When you're in the mood for something citrusy, nothing beats this crispy, golden-brown lemon pepper tofu. While I love my lemony baked tofu steaks, sometimes I want to skip marinating and keep the oven off.
Here, squares of tofu are dredged in cornstarch seasoned with lemon pepper, pan-fried in olive oil, and finished with a squeeze of lemon juice and a sprinkle of parsley. It's ready in about 30 minutes and pairs well with just about any side.
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This was amazingly simple and delicious! I made this for lunch today and it's now one of my go-to tofu dishes! So easy and pantry available.
- Elaine B.
Ingredients
Tofu: Super-firm, vacuum-packed tofu is the best choice for maximum crispness, and the shape of the block is perfect for slicing into 12 squares. But you can use extra-firm tofu instead if you press it first to remove excess moisture. I like store brands like Sprouts and Trader Joe's, as well as Nasoya and Wildwood Organic.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make lemon pepper tofu
- Slice the tofu into squares about ½-inch thick.
- In a small bowl, whisk together the cornstarch and lemon pepper seasoning.
- Dredge each piece of tofu on both sides, then tap off any excess.
- Cook the tofu on both sides until crispy and golden brown.
- Remove the skillet from the heat. Squeeze lemon juice over the tofu, garnish with parsley, and serve right away.
If you enjoyed this weeknight-friendly stovetop tofu recipe, try my golden maple Dijon tofu or saucy balsamic tofu next.
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Love and Veggies,
Amy
📋 Recipe
Skillet Lemon Pepper Tofu
Ingredients
- 1-16 ounce block super firm tofu, (or extra-firm tofu, pressed) patted dry
- ¼ cup cornstarch
- 1½ Tablespoons lemon pepper seasoning
- 2 Tablespoons extra virgin olive oil
- 1 lemon, for serving
- fresh parsley, for garnish
Instructions
- Slice the tofu in half crosswise. Cut each half into 6 squares (about ½-inch thick).1-16 ounce block super firm tofu
- In a small bowl with a flat bottom, whisk together the cornstarch and lemon pepper seasoning. The bowl should be wide enough to dredge the tofu squares one at a time.¼ cup cornstarch, 1½ Tablespoons lemon pepper seasoning
- Dredge each piece of tofu on both sides, then tap off any excess. Place the coated tofu in a single layer on a plate or the cutting board while you finish dredging the rest.
- Heat the olive in a large nonstick skillet over medium heat.2 Tablespoons extra virgin olive oil
- Add the tofu to the skillet in a single layer, leaving a little space between pieces so they don't touch. Cook for about 6 to 8 minutes per side, or until crispy and golden.
- Remove the skillet from the heat. Squeeze lemon juice over the tofu (or serve with lemon wedges on the side), garnish with parsley, and serve right away.1 lemon, fresh parsley
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Notes
Nutrition
Nutritional information is an estimation.
in2insight says
We really liked this!
Simple, easy to make, and so yummy.
Ended up brushing the tofu slices with the lemon juice and 1 T of oil, then dredging in the dry mix. We decided to bake them, 400 for 30 min, and they were divine. No leftovers... 🙂
Amy Katz says
Fantastic! Thank you for sharing an alternative cooking method. Love it! 🙂
Elaine Blakesly says
This was amazingly simple and delicious! I made this for lunch today and it's now one of my go-to tofu dishes! So easy and pantry available.
Amy Katz says
Yay! So happy you enjoyed it, Elaine!