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4.96 from 24 votes

Vegan Sticky Lemon Tofu

Crispy, baked tofu. Tossed in a sticky, sweet, salty and tangy Asian lemon sauce. So much better than take out!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Servings: 4
Author: Lauren Hartmann


  • 15 oz.( 1 block) Extra firm tofu
  • 1 Tablespoon Olive oil
  • A few pinches of Salt and Pepper
  • 2 Tablespoons Soy sauce or gluten free Tamari
  • 1/3 Cup Agave syrup
  • Juice of 1 Lemon
  • Zest of 1 Lemon
  • 1/2 Cup Vegetable broth
  • 1 Tablespoon Corn starch
  • 1 Tablespoon Water
  • Steamed rice or veggies for serving


  • Press the tofu before hand. I like to press it for a few hours, but press it for at least 15 minutes. When ready, preheat the oven to 425 degrees.
  • Cut the block of tofu into cubes, and toss in the olive oil and a few pinches of salt and pepper. Then place each tofu cube in a single layer on a sheet pan. 
  • Bake the tofu at 425 degrees for 30-40 minutes, flipping half way through baking, until the tofu is nice and brown and crispy. 
  • While the tofu is baking, make the lemon sauce. You can wait about 10 minutes or so, because the sauce will only take a few minutes. I like to use a wok, so I can toss the tofu in the sauce. 
  • Heat a wok or sauce pan on medium high, then add the soy sauce, agave, lemon juice, and veggie broth. Whisk to combine. 
  • Bring to a simmer, then reduce heat to medium low. Then whisk the corn starch and water together in a small bowl. Then, add it to the sauce. Whisk to combine.
  • Simmer on low for a minute or 2, continuing to whisk, until the sauce is nice and thick. Stir in the lemon zest. Taste and adjust seasoning. Add a splash more soy sauce if it needs salt, or a bit more agave for sweetness, or a squeeze more lemon if needed. Keep hot on low until the tofu is done. 
  • Once the tofu is brown and crisp, add the tofu to the pan, and toss in the sauce, coating all the tofu. 
  • Serve immediately with rice and/or veggies. 


For another gluten free option, you can use liquid aminos instead of soy sauce.