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    Home » Main Dish

    Sweet Chili Lime Tofu

    Published: Nov 11, 2010 Last updated: Aug 18, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    This is one of the most awesome recipes in the Vegan Yum Yum cookbook.  So awesome that even Grumpy likes it!  I haven't been cooking a lot of meals lately since Grumpy's hours have been pretty late on the job.  Now that I am on my 3rd week at my job, I am about tired of the "simple" lunches that I have been taking.  Things like sandwiches, Soup at Hand, yogurt, crackers, etc.  I decided I had to get back on track and start eating the way I prefer.....even if it does mean a little bit more work!  Don't let the list of ingredients scare you.  It isn't that hard and it doesn't take that much work.  Actually, if you do what I did and buy chopped pre-washed kale, it takes even less time! 

    If you haven't had tofu, this is a great dish to make to give it a try.  The crispy tofu, the sweet chili lime glaze, the flavorful quinoa and green kale all go absolutely great together.....however, Grumpy likes to eat the glazed tofu straight from the pan.  ;o)

    Sweet Chili Lime Tofu
    from Vegan Yum Yum made my way (meaning some adjustments in ingredients!)

    Quinoa:
    ¾ C quinoa, rubbed/rinsed, drained
    Zest from one lime
    2 bruised cardamon pods
    ¼ teaspoon salt
    1 tiny cinnamon stick (optional)
    1-⅓ C water

    Sweet Chili Lime Sauce:
    3 Tbs sugar
    3 Tbs light soy sauce
    juice of 1 large lime
    ½ zest of the lime
    dash or 2 of cayenne pepper
    1 clove garlic, minced
    ¼ teaspoon salt

    The Greens:
    4 cups pre-chopped, prewashed kale
    2-3 Tbs water

    The Tofu:
    14-oz extra-firm tofu, drained and pressed
    Lime slices for a garnish

    The Quinoa:

    Combine the quinoa, lime zest, cardamon, cinnamon stick, salt, and water in a saucepan. Bring to a boil, then cover and reduce heat to low. Cook for 20 minutes, then remove from heat and don’t remove the lid. Let steam for 10 minutes.

    Sweet chili lime sauce:
    Whisk together the sugar, soy sauce, lime juice, lime zest, cayenne, garlic, and salt until the sugar and salt and are dissolved. Set aside.

    The Tofu:
    Slice the tofu into 8 rectangles.  Then cut each rectangle in half to make two squares, and then each square into triangles.  Saute the tofu in a dry skillet for about 10 minutes on each side OR if your like me and still has your tofu stick when trying to dry fry, add a little olive oil to the pan.  Add the chili lime sauce and stir to coat the tofu. Turn off the heat. The sauce will bubble up, reduce, and form a glaze.

    The Kale:
    Steam with water for just a couple minutes - you want to keep the nice bright green!

    Assemble:
    Quinoa, Kale, Tofu with sauce. 

    EAT & Enjoy!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Anonymous

      February 01, 2012 at 2:35 am

      I almost never post, but I want to make sure word gets out that this recipe is amazing. Thanks a lot for sharing! 🙂 It'll definitely be a staple around here. 🙂

      Reply
    2. The Human Food Blog

      December 02, 2010 at 6:19 am

      I made this too! I wasn't crazy about the tofu 🙁 But that cookbook has some other really recipes. Maybe it just needed some adjustments like you made.

      Reply
    3. Aggie

      November 30, 2010 at 2:49 am

      Shelby, this looks amazing. I'm still easing into tofu, had it at PF Changs twice in their lettuce wraps and really liked it. This looks delicious and is making me want to try tofu at home!

      Reply
    4. Shelby

      November 20, 2010 at 11:30 am

      lapetite, yes, I do drain mine of liquid first. I sandwich it between a good thickness of papertowels and then place a heavy pot on top to help squeeze the liquid out. Crisping it in a very hot non stick pan (or you can use a little oil also) will work much better if you do this method.

      Reply
    5. lapetitepancake

      November 19, 2010 at 6:49 pm

      I have tried to make tofu several times, always failing.
      Any tips?
      Do you drain yours of liquid first?

      Reply
    6. theUngourmet

      November 13, 2010 at 3:57 am

      My tofu dishes never look this pretty! I need more practice. I love the combination of chili and lime.

      Reply
    7. teresa

      November 12, 2010 at 12:10 am

      oh my goodness, this looks SO good, loving those flavors!

      Reply
    8. Mags @ the Other Side of 50

      November 11, 2010 at 3:29 am

      I'd totally make this (subbing chicken breast for the tofoooey, of course...LOL)

      Reply
    9. Lynda

      November 11, 2010 at 3:24 am

      I still have not tried tofu Shelby.One of these days.
      I do like all of the flavors going on here and it looks delicious!
      Glad that you are getting settled in your home and your job. Have a great week!

      Reply
    10. Kathleen

      November 11, 2010 at 3:10 am

      Shelby, this sounds awesome! I just made my first recipe from this cookbook last week. I'm hoping to post in next week 😉

      Reply

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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    106 shares