- 14 ounces extra firm tofu pressed to remove excess moisture
- 1/4 cup cornstarch
- 3 tablespoons lemon zest
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
Cut the pressed tofu into 1-inch cubes. Use a paper towel to pat dry then transfer to a large bowl.
In a small bowl combine the cornstarch, lemon zest, black pepper, garlic powder, and salt. Sprinkle this entire mixture over the tofu and gently toss to coat.
Into a large skillet over medium-high heat, add the vegetable oil. When the oil is hot, arrange the coated tofu in an even layer. Cook for 8 minutes, turning occasionally until lightly browned and crisp on each side. Adjust seasoning to taste and serve hot.
Calories: 357kcal | Carbohydrates: 42g | Protein: 30g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 1418mg | Potassium: 679mg | Fiber: 3g | Sugar: 5g | Vitamin A: 17IU | Vitamin C: 23mg | Calcium: 156mg | Iron: 5mg