Ingredients
Tofu
- 1 block (16 ounces) super firm tofu
Batter
- ½ cup chickpea flour
- ⅓ cup + 1 tablespoon water (for chickpea flour batter)
- ¼ cup + 1 tablespoon all purpose flour
- Salt and pepper (for seasoning batter and tofu)
Cooking and Sauce
- 1 ½ tablespoons olive oil
- 1 tablespoon vegan butter
- ½ tablespoon Better than Bouillon
- ¼ cup water (for sauce)
- 2 to 3 lemons, juiced (around ¼ cup to ⅓ cup lemon juice)
- Fresh parsley (optional, for garnish)
Instructions
- Prepare the tofu: Cut the tofu into 8 pieces by slicing horizontally in half, then cutting each half into 4 rectangular slices about ½ inch thick. This creates evenly sized slices for proper cooking.
- Make the batter and flour coatings: On a plate, combine the all-purpose flour with a dash of salt and pepper. In a separate bowl or deep plate, whisk chickpea flour with ⅓ cup plus 1 tablespoon water and a dash of salt and pepper until a smooth batter forms.
- Heat the pan: In a large frying pan, heat 1 ½ tablespoons olive oil over medium heat for 3 to 5 minutes until shimmering and hot.
- Coat and fry the tofu: Take one tofu slice and dredge first in the all-purpose flour mixture, shaking off excess, then dip into the chickpea batter letting excess drip off. Place directly in the hot pan. Repeat for all tofu slices.
- Cook tofu slices: Fry tofu for 5 to 7 minutes on each side until the coating is golden brown and crispy. Flip carefully to cook evenly on both sides.
- Prepare lemon sauce: Remove tofu from pan and set aside. Add vegan butter, ½ tablespoon Better than Bouillon, ¼ cup water, and lemon juice to the pan. Stir and cook over medium-low heat for 1 to 3 minutes to combine flavors.
- Finish tofu in sauce: Return tofu to the pan, continuing to cook for 2 to 3 minutes, flipping once during this time. Cook 1 additional minute after flipping to soak tofu in sauce evenly.
- Serve: Transfer tofu to a serving dish. Optionally, add another ¼ cup water to the pan to create extra lemon sauce. Drizzle over tofu, garnish with fresh chopped parsley and a pinch of salt if desired, and enjoy.
Notes
- Use super firm tofu to ensure slices hold shape when frying.
- Adjust lemon juice quantity to taste based on preferred level of tanginess.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour blend.
- Better than Bouillon adds depth of flavor; vegan bouillon or vegetable broth powder can be alternatives.
- Serve with pasta, roasted vegetables, or a fresh salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Italian American
- Diet: Vegan
