A bright, zesty glaze coats crisp-tender tofu for a fast, plant-powered meal.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 minutes | 15 minutes | 30 minutes | 4 servings |
Intro
Herb-Glazed Lemon Tofu is a pantry-friendly, weeknight-ready option that relies on bright lemon and a gentle glaze to deliver flavor fast. This dish comes together in one skillet, moving from sizzling crisp edges to a glossy, lemon-scented finish in minutes. It’s proof that weeknight meals can be fresh, satisfying, and comforting without extra fuss.
Crisp-tender tofu meets a glossy glaze with hints of garlic, onion, and fresh herbs. Serve it over pasta or with a simple grain for a complete, satisfying dinner that shines with citrus brightness and herb lift.
The Best Tofu for This Recipe
Extra-Firm vs Firm
Extra-firm tofu yields the crispiest edges when seared, giving you a sturdy bite. Firm tofu works well if you press well and give it a longer sear.
Water-Packed vs Oil-Packed
Water-packed tofu is the standard and absorbs the glaze nicely. Oil-packed tofu can brown more quickly and feel richer, but it often carries more oil in the final dish.
Pressed vs Not
Pressing removes surface moisture for a crisper exterior and a more absorbed glaze. If you’re short on time, you can skip pressing and compensate with a longer sear and a quick glaze to finish.
Other Ingredients (and Helpful Swaps)
Tomatoes
Bright cherry tomatoes add a tangy pop if you want more acidity. Swap: use canned diced tomatoes for a deeper tomato note in a pinch.
Onion
A small yellow onion gives sweet depth to the base. Swap: 1 small shallot for a milder, more herb-forward aroma.
Garlic
Garlic provides the aromatic lift that carries the glaze. Swap: 1/2 teaspoon garlic powder if fresh isn’t on hand.
Red Pepper
A pinch of crushed red pepper adds gentle heat. Swap: paprika for a subtle smokiness or omit for a milder profile.
Pasta
If you’re pairing with pasta, cook 8 oz (225 g) of dried pasta and toss with the glaze-tossed tofu. Swap: cauliflower rice or quinoa for a grain-free option.
Herbs
Fresh parsley or dill brighten the finish. Swap: dried herbs (halve the amount) if fresh isn’t available.
Ingredients
- Sauce and glaze
- 2 tbsp lemon juice (30 ml)
- 1 tsp lemon zest
- 2 cloves garlic, minced
- 1 tbsp maple syrup
- 1 tbsp tamari or soy sauce
- 1/2 tsp kosher salt (or to taste)
- 1/8 tsp black pepper
- 1 tsp cornstarch (for slurry)
- Tofu
- 14 oz (400 g) extra-firm tofu, pressed and cubed
- 1–2 tbsp cornstarch for dusting
- 1 tbsp olive oil for searing
- Onion
- 1 small yellow onion, finely chopped
- Pasta (optional)
- 8 oz (225 g) dried pasta
- Finish
- 2 tbsp fresh parsley or dill, chopped
Directions
- Press tofu and prep cubes — Press the tofu for 15 minutes to remove moisture, then cut into 1-inch cubes. Pat dry again to ensure even browning.
- Dust tofu for crispness — Toss the tofu cubes with 1–2 tbsp cornstarch until evenly coated.
- Sear tofu until edges are golden — In a large skillet, heat 1 tbsp olive oil over medium-high. Add tofu in a single layer; cook 6–8 minutes, turning once, until edges are crisp and golden.
- Add aromatics and onions — Push tofu to the sides, add the chopped onion, and cook 2–3 minutes until translucent. Add minced garlic and cook 30–60 seconds until fragrant.
- Make and glaze with lemon mixture — Whisk together lemon juice, lemon zest, maple syrup, tamari, kosher salt, pepper, and 1 tsp cornstarch with 1 tbsp water (slurry). Pour into the pan, bring to a gentle simmer, and cook 1–2 minutes until the glaze thickens and coats the tofu with a glossy finish. If using pasta, start boiling it now and cook per package directions.
- Finish with pasta or serve on the side — If you cooked pasta, drain and toss with the glaze and tofu for 1 minute to mingle flavors. Garnish with fresh parsley or dill and serve.
How to Store Leftovers
Leftovers keep best in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low-medium heat with a splash of water to loosen the glaze, or warm in the microwave in 30–60 second bursts. Do not leave leftovers at room temperature for more than 2 hours. Sauce can be frozen separately for longer storage.
What to Serve With Herb-Glazed Lemon Tofu
- Steamed brown rice or quinoa: A warm, nutty base that soaks up the glaze beautifully.
- Sautéed greens (spinach, kale, or bok choy): Quick, garlicky greens add color and balance.
- Citrus arugula salad with toasted almonds: A bright, peppery counterpoint that echoes the lemon.
Variations & Tips
- Spicy kick: Add 1/4 tsp crushed red pepper flakes to the glaze for a gentle heat.
- Creamier glaze: Whisk in 1–2 tbsp coconut milk or a small spoon of almond butter after thickening the glaze.
- Gluten-free option: Use gluten-free tamari or soy sauce.
- Pantry swap: Bottled lemon juice can substitute fresh lemon in a pinch; adjust to taste since fresh lemon brings brighter aroma.
- Herb swap: Use whatever fresh herbs you have (tarragon, chives, or cilantro); dried herbs will work in a pinch—use half the amount.
Enjoy Your Herb-Glazed Lemon Tofu
Silky-lemon glaze, crisp tofu, and bright herbs come together for a comforting, vibrant dinner. Enjoy Herb-Glazed Lemon Tofu as a quick weeknight win that treats plant-based protein with a sunny, zesty finish.