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Make simple yet satisfying fakeout sticky lemon tofu in 30 minutes with crispy tofu (pan-fried, air-fried, baked) smothered in a moreish, bright and sticky lemon sauce!
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Why You’ll Love This Lemon Tofu Recipe
If you already love crispy orange tofu, then you’ll love this sticky lemon tofu. In this simple and inexpensive recipe, a takeout classic is given a vegan twist, pairing crispy tofu with a well-balanced citrus sauce for wholesome vegan lemon chicken fakeout made with just 7 ingredients in 30 minutes.
It’s perfect for quick weeknight dinners AND making ahead. Plus, as usual, making ‘fakeout’ at home is great to save money and is nearly always MUCH healthier. Want even more vegan fakeout inspiration? Check out my vegan General Tso’s, crispy salt and pepper tofu, or sticky sesame tofu. Prefer a lighter sauce? Try my buttery lemon tofu and asparagus.
Ingredient Notes
Please refer to the recipe card for the full list of ingredients and quantities.
Recipe Variations
- Aromatics: Add minced garlic (1-3 cloves) and ginger (¼-½ inch knob) to the Asian-inspired lemon sauce. Powdered versions work in a pinch.
- Black pepper: To add subtle spice.
- Red pepper flakes: For spice (or chili paste/hot sauce) – adjust to taste.
- Garnish: Toasted sesame seeds/cashews, green onion, and thin lemon slices.
- Easy stir-fried vegetables: i.e., onion, bell pepper, carrot, broccoli, etc.
How to Make Lemon Tofu
Step 1: First, press the tofu (gude to pressing tofu), then cut it into 1-inch cubes, and pat dry. Heat the oil in a large pan over medium-high heat. Meanwhile, whisk the soy sauce, brown sugar, the zest and juice of one lemon, water, and cornstarch in a small bowl. Set aside.
Step 2: Add the tofu to the pan in a single layer, avoiding overcrowding, and pan-fry for 2-3 minutes per side until crispy and golden brown all over.
For crispier tofu, lightly toss it with cornstarch before pan-frying, too.
Step 3: Reduce the heat to low and add the lemon sauce, stirring gently to coat the tofu evenly, until the sauce thickens. Cover with a lid, turn off the heat, and let the lemon tofu rest for 5 minutes.
FAQs
Absolutely! Either bake the tofu for 25-30 minutes at 400F/200C, flipping halfway OR air-fry the tofu at 375F/190C for 12-15 minutes, flipping halfway. For the crispiest results, lightly toss or spray with oil.
Absolutely! Vegan lemon chicken pairs well with alternative vegan chicken substitutes or battered cauliflower.
Pro Recipe Tips
- Use extra-firm tofu: (or super-firm) for the best chewy, crispy texture. Freeze and thaw it first for the ‘meatiest’ texture.
- Taste and adjust: i.e., more saltiness, acidity, sweetness, etc.
- For thinner/thicker sauce: Thin it with more water/broth. Thicken it with more cornstarch, added in a slurry to avoid lumps.
- For the crispiest tofu: Toss the tofu in cornstarch before cooking. Also, prepare the tofu and sauce separately, combining them when serving.
Serving Suggestions
This Asian-inspired crispy lemon tofu is delicious over a bed of rice or noodles with steamed vegetables (broccoli, cauliflower, bok choy, or green beans) or even stir-fried vegetables. A side of quick spicy edamame or spicy cucumber salad adds a refreshing touch to a hearty meal.
Storage Instructions
Store: Leave the vegan lemon tofu to cool, then store leftovers in an airtight container in the fridge for 4-5 days. For crispier tofu, store and reheat the tofu and sauce separately.
Freeze: In an airtight container for up to 3 months. Just note the tofu texture changes when frozen and thawed, and the sauce gets more watery.
Reheat: In a microwave (30-second increments) or a pan (medium-low heat), stirring often, until hot.
More Vegan Tofu Recipes
Vegan Dinners
Quick Teriyaki Tofu Stir Fry
Vegan Dinners
Spicy and Sweet Tofu
Vegan Dinners
Easy Tofu Adobo
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Vegan Dinners
Sticky Eggplant and Tofu
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Sticky Lemon Tofu
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Equipment
Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 to 2 lemons zest and juice (adjust to taste)
- ½ cup water
- 1 tablespoon cornstarch
- 2 tablespoons high-heat oil
- 1 pound extra firm tofu pressed and dried
Instructions
- In a small bowl, whisk together the soy sauce, brown sugar, zest and juice of one lemon, water, and cornstarch. Set aside.
- Heat the oil in a large pan over medium-high heat.
- Carefully place the tofu in the pan and cook until all sides are golden brown.
- Reduce the heat to low and pour in the lemon sauce. Stir gently to coat the tofu evenly.
- Cover with a lid, turn off the heat, and let the flavors absorb for 5 minutes.
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Notes
- Use extra-firm tofu: (or super-firm) for the best chewy, crispy texture. Freeze and thaw it first for the ‘meatiest’ texture.
- Taste and adjust: i.e., more saltiness, acidity, sweetness, etc.
- For thinner/thicker sauce: Thin it with more water/broth. Thicken it with more cornstarch, added in a slurry to avoid lumps.
- For the crispiest tofu: Toss the tofu in cornstarch before cooking. Also, prepare the tofu and sauce separately, combining them when serving.
