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This Pan-Fried Garlic Tofu with Soy Lime Sauce is a testament to the beauty of simplicity in cooking. Marinated in a harmonious blend of garlic, lime, and soy, each tofu cube is pan-fried to golden perfection, then bathed in a sticky, caramelized sauce that promises to tantalize your taste buds. The dish is a perfect symphony of flavors, balancing the boldness of garlic, the tanginess of lime, and the umami depth of soy sauce.
Ingredients:
-Sauce & Marinade
3 large cloves garlic, grated
1 lime, zest and juice
1 tbsp toasted sesame oil
2 tsp Sambal Oelek, or substitute Sriracha
5 tbsp soy sauce, or coconut aminos for a gluten-free option
1/4 cup water, or low sodium vegetable broth
1/4 cup light brown sugar
1 tbsp cornstarch
-Other:
1 block extra firm tofu, pressed & drained well
Vegetable oil, for cooking
1 to 2 green onions, sliced on the diagonal
1/2 cup cilantro, roughly chopped
1 tbsp toasted white sesame seeds, for garnish
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Directions:
In a small bowl, mix all sauce ingredients except the cornstarch. Cut tofu into ½” cubes and marinate in half the sauce for at least 20 minutes. Reserve the remaining sauce.
Optionally, for a crispier texture, coat marinated tofu cubes in 2-3 tbsp of cornstarch before cooking.
Heat a large nonstick skillet or wok with 1-2 tsp of vegetable oil over medium heat. Add tofu, avoiding excess marinade, and stir-fry until golden brown on all sides.
For the sauce, simmer the reserved half in a saucepan with any remaining marinade for 5-10 minutes. Mix 2 tbsp of this reduced sauce with 1 tbsp cornstarch to form a slurry, then whisk back into the saucepan. Cook until thickened, then combine with the cooked tofu, stirring well.
Serve warm, garnished with green onions, cilantro, and sesame seeds, alongside jasmine rice.
Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 40 minutes | Kcal: 255 | Servings: 4
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