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Janelle Carss

Lemon Pepper Tofu

This wildly flavourful Lemon Pepper Tofu combines sweet and zesty citrus with spicy black pepper to create a super flavourful and easy meal. Ready in under 30 minutes, making it a perfect weeknight dinner!
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Canadian
Ingredients Method

Ingredients
  

Tofu Ingredients
  • 1 12-oz block extra firm tofu, cut into cubes or torn into pieces
  • ½ tbsp neutral oil
  • 2 tbsp cornstarch
  • 2 tbsp nutritional yeast
  • ½ tsp dried oregano
  • ½ tsp salt
  • ½ tsp pepper
Sauce Ingredients
  • zest and juice of 1 lemon
  • 1 tbsp maple syrup
  • ½ tsp black pepper
  • ½ cup water
  • 2 tsp soy sauce or tamari (to make it gluten free)
  • 2 garlic cloves, finely minced
  • 1 tsp cornstarch + 1 tbsp water (to make a slurry)

Method
 

  1. Combine the cornstarch, nutritional yeast, oregano, salt and pepper in a small bowl. Add the tofu into a large bowl then toss in the oil to coat. Sprinkle over the dry seasoning mix and toss again to combine.
  2. Transfer the tofu to an air fryer basket and air fry for 15 minutes at 380F, until golden and crispy on the edges.
  3. Meanwhile, whisk together all the sauce ingredients in a bowl (minus the slurry ingredients). Then pour into a frying pan and warm through over medium heat until it’s steaming hot (not boiling). Once hot, add the slurry and continue whisking the sauce until it’s glossy and slightly thickened.
  4. Add the air fried tofu to the sauce, turn the heat to low and stir to coat the tofu completely.
  5. Make it a meal and serve with rice or quinoa and steamed broccoli or another veggie! Enjoy!