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Sticky Lemon Pepper Tofu

Crispy baked tofu tossed in a glossy lemon-maple pepper glaze. A protein-rich vegan dinner that is ready in about 25 minutes of cooking.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 3
Course: Snack
Cuisine: American, Japanese
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 block 14 oz extra-firm tofu, pressed and cubed
  • 2 tablespoons cornstarch
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 3 tablespoons fresh lemon juice
  • Zest of 1 lemon
  • 2 tablespoons maple syrup
  • 1 tablespoon soy sauce or tamari
  • 2 garlic cloves minced
  • 2 teaspoons coarsely ground black pepper
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • Cooked rice steamed broccoli, sesame seeds and sliced scallions, for serving

Equipment

  • Rimmed baking sheet (for roasting the tofu)
  • Parchment paper (for lining the sheet)
  • Small saucepan (for the glaze)
  • Tofu press or heavy skillet (for pressing)

Method
 

  1. Step 1: Press the tofu for 15 minutes and heat the oven to 425°F (220°C).
  2. Tip: Wrap the tofu in a clean towel and press under a heavy pan.
  3. Step 2: Cut the tofu into 3/4-inch cubes. Toss with the soy sauce, oil and garlic powder, then coat in cornstarch.
  4. Step 3: Spread on a parchment-lined sheet and bake for 25 to 30 minutes, flipping halfway.
  5. Tip: Leave space between cubes so they crisp instead of steam.
  6. Step 4: Simmer the lemon juice, zest, maple syrup, soy sauce, garlic and pepper for 2 minutes. Stir in the cornstarch slurry and cook 1 minute until glossy.
  7. Step 5: Toss the hot tofu in the glaze until coated.
  8. Step 6: Serve over rice with broccoli, sesame seeds and scallions.

Notes

Calories are for the tofu and glaze only, without rice or vegetables.
Store the tofu and glaze separately for up to 4 days and re-crisp the tofu before tossing.