Creamy Lemon Tofu
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One-pan creamy lemon tofu, ready in about 15 minutes from start to finish! Perfect for busy weeknights. Crispy, fried slabs of tofu smothered in a delightful creamy lemon sauce, served over pasta or rice.
Quick dinner recipes are a must-have for those busy weeknights when you don’t have much time to cook. If you have a few picky kids like me, you want to have some meals in your pocket that even they will gobble down happily.
Recently, I created another recipe that is not only fast to make, it’s incredibly delicious and a bit fancy – Creamy Lemon Tofu. To my surprise, all the kids enjoyed this one. My husband thinks the tofu has an almost “fishy” quality to it, and was immediately in love.
It has plenty of sauce for mixing into pasta or soaking into rice. I prefer serving it with pasta for an easy, fast and filling meal. You can use gluten free, plain old white noodles or whole wheat, whatever you prefer.
How to make it
Full instructions and ingredients are listed below in the recipe card. This is a simple overview.
It really couldn’t be easier. If you buy extra-firm tofu, there is no need to press it. If you only have firm, I would press it for 30 minutes first. Pat your tofu dry and slice into 1/2 inch thick rectangles.
Sprinkle the tofu with salt, pepper and rub a little cornstarch into it. Fry it in a large skillet (non-stick or cast iron) with olive oil over medium heat for 2-3 minutes, then flip and cook 2-3 more minutes until golden brown on both sides.
Place the tofu on a plate nearby, then make the creamy sauce in the same pan. Return the tofu to the pan with the sauce, and serve immediately over pasta or rice.
How to prevent tofu from sticking when frying
- First of all, start with a good pan. I have a stainless steel pan that my tofu ALWAYS STICKS TO, no matter what. I don’t use it for frying tofu! I like my cast iron or my non-stick pan.
- Second, press the tofu if you are using firm. I used extra-firm and did not need to press it. Pat it dry.
- Third, warm the oil then place the tofu on the pan. DO NOT TOUCH IT for a good 2-3 minutes. Don’t try to move it around as it cooks. You need a layer of crispness to form in those minutes, which will make it much easier to flip.
- And finally, use a quality thin spatula to carefully get under each piece, gently, and then flip over. Do the same thing with the other side (don’t touch it for a few minutes).
Want more delicious tofu recipes?
- Crispy Tofu (Vegan Chicken Nuggets)
- Creamy Vegan Carbonara
- Crispy Sesame Tofu
- Crispy Baked Orange Tofu
- Marinated Tofu (The Best Tofu Ever!)
- Vegan Butter “Chicken”
Creamy Lemon Tofu
Creamy Lemon Tofu
- 1 block extra-firm tofu, 14.5-16 oz
- 1/4 teaspoon salt
- black pepper
- 1/4 cup cornstarch
- 3 tablespoons olive oil
- 2 cloves garlic
- 3/4 cup vegetable broth
- 3/4 cup full fat coconut milk
- 3-4 tablespoons fresh lemon juice (about 2 lemons)
- salt, to taste
- 1 tablespoon cornstarch + 2 tablespoons water, optional for thickening sauce
- 8 ounces pasta, cooked according to package
- OR cooked rice, mashed potatoes
- chopped fresh parsley, optional
- If serving with pasta, get the water boiling in a large pot. When it's boiling, cook the pasta according to package instructions, then drain and set aside. I do this at the same time the tofu is frying.
- Slice the tofu into 1/2 inch thick rectangles. Cut the block in half, then into about 3 slices each. You could also slice the tofu into triangles or smaller cubes, if desired. Pat the tofu dry with paper towels and lay evenly on a large cutting board or piece of parchment paper.
- Sprinkle each side with salt, a few shakes black pepper, then sprinkle on cornstarch, rubbing it in with your fingers, on both sides.
- In a large non-stick or cast iron skillet over medium heat, warm 2 tablespoons of the olive oil. Add the tofu and cook for about 2-3 minutes until crispy, then carefully use a spatula to get under the tofu and flip it to the other side. To prevent sticking, do not move it once you place it on the pan, wait 2-3 minutes before touching it. Also, use a quality pan that is not prone to sticking, and a thin spatula to get under the tofu. Cook for 2-3 minutes on the other side, then remove from the pan and place on a plate nearby.
- To the pan, add the last tablespoon of olive oil. Add the garlic and cook for about 30 seconds. Now pour in the broth, coconut milk and lemon juice. Bring to a simmer and stir for about 3 minutes. Taste, and add more salt as desired (I added another 1/2 teaspoon).
- In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons water, then add to the sauce and stir to thicken. You could skip this for a thinner sauce, but I liked it a bit thicker.
- Return the tofu to the sauce. There will be a lot of extra sauce, which is good because it's delicious mixed into pasta (or rice), with a few pieces of tofu on top.
- Nutrition information is an estimate only and was calculated using regular pasta. If you serve with rice or something else, or don't use all the sauce it will change.
- If you only have regular firm tofu, press it for 30 minutes first. I wrap it in a clean tea towel and place my cast iron pan on top.
- You could probably use arrowroot instead of cornstarch here.
- If you prefer to bake the tofu, you could. Season with salt, pepper and rub in cornstarch, then place on a parchment lined pan and spray with oil. Bake at 375 degrees F for 15 minutes, flip and spray the other side with oil and bake for 10-15 more minutes until crispy and golden.
- Can't have coconut? Use cashew cream instead! The sauce will be much thicker, but it will be so good!
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