I bake crispy, golden tofu and toss it in a tangy, vibrant lemon sauce infused with garlic, ginger, and a hint of sweetness—perfect over rice with fresh lemon slices for that crave-worthy takeout flavor.
Why I’ll Love This Recipe
I love how this dish brings bold, zesty citrus to a hearty, protein-packed tofu base. The contrast of crispy tofu coated in glossy, sticky lemon sauce makes every bite interesting and craveable. Plus, it’s quick to prepare, naturally vegan, and simple to customize—making it a go-to for busy weeknights or when I want something bright and flavorful.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Tofu:
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14‑oz block extra-firm tofu, pressed
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1 Tbsp avocado oil
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1 Tbsp low-sodium tamari or soy sauce
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¼ cup cornstarch
For the Lemon Sauce:
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2 tsp avocado oil
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2 green onions (white and green divided), sliced
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3–5 garlic cloves, finely minced
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1 knob of ginger, finely minced or grated
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½ tsp freshly ground black pepper (optional, for lemon-pepper version)
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2 Tbsp low-sodium tamari or soy sauce
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¼ cup cane sugar
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2 tsp cornstarch
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⅓ cup vegetable broth (or imitation chicken broth)
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¼ cup fresh lemon juice (about 1–2 lemons)
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1 tsp lemon zest (about 1 lemon)
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1 tsp sesame seeds
Serving Suggestions:
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Lemon slices
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Cooked rice
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Steamed veggies
Directions
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Prep: I preheat the oven to 425 °F and line a baking sheet with parchment or a silicone mat. I cut or tear the pressed tofu into bite-sized pieces.
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Tofu: I toss the tofu in oil and tamari, then coat it in cornstarch so each piece crisps up beautifully. I spread them on the tray, bake on the top rack for 30 minutes, flipping halfway, until golden and crispy.
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Make the Sauce: While the tofu bakes, I whisk together broth, lemon juice, tamari, sugar, and cornstarch in a bowl until smooth.
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Sauté Aromatics: In a pan over medium heat, I sauté the green onion whites, garlic, ginger (and pepper, if using) for about 60 seconds. I pour in the sauce, bring it to a simmer, and cook for 3–5 minutes, stirring occasionally, then stir in the lemon zest.
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Final Touches: I add the tofu to the pan, tossing to coat all sides in the glossy lemon sauce, then sprinkle in sesame seeds.
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Serve & Store: I serve the tofu over rice with green onion tops and lemon slices. Leftovers keep in the fridge up to 5 days.
Servings and timing
This recipe serves 4 and takes about 40 minutes total—8 minutes of prep and 32 minutes of cooking.
Variations
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Gluten-Free: Use tamari labeled gluten-free for a safe swap.
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Oil-Free Option: I make an oil-free version by skipping the oil on tofu and sautéing aromatics in a little vegetable broth instead.(glutenfreeasianpantry.com)
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Lemon-Pepper Twist: I enhance the flavor by adding freshly ground black pepper—simple and effective.
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Extra Tang: For more zing, I sometimes add a splash more lemon juice or a sprinkle of zest just before serving.
Storage/reheating
I refrigerate leftovers in an airtight container for up to 5 days. To reheat, I gently warm the tofu and sauce in a pan over low heat to preserve the crispness and coat everything evenly.
FAQs
Is this recipe truly gluten-free?
Yes—as long as you use gluten-free tamari or soy sauce, the recipe is entirely gluten-free.
Can I make this without oil?
Yes! I skip the oil entirely and sauté the aromatics in extra vegetable broth—yields the same great flavor.(glutenfreeasianpantry.com)
Can I make this ahead of time?
Absolutely. I prepare the sauce in advance and bake the tofu just before serving to keep it crisp.
What’s the best tofu texture?
Extra-firm tofu pressed and dried works best—it gets beautifully crispy without falling apart.
Can I add more veggies?
Definitely—I love adding steamed broccoli, bell peppers, or snap peas on the side for color and nutrition.
How do I ensure the sauce thickens properly?
I whisk the cornstarch fully into the liquid—no lumps—and simmer until it creates that signature glossy coating.
Can I bake the tofu longer for crunch?
Sure! A couple extra minutes will deepen the crispiness, just watch carefully to avoid burning.
Can this be made in an air fryer?
Yes—I air-fry the coated tofu at 400 °F for about 12 minutes, flipping halfway—it turns out just as crispy.
Is this recipe nut-free?
Yes—no nuts involved. Good for peanut/tree-nut allergy–friendly meals.
How do I serve it for a dinner presentation?
I plate the tofu over steamed jasmine or brown rice, garnish with green onions and lemon slices, and add steamed veggies on the side for a complete, beautiful meal.
Conclusion
Chinese Lemon Tofu is one of my favorite weeknight meals: vibrant, tangy, and deeply satisfying—all in under an hour. The contrast between crispy tofu and glossy citrus sauce feels restaurant-worthy, yet it’s thoroughly approachable to make at home. If you’d like printable recipe cards, a nut-free twist, or ideas for pairing sides, I’d be happy to help—just say the word!
Print
Chinese Lemon Tofu
- Total Time: 40 minutes
- Yield: 4 servings
Description
Crispy Tofu Coated in a Bright, Sticky Lemon Sauce – Just Like Takeout!
Ingredients
For the Tofu:
1 (14 oz) block extra firm tofu, pressed
1 tablespoon avocado oil
1 tablespoon low-sodium tamari or soy sauce
1/4 cup cornstarch
For the Lemon Sauce:
2 teaspoons avocado oil
2 green onions, divided into white and green portions, sliced
3–5 cloves garlic, finely minced
1” knob fresh ginger, grated
1/2 teaspoon freshly ground black pepper (optional)
2 tablespoons low-sodium tamari or soy sauce
1/4 cup cane sugar
2 teaspoons cornstarch
1/3 cup imitation “chicken” broth or vegetable broth
1/4 cup fresh lemon juice (about 1–2 lemons)
1 teaspoon lemon zest (about 1 lemon)
1 teaspoon sesame seeds
Serving Suggestions:
Cooked rice, lemon slices, steamed veggies
Instructions
Prep: Preheat oven to 425°F (218°C). Line a baking sheet with parchment or a silicone mat. Tear tofu into bite-sized chunks or cube it.
Tofu: Toss tofu with oil and tamari, then sprinkle with cornstarch and toss again. Spread evenly on baking sheet. Bake for 30 minutes, flipping halfway.
Sauce Prep: In a bowl or measuring cup, whisk together broth, lemon juice, tamari, sugar, and cornstarch. Set aside. Zest the lemon.
Sauté Aromatics: Heat oil in a pan over medium heat. Add white parts of green onion, garlic, ginger, and optional black pepper. Sauté for 1 minute.
Cook Sauce: Pour in lemon sauce mixture. Simmer 3–5 minutes until thickened. Stir in lemon zest and cook for another minute.
Combine: Add baked tofu to the pan, coat well in the sauce, and sprinkle with sesame seeds.
Serve: Serve warm over rice with green onion tops and lemon slices.
- Prep Time: 8 minutes
- Cook Time: 32 minutes
- Category: Main Course
