Lemon Pepper Tofu

Lemon Pepper Tofu | VG | GF |

Ingredients

• 1 block of extra or super firm tofu

• 1/4 cup fresh lemon juice (juice from 1 lemon)

• 1 teaspoon lemon zest (zest from 1 lemon)

• 3/4 teaspoon ground black pepper

• 1/4 cup maple syrup (or agave)

• 1/4 cup water

• cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water)

• red pepper flakes for garnish (optional)

Instructions

1. Prep your tofu by pressing as much of the water out as possible. If using super firm, you won’t need to press at all. Cut the tofu into bite size cubes and toss with garlic powder, salt, and pepper. Pre heat the oven to 350.

2. Over medium heat, add some avocado oil (or oil of choice) to a pan. Fry the tofu for about 7 minutes until it begins to brown.

3. Transfer the tofu to a baking sheet and bake for about 15 minutes until crispy on all sides. While the tofu is in the oven, make your sauce.

4. Whisk together the lemon juice, lemon zest, ground black pepper, maple syrup, and water. Using the same pan that you used for the tofu, add in the sauce and bring to a boil.

5. Once boiling, add in the cornstarch slurry and whisk. Turn down the heat to low and let simmer for a few minutes until it thickens.

6. Add the crispy tofu to the pan with the sauce and coat well. Top with red pepper flakes (optional) and serve over rice or quinoa. Enjoy!