Lemon-Pepper Tofu and Snap Peas
Published Sept. 4, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup well-stirred tahini
- 1tablespoon soy sauce
- 1teaspoon finely grated ginger
- 1lemon
- 2tablespoons cornstarch
- 3tablespoons sesame seeds (any color)
- Kosher salt and black pepper
- One (14 to 16-ounce) block extra-firm tofu
- 2tablespoons plus 1 teaspoon neutral oil, such as grapeseed
- ½pound snap peas, trimmed
- Mint or cilantro leaves, for serving
Nutritional analysis per serving (2 servings)
665 calories; 48 grams fat; 6 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 18 grams polyunsaturated fat; 37 grams carbohydrates; 11 grams dietary fiber; 7 grams sugars; 31 grams protein; 1044 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl or liquid measuring cup, stir together the tahini, soy sauce and ginger. Zest the lemon and reserve for Step 4. Squeeze half the lemon into the tahini mixture. Stir in cold water until saucy (about 2 tablespoons). Set aside.
- Step 2
In a shallow dish or large plate, stir together the cornstarch, sesame seeds, 2 teaspoons black pepper, and a big pinch of salt. Cut the tofu lengthwise into ½-inch-slices, then crosswise in half. (You’ll have about 8 pieces.) Pat the tofu dry, then add to the cornstarch mixture and press and turn to coat the tops and bottoms.
- Step 3
In a large, nonstick skillet, heat 1 teaspoon oil over medium-high. Add the snap peas and cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and transfer to serving plates.
- Step 4
Reduce heat to medium and add the remaining 2 tablespoons oil. Add the tofu and cook until golden-crisp on both sides, 4 to 6 minutes per side. Turn off the heat, sprinkle the tofu with the reserved lemon zest and shake the skillet so the zest adheres to the tofu. Divide the tofu among plates and top with the tahini sauce and herbs.
Private Notes
Comments
This method of lightly breading the tofu with cornstarch and sesame seeds resulted in some of the most satisfying crispy tofu I've ever made. I sprinkled in a bit of lemon pepper seasoning in addition to the black pepper, and it was definitely a hit. A note about the sauce: I didn't see the part about adding water until I had gotten very frustrated with how adding soy sauce to tahini makes it even more paste-like. But a little bit of water smooths it out beautifully
I like to use the oven method for crispy tofu instead of frying in oil. The best tofu I've made is to cut very firm tofu (Trader Joe's Teriyaki Tofu) into cubes or slices, then dust with cornstarch, dip in beaten egg white, toss with Panko crumbs, just drizzle or spray a little olive oil and bake at 400 for about 20 minutes. Fabulous! Also I would quickly steam the snap peas with a tiny bit of water for about 30 seconds in the microwave. Saves a lot of calories from all that oil.
This is why it would be helpful to always include water in the ingredients list. Something like "Water, as needed." It's not that we need to have it for a shopping list, but it helps to see it there as you scan the recipe.
this was a great recipe. thanks. I sprinkled mint and lemon balm leaves on the top for a little extra lemon aroma
So easy and delish! Served over brown rice & garnished with scallions & crushed red pepper. *chef’s kiss*
Froze my tofu first and pressed it. I loved this recipe and will do again with more water in the tahini. I played over miso butter noodles. Major slay.
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