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A plate of rice, tofu, and an egg roll.

Chili Lime Tofu

Chili Lime Tofu takes firm tofu covered in a sweet and spicy sauce that is served with sesame wilted spinach over top of rice.
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Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 4 servings
Author: Hezzi-D

Equipment

Ingredients

For the rice:

  • 1 cup jasmine rice
  • 1 1/2 cups water
  • 1/2 teaspoon salt
  • 1 lime

For the Sauce:

  • 1 Tablespoon sugar
  • 3 Tablespoons soy sauce
  • 1 Tablespoon rice vinegar
  • 2 teaspoons garlic chili pepper sauce
  • 2 cloves garlic minced

For the tofu and vegetables:

  • 1 Tablespoon olive oil
  • 1 (15 ounce) package extra-firm tofu pressed and drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups fresh spinach
  • 1 zucchini diced
  • 1 Tablespoon sesame oil
  • 2 garlic cloves minced

Instructions

  • In a medium sized saucepan combine the jasmine rice, water, salt, and zest of one lime. Cook according to the package directions.
  • In a small bowl combine the sugar, soy sauce, rice vinegar garlic chili pepper sauce, garlic cloves, and juice of one lime. Mix well and set aside.
  • Slice the tofu into 5 slices. Cut each rectangle in half then each square into two triangles. Sprinkle the tofu with salt and pepper.
  • Heat olive oil in a large skillet over medium high heat. Add the tofu and cook for 6-8 minutes on each side or until it is golden brown.
  • 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.
  • In a medium saute pan saute the spinach, zucchini, sesame oil, and garlic. Cook for 5-7 minutes or until the spinach is wilted and the zucchini has softened.
  • Serve the rice topped with spinach with the tofu on top.

Notes

A Hezzi-D Original recipe