Chili Lime Tofu: Meatless Mondays

      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. 

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

1 c. jasmine rice
1 ½ c. water
½ t. salt
1 lime
1 t. nutmeg
1 T. sugar
3 T. soy sauce
½ 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

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.

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.