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–+ servings
lemon tofu on a white plate

Lemon Tofu

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 people
Author: Nico Pallotta

  • 8 ounces (230 grams) tofu firm or extra firm
  • 4 tablespoons (30 grammi) all-purpose flour
  • 3 tablespoons (40 grammi) olive oil
  • 2 sprigs rosemary
  • 2 cloves garlic
  • ½ cup (120 grams) white wine or vegetable broth
  • ½ (40 grams) lemon the juice
  • 2 teaspoons (5 grams) cornstarch + ½ cup water
  • 1 teaspoon salt or more to taste
  • ¼ teaspoon black pepper freshly ground

  • Take the tofu out of its package, drain it, but don't pat it dry.
    Cut the tofu into six slices, ¼ inch or ⅔ cm thin. We serve 3 slices per person.
    You can easily double this recipe if you want more.
    tofu cut into slices
  • Add flour to a plate, then coat the tofu slices on both sides.
    coating the tofu with flour on a plate
  • Add oil, crushed garlic, and rosemary to a non-stick pan.
    When the oil is hot, add tofu slices and fry them on medium heat for 3 minutes per side. Season with salt and black pepper on both sides.
    Remove garlic and rosemary if they start to burn.
    pan frying the tofu with oil on a pan
  • Add white wine, cook on medium heat for 2 minutes, then add the juice of half a lemon and lower the heat.
    In a small bowl, dissolve cornstarch in water to make a slurry, then add slurry to the pan.
    Move tofu around until the sauce thickens.
    pan fried tofu with lemon sauce
  • Cook for one more minute until the tofu is coated in a creamy lemon sauce.
    Lemon tofu ready to serve
  • Serve with fresh parsley and freshly ground black pepper and a side of your favorite veggies (see serving suggestions above).
    Optionally you can top it with grated lemon zest.
    Lemon tofu with braised artichoke
Nutrition information is an estimate for one serving (3 slices) of lemon tofu out of two servings.
SUBSTITUTIONS
- White wine: substitute vegetable broth.
- Rosemary: substitute 1 teaspoon of dried rosemary for fresh rosemary.
- Garlic: substitute 1 teaspoon of garlic powder for fresh garlic.
- Olive oil: substitute any vegetable oil for extra virgin olive oil. Taste won't be the same though.
MAKE AHEAD & STORAGE
- Make ahead: this is a quick recipe, and we don't think it's worth making it ahead of time.
- Refrigerator: store leftovers in the fridge, on a plate covered with foil, or in an airtight container for up to 3 days. The sauce would have thickened up the next day, so don't expect the same creaminess.
- Freezer: lemon tofu is not suitable for freezing.
- Reheat: we reheat this recipe in a microwave for 1.5 to 2 minutes.
 
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