Ginger Lime Tofu

This Ginger Lime Tofu is the perfect easy dinner! It is made in 30 minutes, in one skillet AND it packs in so much flavor (and protein)! Made with ingredients you probably already have on hand, and best when served over rice with your favorite veggie.

Step One: Make the Tofu

One of the most important parts of this recipe is getting the tofu nice and crispy.

There are a couple keys steps to getting perfectly crispy tofu:

1. I like to use super firm tofu for this recipe. It is super dense (so it doesn’t need to be pressed) and one block has 70 grams of protein!
2. Once you add the tofu to the pan, crumble it into a mince. I like to do this with a potato masher, but a wooden spoon works too.
3. Letting the tofu sit undisturbed in the skillet is KEY! This will allow it to crisp up nicely. So, have some patience.

Heat some oil in a skillet over medium heat. Add diced onion and cook for 1 minute. Add the tofu and crumble. Spread in an even layer and allow to cook, undisturbed, for 5 minutes.

Step Two: Make the Sauce

While the tofu is cooking, let’s make the sauce. Here is what you need:

• low sodium soy sauce – or use tamari for GF
• fresh ginger
• garlic
• brown sugar
• sriracha – for some spice

Add everything to a bowl and whisk until the sugar is dissolved.

Step Three: Finish & Serve

Now, let’s get back to the tofu. Like I mentioned, you need to be patient while the tofu is cooking. Letting it sit undisturbed gives it a nice char. So, give it a toss, spread in an even layer and allow to cook for another 3 minutes.

Pour in the sauce, toss, spread in an even layer and allow to cook, undisturbed, for 3 minutes. Toss again and cook until it is crisped to your liking. Add some diced green onions & lime juice (to taste) and toss one last time.

And now, it is time to serve. You can serve this so many ways. It is a great lettuce wrap filling. It is also tasty over rice with your favorite veggie. You could also add this to a Cold Peanut Salad!

No matter how you serve it, this tofu is delicious and easy!

Tips & Tricks

I like to use super firm tofu for this recipe. It is super dense so it doesn’t need to be pressed. If you use extra firm or firm tofu instead, be sure to drain and press it thoroughly. If there is excess liquid in the pan it will take a lot longer for the tofu to crisp up.

The crisping process does take some patience. Letting the tofu sit undisturbed will help it happen faster. Just be sure to keep an eye on the heat so that it doesn’t burn.