Crispy Chili Lime Tofu (Printable)
Crunchy chili-lime tofu paired with zesty sesame broccoli slaw for a vibrant, plant-based main in under an hour.
# List of ingredients:
→ Crispy Chili Lime Tofu
01 - 14 ounces extra-firm tofu, pressed and cut into 3/4-inch cubes
02 - 2 tablespoons cornstarch
03 - 2 tablespoons neutral oil such as avocado or canola oil
04 - 1 tablespoon soy sauce
05 - 1 tablespoon chili sauce such as sriracha
06 - Zest and juice of 1 lime
07 - 1 teaspoon maple syrup or agave
08 - 1/2 teaspoon garlic powder
09 - 1/4 teaspoon salt
→ Sesame Broccoli Slaw
10 - 9 ounces broccoli stems, julienned or shredded
11 - 3.5 ounces shredded carrots
12 - 1 small red bell pepper, thinly sliced
13 - 2 spring onions, finely sliced
14 - 2 tablespoons toasted sesame seeds
15 - 2 tablespoons chopped fresh cilantro (optional)
→ Sesame-Lime Dressing
16 - 2 tablespoons toasted sesame oil
17 - 1 tablespoon rice vinegar
18 - 1 tablespoon soy sauce
19 - 1 tablespoon lime juice
20 - 1 teaspoon maple syrup or agave
21 - 1/2 teaspoon freshly grated ginger
22 - 1 clove garlic, finely minced
23 - Pinch chili flakes (optional)
# Steps:
01 - Preheat oven to 425°F or air fryer to 400°F. Pat tofu cubes dry and toss them with cornstarch and salt until evenly coated.
02 - Arrange tofu cubes on a parchment-lined baking sheet and drizzle with neutral oil. Bake or air fry for 18 to 20 minutes, flipping once halfway, until crispy and golden brown.
03 - While tofu cooks, combine soy sauce, chili sauce, lime zest, lime juice, maple syrup, and garlic powder in a small bowl and whisk until smooth.
04 - Remove the hot tofu from the oven or air fryer and immediately toss with the chili-lime sauce until the cubes are well coated.
05 - In a large mixing bowl, combine broccoli stems, shredded carrots, red bell pepper, spring onions, sesame seeds, and cilantro if using.
06 - In a separate bowl, whisk together toasted sesame oil, rice vinegar, soy sauce, lime juice, maple syrup, grated ginger, garlic, and chili flakes until well blended.
07 - Pour the sesame-lime dressing over the slaw mixture and toss thoroughly to coat all vegetables.
08 - Serve the crispy chili lime tofu over the sesame broccoli slaw. Garnish with extra sesame seeds, cilantro, and lime wedges as desired.
# Expert Advice:
01 -
- No one will guess you made this colorful meal in under an hour—it tastes like takeout, only brighter and fresher.
- Every bite pops with layered textures and tangy, savory sparks that turn even tofu skeptics into true believers.
02 -
- Once I rushed the tofu pressing and ended up with floppy cubes—never again, pressing is everything.
- Mix the hot tofu with sauce right away or it won’t soak in, but don’t leave it sitting too long or it gets soggy.
03 -
- If the tofu starts cooling before sauce time, pop it back in the oven for two minutes—it’ll regain its crunch.
- Toasted sesame oil in the slaw dressing pulls all the flavors together—buy the best you can find.