Print

Sticky Chili Lime Tofu Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 13 reviews

This Sticky Chili Lime Tofu recipe delivers crispy tofu cubes glazed in a tangy, sweet, and spicy chili lime sauce. Perfectly sautéed with shallots and garlic and finished with fresh cilantro, it’s an easy, flavorful vegan dish that pairs beautifully with coconut lime rice or your favorite side.

Ingredients

Sauce Ingredients

  • 1/4 cup low sodium soy sauce
  • 3 tablespoons maple syrup
  • 2 tablespoons lime juice
  • 1 teaspoon mild chili powder
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon ground cumin

Tofu and Cooking

  • 2 tablespoons vegetable oil, divided
  • 1 (16 ounce/454 gram) package super-firm tofu, blotted dry and diced into about 1/2 inch cubes
  • 1/2 cup sliced shallot (about 1 medium shallot)
  • 3 garlic cloves, thinly sliced

Garnish and Serving

  • Chopped fresh cilantro
  • Coconut lime rice or accompaniment of choice

Instructions

  1. Prepare the Sauce: In a small bowl, combine the low sodium soy sauce, maple syrup, lime juice, mild chili powder, chipotle chili powder, and ground cumin. Stir until fully mixed to create the sticky chili lime sauce.
  2. Cook the Tofu: Heat one tablespoon of vegetable oil in a large nonstick skillet over medium heat. Once heated, add the diced tofu in a single even layer. Cook for about 10 minutes, turning the tofu pieces once or twice, until most sides are golden brown and crispy. Remove the tofu from the skillet and set aside on a plate.
  3. Sauté Aromatics: Add the remaining tablespoon of vegetable oil to the skillet and increase the heat to medium-high. After the oil heats up (about one minute), add the sliced shallot and garlic. Sauté for about 5 minutes, stirring frequently, until the shallots soften and the garlic just begins to brown.
  4. Combine Tofu and Sauce: Return the cooked tofu to the skillet with the shallots and garlic. Pour the prepared sauce over the tofu and stir well to coat all pieces. Bring the mixture to a boil, then reduce the heat to maintain a simmer. Let it cook for about 5 minutes, stirring occasionally, until the sauce thickens into a sticky glaze that clings to the tofu.
  5. Garnish and Serve: Sprinkle chopped fresh cilantro over the glazed tofu. Serve hot alongside coconut lime rice or your preferred accompaniment for a complete meal.

Notes

  • Blotting the tofu dry before cooking helps achieve a crispier texture.
  • You can adjust the chili powders based on your spice preference for milder or spicier results.
  • Using super-firm tofu is key to keeping the pieces intact during cooking.
  • This dish pairs well with steamed rice, quinoa, or cauliflower rice for a low-carb option.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Find it online: https://recipeplenty.com/sticky-chili-lime-tofu-recipe/