Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, sweet chili lime tofu. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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). Author: Adapted from Lauren Ulm, Vegan Yum Yum. 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.

Sweet Chili Lime Tofu is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Sweet Chili Lime Tofu is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook sweet chili lime tofu using 9 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Sweet Chili Lime Tofu:

1. Get Tofu, extra firm, 14 oz
2. Make ready sugar
3. Prepare Reduced Sodium Tamari (or soy sauce)
4. Take Fresh Lime Juice
5. Get Zest of the Lime
6. Get Red Chili Flakes (or 1-2 fresh hot chilies, minced)
7. Get Garlic, pressed, optional
8. Get Salt
9. Get Mint Leaves, chiffonaded

Sweet Chili Lime Tofu is a perfect way to spice up your meal while packing a lot of protein. This vegan recipe is absolutely amazing, way easy to prepare, and it fits into all Ideal Protein phases. 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.

Steps to make Sweet Chili Lime Tofu:

1. Prepare the sweet chili lime sauce by whisking all of the ingredients together until the sugar and salt is dissolved.
2. 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.
3. 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.
4. 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.
5. 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.
6. Ready to serve and ENJOY!

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. Brown tofu in a hot pan, add spinach and cook until wilted. Add the sauce and stir to coat. Let simmer until sauce is desired consistency.

So that’s going to wrap this up for this special food sweet chili lime tofu recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!