I turn simple super-firm tofu into a crispy, flavor-packed dish by coating it in a savory cornstarch–nutritional yeast mix and finishing it in a tangy, zesty lemon pepper sauce.
Why You’ll Love This Recipe
I love how this recipe transforms tofu into something exciting—crispy on the outside, tender inside, and bursting with bright lemony notes and savory depth from nutritional yeast. It’s delightfully easy, comes together in just 30 minutes, and still delivers impressive flavor and protein-packed satisfaction that fits perfectly into a vegan routine.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Tofu Breading:
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2 tablespoons cornstarch
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2 tablespoons nutritional yeast
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½ teaspoon dried thyme leaves
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½ teaspoon kosher salt
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½ teaspoon black pepper
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1 block (450 g) super-firm tofu, cut into triangles
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3 tablespoons olive oil (for pan frying)
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Lemon Pepper Sauce:
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½ cup vegan chicken broth (or vegetable broth)
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1 teaspoon lemon zest
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Juice of 1 lemon (about 3 tablespoons)
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1 tablespoon maple syrup
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2 garlic cloves, minced
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1 teaspoon cornstarch
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½ teaspoon black pepper
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¼ teaspoon kosher salt
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½ teaspoon red pepper flakes (optional, for a spicy kick)
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Utensils:
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Lemon zester
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Lemon juicer
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Directions
I start by pressing and slicing the tofu into thin rectangles to help it crisp nicely. While the pan heats up with olive oil, I whisk together all the lemon pepper sauce ingredients in a measuring cup until smooth. Next, I combine the breading ingredients in a bowl and coat each tofu piece, tapping off the excess before placing it in the hot pan. I cook the tofu pieces until each side is crispy and golden. Right near the end, I give the sauce a quick stir and pour it around the tofu in the pan, then turn off the heat—watching it thicken beautifully as it clings to the tofu. I serve it immediately, pairing with veggies and rice or mashed potatoes.
Servings and timing
I found that this recipe serves about 2 to 3 people, depending on appetites. The total time is 30 minutes, including prep, cooking, and the final saucing.
Variations
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I sometimes swap dried thyme for dried oregano or smoked paprika to shift the flavor profile.
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For a gluten-free twist, I make sure my nutritional yeast is certified gluten-free.
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I can amp up the spice by doubling the red pepper flakes or adding a dash of hot sauce.
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To make it even richer, I swirl in a pat of vegan butter at the end for a silky finish.
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For a smoky nuance, I might finish with a sprinkle of smoked sea salt or smoked paprika on top.
Storage/reheating
I store any leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I gently warm the tofu in a nonstick pan over medium heat until it’s heated through—this helps maintain the crispness. If the sauce thickened too much in the fridge, I add a splash of vegan broth or water while reheating to revive the saucy texture.
FAQs
What type of tofu is best for this recipe?
I always use super-firm tofu because it holds its shape for slicing and gets delightfully crispy when coated and pan-fried.
Can I bake the tofu instead of pan-frying?
Yes—I often place the coated tofu on a lined baking sheet and bake at 400 °F (200 °C) for about 20 minutes, flipping halfway, until golden and firm, then add the sauce at the end.
Can I make this ahead of time?
I can prepare the sauce and bread the tofu in advance and refrigerate them separately. When ready, I just cook both components together, keeping the dish fresh and fast.
Is there a way to reduce oil in this recipe?
Absolutely—I’ll use just 1 to 2 tablespoons of oil to lightly coat the pan, or switch to an air-fryer and spray the tofu with a bit of oil before air-frying at 375 °F (190 °C) for 15–18 minutes, flipping once.
What can I serve with Lemon Pepper Tofu?
I like serving it alongside steamed vegetables, rice, mashed potatoes, or even a crisp salad to balance the brightness of the tofu.
How can I make this dish spicier?
I bump up the red pepper flakes or add chili garlic sauce or cayenne to the sauce for an extra kick.
Can I use regular chicken or vegetable broth instead of vegan?
Yes—I’ve subbed in regular broth when needed, and the flavor still comes through beautifully, though I usually stick to vegan-friendly ingredients.
Will this recipe work with other protein like tempeh?
It works! Tempeh can be sliced and treated the same way—just watch the cooking time since tempeh can crisp a bit faster.
Can I adjust the lemon flavor?
Definitely—I’ll add more zest or lemon juice if I want it brighter, or dial it back if the citrus is overpowering my sauce.
Is this recipe gluten-free?
Yes, when using gluten-free cornstarch and nutritional yeast, this recipe is entirely gluten-free.
Conclusion
I’m always looking for vibrant, protein-rich, vegan dinners that don’t feel repetitive, and this Lemon Pepper Tofu hits the mark. With its easy prep, crispy tofu, and zesty sauce, it brings fresh flavor and satisfaction to the table in just 30 minutes. I hope I’ll love how it quickly becomes one of my weeknight go-to recipes.
Print
Lemon Pepper Tofu
- Total Time: 30 minutes
- Yield: 4 servings
Description
Zesty Lemon Pepper Tofu with a Crispy Golden Crust
Ingredients
2 tablespoons cornstarch
2 tablespoons nutritional yeast
1/2 teaspoon dried thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 block (450g) super firm tofu, cut into triangles
3 tablespoons olive oil, for the pan
Lemon Pepper Sauce:
1/2 cup vegan chicken broth (or vegetable broth)
1 teaspoon lemon zest
Juice of 1 lemon (about 3 tablespoons)
1 tablespoon maple syrup
2 garlic cloves, minced
1 teaspoon cornstarch
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1/2 teaspoon red pepper flakes (optional, for spice)
Instructions
Remove the tofu from its package, pat dry, and slice it into thin triangles or rectangles.
In a bowl or measuring cup, whisk together all the lemon pepper sauce ingredients and set aside.
In another bowl, mix cornstarch, nutritional yeast, dried thyme, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Dip each tofu piece into the breading, fully coat it, shake off excess, and place it in the hot pan.
Pan-fry the tofu, flipping occasionally, until golden and crispy on both sides.
Stir the lemon pepper sauce once more and pour it into the pan. Turn off the heat and let the sauce thicken for a few minutes.
Serve hot with steamed veggies and rice or mashed potatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main course
