Crispy Lemon Tofu

This vibrant lemon tofu recipe transforms ordinary tofu into a restaurant-quality dish with crispy golden edges and a glossy sweet-tart sauce. Ready in under 30 minutes, it's the perfect weeknight dinner that even tofu skeptics will love.

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Course: Main Course, Side Dish

Cuisine: Chinese

Keyword: Tofu, Vegetarian

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings:

Calories: 285kcal

Equipment

Ingredients

For the Tofu:

1 package 14 oz / 400 g extra-firm tofu
1½ tbsp cornstarch
3 tbsp neutral oil

For the Lemon Sauce:

⅓ cup 80 ml fresh lemon juice (about 1.5 lemons)
3 tbsp water
1 tbsp soy sauce
3 tbsp white sugar
2 tsp cornstarch
1 clove garlic minced
1 tsp minced ginger
2 tsp neutral oil

For Garnish (Optional):

Chopped green onion
Sesame seeds

Instructions

Drain tofu and squeeze between paper towels or clean kitchen towels to remove excess water. Tear into bite-size chunks.
In a bowl, whisk together lemon juice, water, soy sauce, sugar, and 2 tsp cornstarch until sugar completely dissolves. Set aside.
Coat tofu chunks evenly with 1½ tbsp cornstarch, tossing gently to make sure all pieces are covered.
Heat 3 tbsp oil in a large skillet over medium-high heat. Add coated tofu and fry until golden brown, turning to crisp all sides, about 6-8 minutes total.
In a small pan, heat 2 tsp oil over medium heat. Add minced garlic and ginger, cooking for 30 seconds until fragrant.
Add the prepared lemon sauce mixture to the garlic and ginger. Simmer while stirring until sauce thickens, about 2-3 minutes.
Pour the thickened sauce over the crispy tofu and toss gently to coat evenly.
Serve immediately, garnished with chopped green onion and sesame seeds if desired.

Notes

Press tofu thoroughly for at least 15 minutes before cooking to guarantee maximum crispiness and better sauce absorption

Substitute tamari for soy sauce to make this recipe gluten-free

For extra tang, add 1 tsp of lemon zest to the sauce mixture

Serve over steamed rice, quinoa, or noodles for a complete meal

Leftover sauce can be stored in the refrigerator for up to 3 days and used with other proteins

For meal prep, cook tofu and sauce separately, then combine when reheating to maintain crispiness

Substitute maple syrup or brown sugar for white sugar if preferred

Nutrition