Crispy Tofu with Chili-Lime Sauce
Ingredients
- 14 ouncesextra-firm tofu
- 3 tablespoonvegetable oil
- 4 clovesgarlic
- 1 wholefresh red chili
- 1 wholelime
- 3 tablespoonsoy sauce
- 1 tablespoonhoney
- 3 tablespoonwater
- 2 wholescallion
- 1 teaspoonwhite sesame seeds
Prep
- 01
Press extra-firm tofu: wrap the block in clean kitchen towel or paper towels, set on a plate, and weight it with a heavy pan for 15 minutes to remove excess water.
- 02
Cut pressed tofu into roughly 3/4-inch cubes.
- 03
Mince 4 cloves garlic.
- 04
Slice 1 fresh red chili into thin rings (remove seeds if you prefer less heat).
- 05
Juice 1 lime.
- 06
Slice 2 scallions into thin rounds.
Method
- 01
Heat 3 tablespoons oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 02
Carefully add tofu cubes to the hot oil. Do not stir for 3–4 minutes — let them sit to develop a golden crust on the bottom.
- 03
Gently turn each cube and cook the other sides for 2–3 minutes each, until most surfaces are golden and crispy. Transfer to a plate.
- 04
In the same skillet (no need to clean), add garlic and chili. Cook over medium heat for 30 seconds until fragrant.
- 05
Pour in soy sauce, honey, water, and the juice from 1 lime. Stir and simmer for 1 minute.
- 06
Return tofu to the skillet and gently toss to coat in sauce. Cook for 1 minute until warmed through.
- 07
Transfer to a serving plate, drizzle with any remaining sauce, and garnish with sliced scallion and sesame seeds. Serve over rice if desired.
Spice Tips
For deeper heat, use 2 fresh red chilis or add 1/4 teaspoon red pepper flakes to the sauce. For a gentler warmth, remove the chili seeds before cooking. A squeeze of fresh lime juice at the table brightens everything — keep the wedges handy.
Pressing tofu is the secret to crispiness — do not skip it. Extra-firm tofu is forgiving and holds its shape beautifully. This sauce is bold enough to stand up to tofu's mild flavor without overwhelming it.