Skillet Lemon Pepper Tofu
Skillet lemon pepper tofu is crispy, citrusy, and ready in about 30 minutes. Tofu squares are dredged in lemon pepper cornstarch, pan-fried, then finished with lemon and parsley. An easy weeknight dinner paired with rice, potatoes, or veggies.
Servings: 4
Calories: 160kcal
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
Notes
Leftover tofu can be refrigerated in an airtight container for up to 4 days. Enjoy reheated.
Nutrition
Calories: 160kcal | Carbohydrates: 13g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 64mg | Potassium: 220mg | Fiber: 1g | Sugar: 2g | Vitamin A: 18IU | Vitamin C: 14mg | Calcium: 48mg | Iron: 2mg
