Crispy Chili Lime Tofu (Printable)

Crispy tofu in chili-lime glaze over fresh avocado cabbage slaw for ultimate texture contrast.

# List of ingredients:

→ Tofu

01 - 14 oz firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 1/2 tsp fine sea salt
04 - 2 tbsp neutral oil (avocado or canola)

→ Chili Lime Sauce

05 - 2 tbsp fresh lime juice
06 - 1 tbsp soy sauce or tamari
07 - 1 tbsp maple syrup or agave
08 - 1 tbsp sriracha or chili garlic sauce
09 - 1 tsp lime zest
10 - 1 garlic clove, minced

→ Avocado Cabbage Crunch

11 - 3 cups finely shredded red cabbage
12 - 1 ripe avocado, diced
13 - 1/2 cup fresh cilantro, chopped
14 - 2 green onions, thinly sliced
15 - 1 carrot, julienned
16 - 1 tbsp lime juice
17 - 1 tbsp olive oil
18 - Salt and pepper to taste

→ Garnish

19 - 1 tbsp toasted sesame seeds
20 - Extra lime wedges

# Steps:

01 - Pat tofu dry with paper towels. Cut into 3/4 inch cubes. Place cornstarch and salt in a shallow dish, then gently toss tofu cubes until evenly coated on all sides.
02 - Heat neutral oil in a large nonstick skillet over medium-high heat. Arrange tofu cubes in a single layer without overcrowding. Cook for 8-10 minutes, turning occasionally with a spatula, until golden brown and crispy on all sides. Transfer to a plate and set aside.
03 - In a small bowl, whisk together lime juice, soy sauce (or tamari), maple syrup, sriracha, lime zest, and minced garlic until fully combined and smooth.
04 - Wipe out skillet if necessary. Pour chili lime sauce into the skillet and bring to a gentle simmer over medium heat. Return crispy tofu to the pan and toss to coat evenly. Cook for 1-2 minutes until sauce thickens and clings to tofu pieces. Remove from heat.
05 - In a large mixing bowl, combine shredded cabbage, diced avocado, cilantro, green onions, and julienned carrot. Drizzle with lime juice and olive oil. Season with salt and pepper. Toss gently until vegetables are evenly coated.
06 - Divide cabbage slaw among four serving bowls. Top with glazed chili lime tofu. Sprinkle with toasted sesame seeds and serve with fresh lime wedges on the side.

# Expert Advice:

01 -
  • The contrast between hot crispy tofu and cool refreshing slaw is absolutely addictive
  • It comes together in under an hour but tastes like something from a restaurant
  • The chili lime glaze hits every flavor note without being overwhelming
02 -
  • Don't skip pressing the tofu since excess water prevents proper crisping and makes the glaze slide right off
  • The sauce thickens fast in the hot pan so have your tofu ready to toss in immediately
  • Wait until the last minute to dress the slaw or it will get soggy and lose its crunch
03 -
  • Cut your tofu on a diagonal for more surface area and better crisping
  • Toast your sesame seeds in a dry pan for a minute to bring out their nutty flavor
  • Make double the sauce and use the extra for drizzling over rice or roasted vegetables

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