Chili Lime Tofu: Meatless Mondays

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     When I told my husband we were having chili lime tofu for dinner I could tell he wasn’t thrilled.  I’ve been making a lot of tofu recipes lately and some have been good and others have not.  The chili lime sounded good and had very simple ingredients.
      I liked that the tofu is cooked in a skillet sprayed only with cooking spray.  The tofu triangles turned a golden brown and were nice and crispy.  The sauce smelled amazing and when it was poured over top of the tofu it made a nice glaze over it. The tofu is spicy, flavorful, and crisp with hints of lime, garlic, and soy sauce.  I served it over lime scented jasmine rice with sauteed sesame garlic spinach. 
     My husband loved this dish and in fact asked if I would make it with 2 bricks of tofu next time so he could have leftovers the next day!  The only thing I would change is that I would double the sauce recipe and save some to pour over the rice as well as the tofu.  This dish will be making it on our menu at least once a month from now on!

Chili Lime Tofu with Jasmine Rice and Spinach(adapted from Food For Thought

1 c. jasmine rice
1 1/2 c. water
1/2 t. salt
1 lime
1 t. nutmeg
1 T. sugar
3 T. soy sauce
1/2 t. cayenne pepper
1 t. garlic chili pepper sauce
2 cloves garlic, minced
1 package extra-firm tofu, pressed and drained
2 c. fresh spinach

1 T. sesame oil
2 garlic cloves, minced

1.  In a medium sized saucepan combine the jasmine rice, water, salt, zest of the lime, and nutmeg.  Cook according to the package directions.

2.  In a small bowl combine the sugar, soy sauce, cayenne pepper, garlic chili pepper sauce, garlic cloves, and juice of the lime.  Mix well and set aside.

3.  Slice the tofu into 5 slices.  Cut each rectangle in half then each square into two triangles.  Spray a skillet with cooking spray and cook the tofu for 10 minutes on each side or until it is golden brown.
4.  Remove the skillet from heat and pour the chili lime sauce over top of the tofu.  The sauce will bubble up , reduce, and form a glaze.

5.  In a medium saute pan saute the spinach, sesame oil, and garlic.  Cook for 5 minutes or until the spinach is wilted but still green.

6.  Serve the rice topped with spinach with the tofu on top.

This post linked to:
Meatless Mondays, Mangia Mondays, Making you Crave Mondays
Mouthwatering Monday, What’s Cooking Wednesday

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