Sautéed Lime Tofu

Why You’ll Love Lime Tofu

If the only times you’ve tried tofu it’s seemed bland and lackluster, it’s time to elevate your tofu game with surprisingly simple but flavor-packed marinated/ sauteed tofu recipes like quick teriyaki tofu stir-fry, sticky sesame tofu, and this lime and soy tofu (made as a marinade or into thicker, glaze-like sauce).

This recipe uses a tofu marinade with soy sauce and lime juice (surprise, surprise), further balanced and enhanced with a touch of brown sugar or maple syrup, some lightly spicy black pepper, and onion. Serve with rice/noodles and veggies for a simple, protein-dense, satisfying, meat-free mid-week dinner.

You may also enjoy flavor-packed pan-fried garlic tofu, buttery lemon tofu and asparagus, General Tso’s tofu, or easy lemon basil tofu.

Ingredient Notes

Refer to the recipe card for the full list of ingredients and quantities.

Recipe Variations

• Sesame oil: Replace the neutral oil with sesame oil for a deep, toasty, nutty flavor.
• Garlic: I prefer fresh minced garlic, but garlic powder works in a pinch.
• Ginger: Add minced ginger for aromatic, zingy depth to the tofu marinade recipe.
• More spice: Pepper adds subtle spiciness. However, boost it with finely sliced chili, red pepper flakes, chili paste, or chili sauce (like sriracha) for chili lime tofu.
• To garnish: Sesame seeds and green onion or cilantro.

How to Make Soy Lime Tofu

Alternatively, add the sweetener to the sauce and pan-fry the tofu as-is or gently dusted with cornstarch for crispier edges.

Step 3: Stir in the onion and cook until translucent (about 3 minutes). Finally, add the lime soy sauce to the pan and simmer for a few minutes until the tofu has had a chance to soak up the marinade and the liquid has almost fully evaporated.

FAQs

Pro Recipe Tips

• Press the tofu: This is important for the best texture and crispiness and to allow it to soak up the lime soy tofu marinade better. Check out this guide to tofu pressing here.
• Use non-reactive kitchenware: Since the sauce uses acidic lime juice, use non-reactive stainless steel, ceramic, or enamel cookware. Avoid copper, cast iron, and aluminum.
• For crispier tofu: Gently toss the tofu in cornstarch before pan-frying it.
• For a thicker glaze: Add a tablespoon of cornstarch slurry to the sauce and simmer until thickened to create more of a glaze.
• For more flavor: Marinate the tofu in the sauce (sugar included) for 1-4 hours, pat dry, pan-fry until crisp, then add the sauce back to the pan (with or without cornstarch).

Serving Suggestion

• Grains: Enjoy lime and soy sauce tofu over fluffy white or brown rice how to cook brown rice), jasmine rice, or rice noodles/garlic sesame soba noodles. Quinoa (check out this guide to quinoa) works well, too.
• Salad: Like spicy cucumber salad, easy edamame salad, soba noodle salad, etc.
• Simple sides: Like crispy vegan spring rolls, tofu vegetable crispy wontons, etc.
• Veggies: Roasted or steamed broccoli, bok choy, cauliflower, zucchini, green beans, etc.

Storage Instructions

Store the cooled lime soy tofu in an airtight container in the refrigerator for up to 4 days. I used this container in the photo below along with these labels.

Alternatively, freeze it for up to 3 months, though the texture of tofu changes upon thawing.

Reheat it in a skillet, optionally with a splash of liquid or oil, over medium heat OR microwave in 30-second increments until heated through.