Crispy Lemon Pepper Tofu

jessicainthekitchen.com

Yvette

1 lb block extra firm tofu, pressed for at least 30 minutes and torn into 1 inch pieces

1 tablespoon Lemon Pepper Seasoning Blend

1 teaspoon low sodium soy sauce

2 tablespoons cornstarch

2 tablespoon of oil, to fry it in

subheading: LEMON PEPPER SAUCE:

8 ½ tablespoons lemon juice

4 ½ tablespoons maple syrup or agave nectar

1 teaspoon Lemon Pepper Seasoning Blend

1 teaspoon freshly grated lemon zest

1 teaspoon cornstarch + 1 teaspoon water, mix together separately from the rest of ingredients in a small bowl for a cornstarch slurry

2 teaspoons soy sauce

chopped parsley and freshly grated lemon zest, for garnish

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