Chili Lime Tofu With Cabbage (Printable)
Zesty tofu with crisp cabbage slaw, featuring spicy tangy flavors and fresh vegetables for a healthy meal.
# List of ingredients:
→ Chili Lime Tofu
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→ Cabbage Slaw
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→ Slaw Dressing
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# Steps:
01 - Pat the tofu dry and cut into 3/4 inch cubes. Toss the cubes in cornstarch until evenly coated.
02 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Add tofu and cook, turning occasionally, until golden and crisp on all sides, about 8-10 minutes.
03 - In a small bowl, whisk together lime juice, soy sauce, maple syrup, chili flakes, minced garlic, smoked paprika, cumin, and salt.
04 - Once tofu is golden, reduce heat to medium. Pour the chili lime sauce into the skillet and stir to coat. Cook 1-2 minutes, allowing the sauce to thicken and coat the tofu. Remove from heat.
05 - In a large bowl, combine green and red cabbage, carrot, scallions, cilantro, and sesame seeds.
06 - In a small bowl, whisk together lime juice, rice vinegar, olive oil, maple syrup, salt, and black pepper. Pour over the slaw and toss until well combined.
07 - Divide the slaw among plates. Top with hot chili lime tofu. Garnish with extra cilantro, lime wedges, or sesame seeds if desired.
# Expert Advice:
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- The contrast between hot spiced tofu and cool crisp slaw makes every bite exciting
- It comes together in under 40 minutes but tastes like something from a fancy restaurant
- You get all these bold flavors without needing any fancy techniques or hard-to-find ingredients
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- Dont skip the cornstarch coating—it is what creates that restaurant-style crisp exterior that stays crunchy even after adding the sauce
- Let the tofu cubes develop a golden crust on at least two sides before adding the glaze, or they will steam instead of fry
- The slaw can be dressed up to an hour before serving and actually gets better as it sits
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- Use a cast-iron skillet if you have one—the heavy heat distribution creates the most even golden crust on the tofu
- Room temperature tofu presses out more water than cold tofu, so take it out of the fridge 30 minutes before starting