Lemon-Pepper Tofu and Snap Peas

Name: Lemon-Pepper Tofu and Snap Peas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1/4 cup well-stirred tahini; 1 tablespoon soy sauce; 1 teaspoon finely grated ginger; 1 lemon; 2 tablespoons cornstarch; 3 tablespoons sesame seeds (any color); Kosher salt and black pepper; One (14 to 16-ounce) block extra-firm tofu; 2 tablespoons plus 1 teaspoon neutral oil, such as grapeseed; 1/2 pound snap peas, trimmed; Mint or cilantro leaves, for serving

By Ali Slagle

Published Sept. 4, 2024

Lemon-Pepper Tofu and Snap Peas — Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.

Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Rating: 5(603)
Notes: Read community notes

This combination of sesame and pepper-crusted tofu, blistered snap peas and tahini-lemon sauce creates a lively and quick dinner, while the three elements are just as valuable as building blocks to many more meals. The tofu is crisp with a coating of cornstarch and sesame seeds and punchy with lots of black pepper and lemon zest. The snap peas are seared until juicy but still snappy. The tahini sauce, which is buoyed by lemon, ginger and soy sauce, can be drizzled on everything from salads to seared chicken. Serve this dish over rice or other grains, soba noodles or salad greens.

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Ingredients

Yield:2 servings

¼cup well-stirred tahini
1tablespoon soy sauce
1teaspoon finely grated ginger
1lemon
2tablespoons cornstarch
3tablespoons sesame seeds (any color)
Kosher salt and black pepper
One (14 to 16-ounce) block extra-firm tofu
2tablespoons plus 1 teaspoon neutral oil, such as grapeseed
½pound snap peas, trimmed
Mint or cilantro leaves, for serving

Ingredient Substitution Guide

Preparation

Step 1
In a small bowl or liquid measuring cup, stir together the tahini, soy sauce and ginger. Zest the lemon and reserve for Step 4. Squeeze half the lemon into the tahini mixture. Stir in cold water until saucy (about 2 tablespoons). Set aside.
Step 2
In a shallow dish or large plate, stir together the cornstarch, sesame seeds, 2 teaspoons black pepper, and a big pinch of salt. Cut the tofu lengthwise into ½-inch-slices, then crosswise in half. (You’ll have about 8 pieces.) Pat the tofu dry, then add to the cornstarch mixture and press and turn to coat the tops and bottoms.
Step 3
In a large, nonstick skillet, heat 1 teaspoon oil over medium-high. Add the snap peas and cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and transfer to serving plates.
Step 4
Reduce heat to medium and add the remaining 2 tablespoons oil. Add the tofu and cook until golden-crisp on both sides, 4 to 6 minutes per side. Turn off the heat, sprinkle the tofu with the reserved lemon zest and shake the skillet so the zest adheres to the tofu. Divide the tofu among plates and top with the tahini sauce and herbs.

Ratings

5 out of 5

603 user ratings

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Cooking Notes

Elizabeth C4 months ago

This method of lightly breading the tofu with cornstarch and sesame seeds resulted in some of the most satisfying crispy tofu I've ever made. I sprinkled in a bit of lemon pepper seasoning in addition to the black pepper, and it was definitely a hit. A note about the sauce: I didn't see the part about adding water until I had gotten very frustrated with how adding soy sauce to tahini makes it even more paste-like. But a little bit of water smooths it out beautifully

Carol2 months ago

I like to use the oven method for crispy tofu instead of frying in oil. The best tofu I've made is to cut very firm tofu (Trader Joe's Teriyaki Tofu) into cubes or slices, then dust with cornstarch, dip in beaten egg white, toss with Panko crumbs, just drizzle or spray a little olive oil and bake at 400 for about 20 minutes. Fabulous! Also I would quickly steam the snap peas with a tiny bit of water for about 30 seconds in the microwave. Saves a lot of calories from all that oil.

Susannah4 months ago

This is delicious! The lemon zest was really integral to the flavors so be sure to be somewhat generous with the zest on the tofu. I thought it would be a bit bland as just blistered snappeas and tofu, but the lemon + tahini/soy sauce mixture + cilantro + mint was extremely delicious!

JB20 hours ago

Taste-test the tahini sauce first! Not sure why just test but mine was pretty bland to start with no doubled the soy sauce and added more lemon. Still, a quick, easy, and weeknight-friendly dinner.

Meghan4 days ago

This was so easy and delicious! I added extra mint & lemon and put it over rice and our whole family loved it. Also yummy with some of the Trader Joe’s chili crunch. Definitely going in the rotation.

Jane6 days ago

After I patted the tofu dry, the coating didn’t stick… any suggestions? I also found the whole thing kind of bland- might add more lemon and hot sauce if I make again. Steamed the peas and I’m glad I did.

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