In the bustling rhythm of our daily lives, finding a recipe that is both nourishing and quick to prepare can feel like striking gold. Today, I’m excited to share with you a dish that not only promises vibrant flavors but also ensures a hassle-free cooking experience. Meet the pan-fried garlic tofu with soy lime sauce – a culinary creation that will enchant your taste buds and become a weeknight favorite.
Ingredients to Gather
Before we dive into the cooking process, let’s ensure we have everything we need. This recipe serves four and is a fantastic blend of zest, spice, and everything nice:
For the Sauce & Marinade:
- 3 large cloves garlic, grated
- The zest and juice of 1 lime
- 1 tbsp toasted sesame oil
- 2 tsp Sambal Oelek (or Sriracha for a milder kick)
- 5 tbsp soy sauce (or coconut aminos for a gluten-free twist)
- 1/4 cup water or low sodium vegetable broth
- 1/4 cup light brown sugar
- 1 tbsp cornstarch
Additional Ingredients:
- 1 block of extra-firm tofu, pressed and drained well
- Vegetable oil for cooking
- 1 to 2 green onions, sliced on the diagonal
- 1/2 cup cilantro, roughly chopped
- 1 tbsp toasted white sesame seeds, for garnish
Directions to Delight
1. Marinate the Tofu: Begin by whisking together all the sauce ingredients except the cornstarch in a small bowl. Cut the tofu into half-inch cubes and let them marinate in half of this mixture for at least 20 minutes, ensuring they soak up all those delightful flavors. Keep the remaining sauce aside for later use.
2. Prep for Crispiness: For those who love a bit of crunch, toss the marinated tofu cubes in 2-3 tablespoons of cornstarch before cooking. This step is optional but highly recommended for that extra texture.
3. Cook to Golden Perfection: Heat a large nonstick skillet or wok with 1-2 teaspoons of vegetable oil over medium heat. Add the tofu cubes, leaving behind any excess marinade, and stir-fry until they are beautifully golden brown on all sides. Patience is key here – let each side get a nice sear.
4. Simmer and Thicken the Sauce: While the tofu cooks, simmer the reserved sauce along with any remaining marinade in a saucepan for 5-10 minutes. Create a slurry by mixing 2 tablespoons of this reduced sauce with 1 tablespoon of cornstarch, then whisk it back into the saucepan. Cook until the sauce has thickened, then combine it with the cooked tofu, ensuring each cube is gloriously coated.
5. Garnish and Serve: Serve the tofu warm, sprinkled with green onions, cilantro, and sesame seeds. This dish pairs wonderfully with jasmine rice, making for a complete and satisfying meal.
Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 40 minutes | Servings: 4
This pan-fried garlic tofu with soy lime sauce is not just a meal; it’s a testament to the beauty of simple ingredients coming together to create something extraordinary. Whether you’re a long-time tofu lover or new to the world of plant-based cuisine, this recipe is sure to impress. So, why wait? Dive into the delightful flavors and enjoy a meal that’s as nourishing as it is delicious.
Pan-Fried Garlic Tofu with Soy Lime Sauce
Ingredients:
Sauce & Marinade
3 large cloves garlic, grated
1 lime, zest and juice
1 tbsp toasted sesame oil
2 tsp Sambal Oelek, or substitute Sriracha
5 tbsp soy sauce, or coconut aminos for a gluten-free option
1/4 cup water, or low sodium vegetable broth
1/4 cup light brown sugar
1 tbsp cornstarch
Other:
1 block extra firm tofu, pressed & drained well
Vegetable oil, for cooking
1 to 2 green onions, sliced on the diagonal
1/2 cup cilantro, roughly chopped
1 tbsp toasted white sesame seeds, for garnish
Directions:
In a small bowl, mix all sauce ingredients except the cornstarch. Cut tofu into ½” cubes and marinate in half the sauce for at least 20 minutes. Reserve the remaining sauce.
Optionally, for a crispier texture, coat marinated tofu cubes in 2-3 tbsp of cornstarch before cooking.
Heat a large nonstick skillet or wok with 1-2 tsp of vegetable oil over medium heat. Add tofu, avoiding excess marinade, and stir-fry until golden brown on all sides.
For the sauce, simmer the reserved half in a saucepan with any remaining marinade for 5-10 minutes. Mix 2 tbsp of this reduced sauce with 1 tbsp cornstarch to form a slurry, then whisk back into the saucepan. Cook until thickened, then combine with the cooked tofu, stirring well.
Serve warm, garnished with green onions, cilantro, and sesame seeds, alongside jasmine rice.
Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 40 minutes | Kcal: 255 | Servings: 4