Chili-Lime Pan Fried Tofu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 block extra firm tofu, cut into 1/2" cubes2 tbsp sesame oilSauce:1/4 cup lime juice1/4 cup chili sauce (see note)2 tbsp rice wine vinegar2 cloves garlic, minced1 tbsp grated ginger root1 tbsp sesame seeds (black, if available)
1. Press tofu, covered in a towel on both sides for 15 minutes each (I use a cast iron pan topped with a few cans of beans for the necessary weight). Cut into 1/2" cubes and set aside.
2. In a medium Tupperware bowl, whisk together all ingredients for the sauce. Add tofu, cover and shake until thoroughly coated in the marinade.
3. Marinate in fridge for as short as 45 minutes, but can be left for up to 2 days.
TO COOK:
1. Heat sesame oil in a fry pan or wok until very hot.
2. Pour tofu and marinade into the hot pan and pan fry until all the liquid is absorbed and the tofu turns golden brown.
Serve on its own, or in a stir fry with other vegetables, brown rice, or noodles.
Serving Size: Makes 4 3.5oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user SMITHWELLETTE.
2. In a medium Tupperware bowl, whisk together all ingredients for the sauce. Add tofu, cover and shake until thoroughly coated in the marinade.
3. Marinate in fridge for as short as 45 minutes, but can be left for up to 2 days.
TO COOK:
1. Heat sesame oil in a fry pan or wok until very hot.
2. Pour tofu and marinade into the hot pan and pan fry until all the liquid is absorbed and the tofu turns golden brown.
Serve on its own, or in a stir fry with other vegetables, brown rice, or noodles.
Serving Size: Makes 4 3.5oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user SMITHWELLETTE.
Nutritional Info Amount Per Serving
- Calories: 150.3
- Total Fat: 9.8 g
- Cholesterol: 0.0 mg
- Sodium: 259.0 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 0.5 g
- Protein: 8.0 g
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