Lemon pepper tofu is here to spice up your weeknight dinners! Chewy, crispy tofu is tossed in a sweet, citrusy sauce with loads of black pepper for a flavour-packed vegan protein that is perfect for meal prep.
Consider this lemon pepper tofu a basic building block for a delicious dinner. You can make an old-fashioned protein-starch-and-vegetable dinner plate by pairing it with rice and air fryer asparagus. Or add it to a Buddha bowl for some flavourful protein.
Tuck it into tortillas with kale coleslaw for tacos? Yes!
Jazz up your favourite vegan pizza with roasted broccoli and lemon pepper tofu? Also yes!
Toss it with your next salad? HECK YESSSS!
It’s easy enough that you can make it on even the busiest weeknights, but it stores well enough that you can make it for later, too. It’s crispy and chewy, sweet and tart, peppery and bright—and it takes just minutes to make. Basically, lemon pepper tofu is going to be your new fave!
(Can’t get enough easy vegan proteins ? Then try my Jamaican Jerk Tofu or Crispy Teriyaki Tofu next!)
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the tofu:
- Extra-firm tofu – Press this for at least 30 minutes, then tear it into bite-sized pieces. Learn more by reading up on How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu .
- Lemon pepper seasoning blend
- Low-sodium soy sauce – You can also use tamari, liquid aminos , or coconut aminos .
- Cornstarch – This helps create a crispy exterior.
- Oil – Any oil you like to use for cooking.
For the lemon pepper sauce:
- Lemon juice
- Maple syrup or agave nectar
- Lemon pepper seasoning blend
- Freshly grated lemon zest – Zest the lemon first, then juice it.
- Cornstarch – You’ll combine this with a teaspoon of water to create a slurry that thickens the sauce.
- Soy sauce
To garnish:
- Chopped parsley and freshly grated lemon zest
What Is the Difference Between Firm and Extra-Firm Tofu?
Extra-firm tofu has a lower water content, giving it a chewier texture. If your grocery store is sold out or you happen to have firm tofu on hand, you can use that in this lemon pepper tofu recipe, but you can expect a softer texture than you’d get with extra-firm.
How to Make Lemon Pepper Tofu
Once you’ve pressed the tofu, this lemon pepper tofu recipe takes just a few minutes to make!
Prep the tofu. Toss the tofu with the soy sauce in a medium mixing bowl. Add the lemon pepper seasoning and cornstarch, then toss to coat.
Cook the tofu. Heat a pan or wok over medium-high heat, then add the oil. When the oil is shimmering and hot, add the tofu and toss, cooking until the tofu is crispy on all sides, or for about 5 to 8 minutes. Transfer the tofu to a plate.
Make the sauce. In a separate pan, combine the lemon pepper sauce ingredients and bring them to a boil. Simmer for 4 minutes, or until it’s thickened. Remove from the heat and let the sauce cool for about 5 minutes.
Finish. Pour the sauce over the tofu and toss to coat. Garnish with lemon zest and chopped parsley.
How Do You Know When Tofu Is Done Cooking?
Tofu can be eaten uncooked, so really, there’s no point at which tofu is “done” cooking—it all comes down to your preferences. I like letting it cook until it’s golden brown on the outside and it forms a nice, crispy exterior.
Tips for Success
Here are some hints and tips for perfect lemon pepper tofu.
- Don’t skip pressing the tofu. This squeezes out all the liquid so the tofu can absorb the flavours you add to it, and it also improves the texture. It’s essential for tofu perfection!
- Cook the tofu in batches, if needed. Rather than crowding the tofu into the pan, it’s better to cook it in an even layer, so split it into two batches if you have to.
- Warm it up. If the tofu is cool by the time you add the sauce, you can return the tofu and sauce to the skillet and stir everything together over low heat until the tofu is warmed up again.
Serving Suggestions
Here are some more ideas for pairing with your crispy lemon pepper tofu:
- Cauliflower Rice
- Garlic-Parmesan Sesame Stir Fry Green Beans
- Balsamic Roasted Vegetables
- Easy Vegan Caesar Salad
How to Store and Reheat Leftovers
Store lemon pepper tofu in an airtight container in the refrigerator for up to 4 days. You can eat it hot or cold; to reheat it, pop it in the microwave or warm it up in a skillet set over medium heat.
Can This Recipe Be Frozen?
Yes, you can freeze lemon pepper tofu for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator, then reheat it according to the instructions above.
Ingredients
- 1 lb block extra firm tofu , pressed for at least 15 minutes and torn into 1 inch pieces.
- 1 tablespoon Lemon Pepper Seasoning Blend
- 1 teaspoon low sodium soy sauce
- 2 tablespoons cornstarch
- 2 tablespoon oil , to fry it in
Lemon Pepper Sauce
- 8 ½ tablespoons lemon juice
- 4 ½ tablespoons maple syrup , or agave nectar
- 1 teaspoon Lemon Pepper Seasoning Blend
- 1 teaspoon freshly grated lemon zest
- ½ tablespoon cornstarch , + ½ tablespoon water, mix together separately from the rest of ingredients in a small bowl for a cornstarch slurry
- 2 teaspoons soy sauce
- chopped parsley and freshly grated lemon zest , for garnish
Instructions
- In a medium-sized bowl place the pressed and torn tofu pieces. Add the soy sauce and toss to coat. Add in the Lemon Pepper Seasoning Blend and cornstarch and toss to thoroughly combine, ensuring all the tofu pieces are covered with the seasoning and the cornstarch.
- Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 5 to 8 minutes. Feel free to do this in batches if desired. Remove tofu pieces and set aside.
- In a separate pan, heat all the lemon pepper sauce ingredients together. Bring to a boil then rolling simmer for 4 minutes until saucy and thick. Remove from heat and let it cool for about 5 minutes. Pour over your tofu and toss to coat. Top with more lemon zest and some chopped parsley.
- Serve with quinoa ,rice and/or air fryer asparagus!
Notes
Lemon pepper tofu is here to spice up your weeknight dinners! Chewy, crispy tofu is tossed in a sweet, citrusy sauce with loads of black pepper for a flavour-packed vegan protein that is perfect for meal prep.
Consider this lemon pepper tofu a basic building block for a delicious dinner. You can make an old-fashioned protein-starch-and-vegetable dinner plate by pairing it with rice and air fryer asparagus. Or add it to a Buddha bowl for some flavourful protein.
Tuck it into tortillas with kale coleslaw for tacos? Yes!
Jazz up your favourite vegan pizza with roasted broccoli and lemon pepper tofu? Also yes!
Toss it with your next salad? HECK YESSSS!
It’s easy enough that you can make it on even the busiest weeknights, but it stores well enough that you can make it for later, too. It’s crispy and chewy, sweet and tart, peppery and bright—and it takes just minutes to make. Basically, lemon pepper tofu is going to be your new fave!
(Can’t get enough easy vegan proteins ? Then try my Jamaican Jerk Tofu or Crispy Teriyaki Tofu next!)
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the tofu:
- Extra-firm tofu – Press this for at least 30 minutes, then tear it into bite-sized pieces. Learn more by reading up on How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu .
- Lemon pepper seasoning blend
- Low-sodium soy sauce – You can also use tamari, liquid aminos , or coconut aminos .
- Cornstarch – This helps create a crispy exterior.
- Oil – Any oil you like to use for cooking.
For the lemon pepper sauce:
- Lemon juice
- Maple syrup or agave nectar
- Lemon pepper seasoning blend
- Freshly grated lemon zest – Zest the lemon first, then juice it.
- Cornstarch – You’ll combine this with a teaspoon of water to create a slurry that thickens the sauce.
- Soy sauce
To garnish:
- Chopped parsley and freshly grated lemon zest
What Is the Difference Between Firm and Extra-Firm Tofu?
Extra-firm tofu has a lower water content, giving it a chewier texture. If your grocery store is sold out or you happen to have firm tofu on hand, you can use that in this lemon pepper tofu recipe, but you can expect a softer texture than you’d get with extra-firm.
How to Make Lemon Pepper Tofu
Once you’ve pressed the tofu, this lemon pepper tofu recipe takes just a few minutes to make!
Prep the tofu. Toss the tofu with the soy sauce in a medium mixing bowl. Add the lemon pepper seasoning and cornstarch, then toss to coat.
Cook the tofu. Heat a pan or wok over medium-high heat, then add the oil. When the oil is shimmering and hot, add the tofu and toss, cooking until the tofu is crispy on all sides, or for about 5 to 8 minutes. Transfer the tofu to a plate.
Make the sauce. In a separate pan, combine the lemon pepper sauce ingredients and bring them to a boil. Simmer for 4 minutes, or until it’s thickened. Remove from the heat and let the sauce cool for about 5 minutes.
Finish. Pour the sauce over the tofu and toss to coat. Garnish with lemon zest and chopped parsley.
How Do You Know When Tofu Is Done Cooking?
Tofu can be eaten uncooked, so really, there’s no point at which tofu is “done” cooking—it all comes down to your preferences. I like letting it cook until it’s golden brown on the outside and it forms a nice, crispy exterior.
Tips for Success
Here are some hints and tips for perfect lemon pepper tofu.
- Don’t skip pressing the tofu. This squeezes out all the liquid so the tofu can absorb the flavours you add to it, and it also improves the texture. It’s essential for tofu perfection!
- Cook the tofu in batches, if needed. Rather than crowding the tofu into the pan, it’s better to cook it in an even layer, so split it into two batches if you have to.
- Warm it up. If the tofu is cool by the time you add the sauce, you can return the tofu and sauce to the skillet and stir everything together over low heat until the tofu is warmed up again.
Serving Suggestions
Here are some more ideas for pairing with your crispy lemon pepper tofu:
- Cauliflower Rice
- Garlic-Parmesan Sesame Stir Fry Green Beans
- Balsamic Roasted Vegetables
- Easy Vegan Caesar Salad
How to Store and Reheat Leftovers
Store lemon pepper tofu in an airtight container in the refrigerator for up to 4 days. You can eat it hot or cold; to reheat it, pop it in the microwave or warm it up in a skillet set over medium heat.
Can This Recipe Be Frozen?
Yes, you can freeze lemon pepper tofu for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator, then reheat it according to the instructions above.
Ingredients
- 1 lb block extra firm tofu , pressed for at least 15 minutes and torn into 1 inch pieces.
- 1 tablespoon Lemon Pepper Seasoning Blend
- 1 teaspoon low sodium soy sauce
- 2 tablespoons cornstarch
- 2 tablespoon oil , to fry it in
Lemon Pepper Sauce
- 8 ½ tablespoons lemon juice
- 4 ½ tablespoons maple syrup , or agave nectar
- 1 teaspoon Lemon Pepper Seasoning Blend
- 1 teaspoon freshly grated lemon zest
- ½ tablespoon cornstarch , + ½ tablespoon water, mix together separately from the rest of ingredients in a small bowl for a cornstarch slurry
- 2 teaspoons soy sauce
- chopped parsley and freshly grated lemon zest , for garnish
Instructions
- In a medium-sized bowl place the pressed and torn tofu pieces. Add the soy sauce and toss to coat. Add in the Lemon Pepper Seasoning Blend and cornstarch and toss to thoroughly combine, ensuring all the tofu pieces are covered with the seasoning and the cornstarch.
- Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 5 to 8 minutes. Feel free to do this in batches if desired. Remove tofu pieces and set aside.
- In a separate pan, heat all the lemon pepper sauce ingredients together. Bring to a boil then rolling simmer for 4 minutes until saucy and thick. Remove from heat and let it cool for about 5 minutes. Pour over your tofu and toss to coat. Top with more lemon zest and some chopped parsley.
- Serve with quinoa ,rice and/or air fryer asparagus!
Notes
Lemon Pepper Tofu
Ingredients
- 1 lb block extra firm tofu pressed for at least 15 minutes and torn into 1 inch pieces.
- 1 tablespoon Lemon Pepper Seasoning Blend
- 1 teaspoon low sodium soy sauce
- 2 tablespoons cornstarch
- 2 tablespoon oil to fry it in
Lemon Pepper Sauce
- 8 ½ tablespoons lemon juice
- 4 ½ tablespoons maple syrup or agave nectar
- 1 teaspoon Lemon Pepper Seasoning Blend
- 1 teaspoon freshly grated lemon zest
- ½ tablespoon cornstarch + ½ tablespoon water, mix together separately from the rest of ingredients in a small bowl for a cornstarch slurry
- 2 teaspoons soy sauce
- chopped parsley and freshly grated lemon zest for garnish
Instructions
- In a medium-sized bowl place the pressed and torn tofu pieces. Add the soy sauce and toss to coat. Add in the Lemon Pepper Seasoning Blend and cornstarch and toss to thoroughly combine, ensuring all the tofu pieces are covered with the seasoning and the cornstarch.
- Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 5 to 8 minutes. Feel free to do this in batches if desired. Remove tofu pieces and set aside.
- In a separate pan, heat all the lemon pepper sauce ingredients together. Bring to a boil then rolling simmer for 4 minutes until saucy and thick. Remove from heat and let it cool for about 5 minutes. Pour over your tofu and toss to coat. Top with more lemon zest and some chopped parsley.
- Serve with quinoa ,rice and/or air fryer asparagus!
Notes
Nutrition
Lemon Pepper Tofu https://jessicainthekitchen.com/lemon-pepper-tofu/ September 2, 2022
This lemon pepper air fryer asparagus is the perfect low effort side dish for busy weeknights! With crispy tips and tender stalks, asparagus in the air fryer is the absolute best!
I always thought roasting asparagus was the way to go, but then I tried it in the air fryer. Let me tell you, friends: it’s like magic . I love the air fryer for Crispy Air Fryer Tofu and Air Fryer Baked Sweet Potatoes , but I had never tried cooking asparagus in it until recently—and now I’m kicking myself for not doing it sooner.
The stalks of the asparagus are perfectly tender, while the tips get delightfully crispy. Add garlic powder and lemon pepper seasoning and you’ll want to eat these as a snack. (And hey, why not?! You could definitely do that!)
This air fryer asparagus is one of those recipes you’ll find yourself making again and again. Any time you need an easy side dish to pair with your dinner, it’s going to be your go-to!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Asparagus
- Olive oil
- Lemon pepper seasoning – If you don’t have lemon pepper seasoning on hand, you can make your own by combining lemon zest and black pepper.
- Garlic powder
- Sea salt – I use sea salt in my cooking because it has more minerals and depth of flavour than table salt.
Does Asparagus Need to Be Cut Before Cooking?
Yes, asparagus stalks have thick, tough, woody ends that need to be trimmed. You can use a knife to cut the thick parts off, but an even better method is to snap them off with your hands—the asparagus will naturally break where the tough part begins.
How to Make Air Fryer Asparagus
Before you get started, make sure you pat the asparagus dry. This will help you get those nice crispy tips!
Season the asparagus. Place the asparagus spears in the air fryer basket or a large bowl. Drizzle them with olive oil and toss to coat, then sprinkle with the lemon pepper seasoning, garlic powder, and salt. Use your hands to toss everything together and make sure the asparagus is evenly coated with both the oil and seasonings.
Cook. Air fry the asparagus at 400ºF for 7 minutes, or until the bottoms are tender and the tops are crisp.
Finish . If desired, squeeze lemon juice over the asparagus and toss to coat. Transfer to a plate and serve.
Tips for Success
These simple tips will help make sure you get perfect air fryer asparagus every time!
- Buy uniform sizes. It doesn’t matter if your asparagus are thin or fat or somewhere in between—just make sure all (or most) of the spears are the same size so they’re all done cooking at the same time.
- Adjust the time as needed. Thicker asparagus will take longer to cook, and those wispy little thin asparagus will take less time.
- Don’t crowd the basket. If you have a small air fryer, you may want to divide the asparagus into two batches. Air fryers work by circulating hot air around the food, so the asparagus should be in a single layer in the basket.
Variations
I love lemon pepper seasoning with asparagus, but you can use this same method of making air fryer asparagus with any number of different seasonings. Here are a few ideas:
- Make cacio e Pepe asparagus with vegan Parmesan cheese and cracked black pepper. (A squeeze of lemon juice is delicious on this too!)
- Season the asparagus with salt and pepper, then when the asparagus is finished cooking, toss it with lemon juice, sliced toasted almonds, and minced fresh herbs.
- Drizzle the asparagus with balsamic glaze just before serving.
- Spoon chili crisp over the top for some crunch and heat.
What to Serve With Air Fryer Asparagus
Air fryer asparagus is the perfect side dish or addition to:
- Fluffy Tofu Scramble
- Vegan Buddha Bowl
- Creamy Garlic Mushroom Pasta
- Easy Baked Tofu
- Mediterranean Quinoa Salad Bowl
How to Store and Reheat Leftovers
Store leftover air fryer asparagus in an airtight container in the refrigerator for up to 5 days. It can be eaten cold, warmed up in the microwave, or reheated in the air fryer. Try adding it to salads or using leftovers as a pizza topping!
Can This Recipe Be Frozen?
When you freeze air fryer asparagus, it won’t be nearly as crispy and delicious upon thawing and reheating, so I don’t recommend it; it’s perfectly safe to freeze, just not very tasty.
Ingredients
- 16 ounces asparagus , thoroughly cleaned and pat dry
- 1 tablespoon olive oil
- 2 teaspoons lemon pepper seasoning
- generous sprinkle of garlic powder
- freshly cracked sea salt
Instructions
- Using a knife or your hands, cut off the woody ends of the asparagus.
- Add them to the air fryer basket or a bowl first.
- Drizzle over the olive oil and rub to combine. Sprinkle over the lemon pepper seasoning, garlic powder and sea salt. Mix lightly with your hands to combine.
- Air fryer at 400F for 7 minutes.
- Squeeze lemon all over, toss to combine, then transfer to a plate to enjoy!
