Sweet Chili Lime Tofu

You can't say no to tofu until you've tried this flavor-packed, perfect textured tofu recipe!

Course Main Dish

Cuisine Gluten-Free, Thai, Vegan

Keyword easy tofu recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 231kcal

Author Anjali Lalani

6 tbsp coconut sugar , or white or maple syrup
6 tbsp tamari , or low sodium soy sauce
3.5 tbsp fresh lime juice
zest of one lime
1 teasp red chili flakes , omit for toddlers
3 garlic clove , minced (optional)
1/2 teasp salt
14 mint leaves , finely chopped
8 oz. bok choy
8 oz. broccoli or mushrooms , or your favorite combination of vegetables, sauteed and cooked through with some vegetable oil

Cut tofu block in half. Place each half in a clean paper towel one at a time and very lightly squeeze to remove excess storage liquid (without breaking up the tofu).
Cut the tofu into 1/2 to 1 in. cubes.
In a non-stick pan fry the tofu on medium heat with 2 tbsp cooking oil (or enough to coat the pan). Turn on each side and flip them frequently until all the water is burned off and the tofu is lightly golden brown on all sides (be sure not to burn the tofu). The tofu should NOT stick to the pan. If you see this happening, reduce the heat or add more oil.
While the tofu is cooking, continue on to prepare the sauce. When the tofu is done, turn off the heat and set aside.

Combine all the ingredients for the sauce and whisk until the sugar and salt are dissolved.

(optional) If you are planning on adding a vegetable, saute it with some oil and add it to the tofu prior to adding the sauce. If you are using mushrooms, make sure to burn off all the water released while cooking the mushrooms.
Bring the non-stick pan back to temperature with the tofu (and sauteed vegetables if using). Make sure the pan and tofu are over high heat and that the tofu is hot all the way through.
Add the sauce and stir to coat the tofu while the heat is on high. The sauce should start to bubble up, reduce, and form a glaze over the tofu. Be sure to leave some liquid and not burn it all off.
Serve hot over cooked quinoa or brown rice.

For gluten-free, be sure to use tamari