Crispy Chili Lime Tofu (Printable)
Crispy baked tofu in chili-lime glaze paired with a refreshing sesame cabbage slaw for a vibrant plant-based meal.
# List of ingredients:
→ Tofu
01 - 14 oz firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 2 tbsp neutral oil (grapeseed or canola)
04 - Pinch of salt
→ Chili Lime Sauce
05 - 2 tbsp soy sauce (or tamari for gluten-free)
06 - 1½ tbsp maple syrup or agave
07 - 1 tbsp fresh lime juice
08 - 1 tsp lime zest
09 - 1½ tsp sriracha or chili garlic sauce
10 - 1 tsp toasted sesame oil
11 - 1 clove garlic, minced
12 - ½ tsp grated fresh ginger
→ Sesame Cabbage Crunch
13 - 3 cups shredded purple cabbage
14 - 1 cup shredded carrots
15 - 3 spring onions, sliced
16 - 2 tbsp toasted sesame seeds
17 - 2 tbsp rice vinegar
18 - 1 tbsp toasted sesame oil
19 - 1 tsp soy sauce
20 - ½ tsp sugar
21 - Pinch of salt and pepper
→ Garnishes
22 - Fresh cilantro, chopped
23 - Extra lime wedges
# Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - Pat tofu dry thoroughly with paper towels and cut into ¾-inch cubes. Place in a bowl and toss with cornstarch, neutral oil, and a pinch of salt until all pieces are evenly coated.
03 - Arrange tofu cubes on the prepared baking sheet in a single layer with space between each piece. Bake for 25 to 30 minutes, flipping halfway through, until golden brown and crispy on all sides.
04 - While the tofu bakes, whisk together soy sauce, maple syrup, lime juice, lime zest, sriracha, toasted sesame oil, minced garlic, and grated ginger in a small bowl until smooth. Set aside.
05 - Combine shredded purple cabbage, carrots, spring onions, and toasted sesame seeds in a large bowl. In a separate small bowl, whisk together rice vinegar, toasted sesame oil, soy sauce, sugar, salt, and pepper. Pour the dressing over the cabbage mixture and toss thoroughly to combine. Set aside to marinate.
06 - Once tofu is baked and crispy, transfer to a large mixing bowl. Drizzle with the chili lime sauce and toss gently until every piece is evenly coated.
07 - Divide the sesame cabbage crunch among serving plates. Top generously with the glazed chili lime tofu. Finish with chopped fresh cilantro and lime wedges alongside.
# Expert Advice:
01 -
- The tofu gets genuinely crispy in the oven, no deep frying required, and the texture holds up even after saucing.
- That chili lime sauce is the kind of thing you will want to put on everything from roasted broccoli to plain rice.
- The sesame cabbage crunch is a slaw that actually tastes exciting, not like an afterthought side dish.
02 -
- If you toss the tofu in sauce too far in advance, the crust will soften, so always glaze right before serving.
- Pressing the tofu for at least 20 minutes under a heavy skillet with paper towels is what separates soggy cubes from genuinely crispy ones.
03 -
- Cornstarch coated tofu releases from the baking sheet more easily if you let it sit undisturbed for the first 15 minutes before flipping.
- Toasting sesame seeds in a dry skillet just until they start to pop and smell nutty doubles their flavor compared to using them straight from the bag.