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Delicious pan-fried garlic tofu served with soy lime sauce

Pan-fried Garlic Tofu with Soy Lime Sauce

A delightful dish featuring crispy tofu coated in a zesty lime and savory soy sauce, perfect for any meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Asian, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Tofu Preparation
  • 15 oz super-firm or extra-firm tofu (pressed & drained well) Ensure tofu is pressed to remove excess moisture.
  • Vegetable oil Vegetable oil (for cooking) Use enough to coat the pan.
Garlic Lime Sauce
  • 3 cloves garlic (grated)
  • 1 whole lime (zest and juice)
  • 1 tbsp toasted sesame oil
  • 2 tsp Sambal Oelek (or substitute Sriracha) Adjust for spice level.
  • 5 tbsp soy sauce Use low sodium or coconut aminos if sensitive to salt.
  • ¼ cup water (or low sodium veggie broth)
  • ¼ cup light brown sugar
  • 1 tbsp cornstarch To thicken the sauce.
Garnish
  • 1-2 pieces green onions (sliced on the diagonal)
  • ½ cup fresh cilantro (roughly chopped)
  • 1 tbsp toasted white sesame seeds For garnish.

Method
 

Preparation of Tofu
  1. Press and drain the tofu well, then slice it into cubes or rectangles.
  2. Heat vegetable oil in a frying pan over medium-high heat.
  3. Add the tofu to the pan and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove and set aside.
Preparation of Garlic Lime Sauce
  1. In a bowl, combine grated garlic, lime zest and juice, toasted sesame oil, Sambal Oelek, soy sauce, water, light brown sugar, and cornstarch. Whisk until smooth.
  2. In the same pan used for tofu, pour the sauce and bring it to a simmer. Cook for about 2-3 minutes until the sauce thickens.
  3. Return the tofu to the pan and gently coat it with the sauce.
Serving
  1. Serve the tofu hot, garnished with sliced green onions, fresh cilantro, and toasted sesame seeds.
  2. This dish pairs well with steamed rice or quinoa.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan on medium heat, adding a splash of water or broth if needed for moisture.