In this recipe, we have crispy tofu that has been pan-fried until golden brown, coated with a chili lime seasoning. Tofu can taste great if well prepared, but if you are one of the few tofu haters who think it’s a mushy, tasteless piece of cardboard you haven’t tried this recipe yet.
It’s easy to make, doesn’t require hard to find ingredients, and it’s ready in less than 30 minutes!
The key is to start by draining the tofu to remove excess water, this step is essential to get it crispy on the outside. Make sure to use firm, or extra firm tofu. Once this is done, we cut it into cubes and coat it with cornstarch, and chili lime seasoning, I use Trader Joe’s Chile Lime Seasoning Blend but any Chili Lime seasoning works! Cornstarch helps make the tofu extra crispy.
Then pan-fry the tofu in a small amount of oil, you can use vegetable oil or coconut oil- you want to make it healthier!
Next, sauté the onion, pepper and garlic.
While the veggies are in the pan, prepare the sauce.
The sauce is super easy, savory, sweet, and slightly spicy. The base of the sauce is lime juice, soy sauce, cumin, paprika, brown sugar and red pepper flakes.
I recommend returning the tofu to the pan and coating it with the sauce just before serving if you want to keep its crispiness.
These bowls are healthy, filling and packed with nutrients. You get healthy fats from the avocado, carbs from the rice, and protein coming from the tofu!
Trust me! You will love it, even those of you unsure of tofu!
1/4 cup lime juice
2 tablespoons soy sauce
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon red pepper flakes
½ teaspoon brown sugar
1/2 teaspoon black pepper
2 tablespoons Cornstarch
1 tablespoons Chili Lime seasoning,
2 tablespoons vegetable oil (or another high heat cooking oil)
1 (14 ounce) package extra firm tofu, drained and pressed, then cut into cubes or small strips (1-2 inch sides)
1 large bell peppers (any color), sliced into strips
1 medium red onion, sliced into strips
3 garlic cloves, chopped
1/4 cup finely chopped fresh cilantro
1 Avocado, pitted and sliced
1 cup cooked white rice
Stir the lime juice, soy sauce, garlic, cumin, paprika, red pepper flakes, brown sugar, and black pepper together in a small bowl. Set aside.
In a bowl, mix together the cornstarch and Chili Lime seasoning.
Toss the tofu in the cornstarch and Chili lime seasoning.
Coat the bottom of a large skillet with the oil and place it over medium heat. When the oil is hot, add the tofu in an even layer. Cook for about 10 minutes, flipping once or twice, until the pieces are browned on multiple sides. Remove the tofu from the pan and transfer it to a plate.
Raise the heat to high and add a dash more of oil to the skillet if it seems too dry. Add the peppers and onions, and cook, stirring frequently, until browned in spots and tender-crisp, 1-2 minutes. Add the garlic and saute for another minute.
Remove saute veggies from pan.
Return the tofu to the pan and pour the sauce over the tofu. Cook for 1-2 minutes more, until most of the liquid has evaporated. Remove from heat.
Scoop white rice into a bowl and top with tofu,
sautéed veggies and avocado slices. Sprinkle cilantro on top and a dollop of sour cream.