This chili lime tofu is pan-fried until crispy, then simmered in a tangy, spicy sauce until it’s sticky, caramelized, and bursting with flavor! It comes together in about 30 minutes and is absolutely perfect with rice for a weeknight dinner that will blow you away.
When it comes to weeknight dinners, you can’t beat a versatile tofu recipe. You know, one of those super flavorful tofu dishes that you can use in all sorts of ways, like barbecue tofu, lemon and herb baked tofu, or crispy tofu nuggets. This chili lime tofu is my new favorite. It’s really easy, has a Tex-Mex vibe, and is great with my coconut lime rice, but you can serve it in plenty of other ways, too. (Check out the FAQ section below for ideas!)
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The method couldn’t be simpler: pan-fry the tofu, sauté a few aromatics, then simmer everything in a sweet, tangy chili lime sauce. As the sauce reduces, it thickens into a sticky, caramelized coating that clings to the tofu and turns it downright decadent. Best of all, the whole dish comes together in about 30 minutes — a total flavor bomb for weeknight dinner!
Ingredients You’ll Need
Below you’ll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Low-sodium soy sauce. We’re using a lot of soy sauce because it adds savory flavor to the sauce, so we’re sticking with a low-sodium variety to keep things from getting too salty.
- Maple syrup. Other liquid sweeteners like agave nectar or coconut aminos could also be used.
- Lime juice. Go for freshly squeezed juice, since it’ll be a key flavor in this dish.
- Spices. You’ll need mild chili powder (the type used to make chili), chipotle chili powder, and ground cumin. You can find them all in the spice aisle of most grocery stores.
- Vegetable oil. Any neutral, high-heat oil you normally like to cook with is fine.
- Tofu. Super-firm tofu is ideal for this recipe, but extra-firm will also work, as long as you press it before cooking.
- Shallot. Red onion will work in a pinch.
- Garlic cloves.
- Fresh cilantro. This makes a nice topping for your chili lime tofu, but you can skip it if you prefer.
- Accompaniments. I like serving this best with my coconut lime rice (shown in the photos), but feel free to get creative.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Step 1: Make the sauce. Stir your soy sauce, maple syrup, lime juice, and spices together in a small container. Set it aside for now.
Step 2: Cook the tofu. Heat some oil in a nonstick skillet, then add your tofu. Get the pieces into an even layer and cook them until they get browned and crispy, flipping every few minutes. Move it to a plate when it’s done.
Step 3: Cook the aromatics. Add some more oil to the skillet, then add sliced shallot and garlic. Sauté them for a few minutes, until the shallot is soft and the garlic has started to brown.
Step 4: Simmer. Add the tofu back into the skillet, then pour in the sauce. Stir to coat the tofu with sauce, then let everything simmer for a few minutes, until the sauce forms a sticky, caramelized coating on the tofu.
Step 5: Serve. Give your chili lime tofu a sprinkle of fresh cilantro, and it’s ready to enjoy!
Variations
- Chili lime tofu steaks. Cut your tofu into slabs instead of cubes, and make sure to cook them for a few minutes on each side during step 4.
- Add veggies. Toss some diced bell peppers, zucchini, or broccoli in when you cook the garlic and shallots.
- Add crunch. Top your tofu with a sprinkle of toasted sesame seeds, or chopped peanuts or cashews.
- Citrus swap. Swap out the lime juice with orange juice or lemon juice for a different flavor profile.
Frequently Asked Questions
Yes! Use low-sodium gluten-free tamari in place of soy sauce.
The chipotle chili powder gives it a slight kick. For a heat-free version, swap it out with smoked paprika.
You can! Mince the tofu and finely chop the shallots, then add them to the sauce. Marinate the tofu in the sauce, then bake it at 400°F on a parchment paper lined baking sheet for about 30 minutes, flipping the pieces and basting them with any leftover marinade about halfway through.
So many! Stuff it in a sandwich, wrap, or taco, or pile it on a salad (it pairs great with my vegan ranch dressing). You can also serve it over plain rice, quinoa, or another grain. Or just pair it up with sides like vegan refried beans and vegan cornbread.
More Tofu Recipes
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Sticky Chili Lime Tofu
This chili lime tofu is pan-fried until crispy, then simmered in a tangy, spicy sauce until it’s sticky, caramelized, and bursting with flavor! It comes together in about 30 minutes and is absolutely perfect with rice for a weeknight dinner that will blow you away.
Ingredients
- ¼ cup low sodium soy sauce
- 3 tablespoons maple syrup
- 2 tablespoons lime juice
- 1 teaspoon mild chili powder
- 1 teaspoon chipotle chili powder
- 1 teaspoon ground cumin
- 2 tablespoons vegetable oil, divided
- 1 (16 ounce/454 gram) package super-firm tofu, blotted dry and diced (about ½ inch)
- ½ cup sliced shallot (about 1 medium shallot)
- 3 garlic cloves, thinly sliced
Instructions
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Stir the soy sauce, maple syrup, lime juice, chili powder, chipotle chili powder, and ground cumin together in a small bowl or container.
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Coat the bottom of a large nonstick skillet with one tablespoon of the oil and place it over medium heat. Give the oil a minute to heat up, then add the tofu cubes in an even layer. Cook the tofu for about 10 minutes, flipping the pieces once or twice, until they’re golden brown and crispy on most sides. Transfer the tofu to a plate.
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Add the remaining tablespoon of oil to the skillet and raise the heat to medium-high. After giving it a minute to heat up, add the shallot and garlic. Sauté them for about 5 minutes, stirring frequently, until the shallots are very soft and the garlic cloves begin to brown.
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Return the tofu to the skillet, then pour the sauce over the tofu. Stir to coat the tofu with the sauce. Bring the sauce to a boil, lower the heat a bit and let the mixture simmer for about 5 minutes, stirring once or twice, until the sauce has formed a sticky glaze on the tofu.
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Sprinkle with chopped fresh cilantro and serve with coconut lime rice, or accompaniment of choice.
Notes
Nutrition information does not include accompaniments.
Nutrition
Calories: 271kcal | Carbohydrates: 27g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 890mg | Potassium: 546mg | Fiber: 2g | Sugar: 17g | Vitamin A: 411IU | Vitamin C: 7mg | Calcium: 107mg | Iron: 3mg
