Best Chili Lime Tofu Recipes

GRILLED TOFU WITH CHILI LIME MARINADE

Steps:

• Slice tofu in half lengthwise, then cut each half into two long strips, approximately 1/2-inch thick.
• Mix remaining ingredients in a small bowl.
• Lay tofu strips in a shallow pan and pour marinade over, turning tofu to coat. Marinade for at least 1 hour, or as long as overnight.
• Heat oil in grill or nonstick pan over high heat. Sear tofu on each side until browned and heated through, approximately 2-3 minutes per side.

CHILI-LIME TOFU

Steps:

• 1. Prepare the sweet chili lime sauce by whisking all of the ingredients except tofu and oil together until the sugar and salt is dissolved. 2. Drain the tofu and cut it into small triangles. Add oil to a skillet and heat over medium heat, then add tofu, spreading it out in one layer in the pan. The tofu will begin to turn golden. After several minutes, flip the tofu over. Add the sauce and stir to coat the tofu. Keep the heat on high until the sauce bubbles up, reduces, and forms a glaze. 3. Serve with rice and sauteed baby bok choy

SOBA NOODLES WITH CHILI LIME TOFU AND BASIL

Steps:

• Whisk together the oils, soy sauce, lime juice, garlic, chili flakes and agave. Set aside.
• Chop a block of firm tofu into bite sized pieces. Cover with the marinade and leave for a couple of hours. As is the case with any tofu dish, the longer the better.
• Boil the soba noodles until tender, drain, rinse and set aside.
• Blanche broccoli florets until tender crisp.
• In a wok / saute pan, stir fry the tofu, reserving the extra marinade.
• Chiffonade the basil.
• Toss the noodles, broccoli and tofu together, dress with the extra marinade. Feel free to make a double batch if you like extra sauce. Heat through if you are serving warm, if not leave in the fridge, then bring to room temperature just before serving. Sprinkle with the basil and extra chili flakes if you'd like it extra spicy.

SWEET CHILI LIME TOFU

Steps:

• Prepare the sweet chili lime sauce by whisking all of the ingredients together until the sugar and salt is dissolved. Drain tofu and cut it into small triangles. I slice the block into 8 rectangles, then each rectangle in half to make two squares per rectangle. I cut each square diagonally to make four triangles per square. Tofu geometry is my favorite kind of math! You can cut the tofu however you please, but a thinner, smaller shape will work best for this method. Heat a well-seasoned cast iron or non-stick skillet over medium heat. A 10″ skillet will fit all the tofu, so if you're using a smaller skillet, you'll need to do this in batches. In order to properly "dry fry" the tofu, you'll need a pan the tofu won't stick to even without any oil. Spread the tofu out in one layer in the pan. Using a spatula, press the tofu. The liquid will squeeze out and boil away, and the tofu will begin to turn golden. The more water that evaporates, the sturdier the tofu will be, so be gentle at first to prevent the tofu from breaking up. After several minutes, flip the tofu over and press the other side. After about 10 minutes of dry frying, you can turn off the heat and set the tofu aside for finishing later, or proceed to adding the sauce. To finish the tofu, bring the pan back up to temperature if it's not already very hot. You want to heat the pan and the tofu over high heat, making sure the tofu is hot all the way through. Add the sauce and stir to coat the tofu. Turn off the heat. The sauce will bubble up, reduce, and form a glaze. If it isn't bubbling up and forming a glaze, turn the heat back on high and cook until the glaze is.. well.. glaze-y. Garnish with lime slices and mint leaves. Serve.