Crispy Chili Lime Tofu (Printable)
Golden tofu in zesty chili-lime sauce over crunchy sesame broccoli with cashews
# List of ingredients:
→ Tofu
01 - 14 oz firm tofu, pressed and cut into ¾-inch cubes
02 - 2 tablespoons cornstarch
03 - ½ teaspoon sea salt
04 - 2 tablespoons neutral oil (canola or sunflower)
→ Chili Lime Sauce
05 - 2 tablespoons soy sauce
06 - 1 tablespoon maple syrup or agave nectar
07 - 1 tablespoon freshly squeezed lime juice
08 - 1 teaspoon lime zest
09 - 1 tablespoon sriracha or chili garlic sauce
10 - 1 teaspoon toasted sesame oil
11 - 1 garlic clove, finely minced
12 - 1 teaspoon grated fresh ginger
→ Sesame Broccoli Crunch
13 - 10 oz broccoli florets
14 - 1 tablespoon sesame oil
15 - 1 tablespoon soy sauce
16 - 2 tablespoons toasted sesame seeds
17 - 1.8 oz roasted cashews, roughly chopped (about ½ cup)
18 - 1 small red bell pepper, thinly sliced
19 - 2 spring onions, sliced
→ Garnish
20 - Extra lime wedges
21 - Fresh cilantro leaves
# Steps:
01 - Preheat the oven to 425°F. Line a baking tray with parchment paper and set aside.
02 - In a medium bowl, toss the tofu cubes with cornstarch and sea salt until evenly coated on all sides. Arrange the coated tofu in a single layer on the prepared baking tray and drizzle with neutral oil. Bake for 20 to 25 minutes, turning halfway through, until the cubes are golden and crisp on the edges.
03 - While the tofu bakes, combine the soy sauce, maple syrup, lime juice, lime zest, sriracha, toasted sesame oil, minced garlic, and grated ginger in a small bowl. Whisk until smooth and well blended, then set aside.
04 - Steam or blanch the broccoli florets for 2 to 3 minutes until they turn bright green and are just tender. Immediately transfer to an ice bath or rinse under cold running water to halt cooking and preserve their crisp texture.
05 - In a large mixing bowl, combine the blanched broccoli, sesame oil, soy sauce, toasted sesame seeds, chopped cashews, sliced red bell pepper, and spring onions. Toss gently until all components are evenly coated.
06 - Once the tofu is baked and crisp, transfer it to a clean bowl. Pour the chili lime sauce over the hot tofu and toss gently to coat each cube without breaking them apart.
07 - Divide the sesame broccoli crunch among serving plates. Top generously with the chili lime tofu. Finish with fresh cilantro leaves and lime wedges alongside for squeezing.
# Expert Advice:
01 -
- The contrast of that shattering crisp tofu against the bright, tangy chili lime sauce is the kind of texture pairing that keeps you reaching for more.
- Broccoli gets reinvented here with sesame and cashews into something crunchy and addictive, making you forget it is even a vegetable.
- Everything comes together in under an hour, which means weeknight dinners can still feel a little fancy without the stress.
02 -
- Press the tofu for at least 15 minutes before coating it, because excess moisture is the enemy of crispiness and I learned this the soggy way more than once.
- Do not toss the tofu in the sauce until right before serving, since sitting in liquid too long will soften that crust you worked hard to build.
03 -
- Freeze your tofu first, then thaw and press it before using, because the freezing process creates tiny pockets that absorb sauce better and crisp up more dramatically in the oven.
- Toast your sesame seeds in a dry pan for just a minute or two until they smell fragrant and darken slightly, since this small step takes their flavor from flat to incredible.