Sautéed Lime Tofu

Ingredient Notes

• Super or Extra-firm tofu: It holds its shape best in the pan. Press it first so it gets crispy and absorbs the sauce.
• Lime juice: Fresh lime juice gives the best flavor. One lime is about 2 Tablespoons of juice.
• Soy sauce: Use tamari or coconut aminos to make it gluten-free.
• Brown sugar: It balances the tart lime and salty soy sauce. Maple syrup works too.
• Yellow onion: It softens and sweetens as it cooks in the sauce.
• Oil: Any neutral cooking oil works.

You’ll find the full amounts in the recipe card below.

Recipe Variations

• Sesame oil: Use it instead of the neutral oil for a nuttier flavor.
• Garlic: Add fresh or jarred minced garlic. Garlic powder works in a pinch.
• Ginger: Add minced ginger for even more depth.
• Chili lime tofu: Add chilies, red pepper flakes, chili paste, or sriracha-style sauce for a spicy kick.
• Cilantro lime tofu: Stir in chopped cilantro right before serving.
• Coconut lime: Craving something creamier? Try my spicy tofu with coconut lime sauce.
• Garnish: Top with sesame seeds, green onion, or cilantro.

How to Make Lime Tofu

Step 3: Simmer: Stir in the onion and cook until translucent, about 3 minutes. Pour in the lime and soy sauce mixture and simmer until the tofu absorbs it and most of the liquid has cooked off.

How Long to Marinate Tofu

You don’t have to marinate this lime tofu, since it soaks up the sauce as it simmers. For even more flavor, though, marinate it first. Stir the brown sugar into the lime and soy sauce mixture and let the tofu sit in it for 1 to 4 hours (at least 30 minutes, and up to 24 hours in the fridge). Then pat the tofu dry, pan-fry it until crispy, and pour the marinade back into the pan to simmer.

Common Problems To Avoid

• Soggy tofu: Press it well first. For extra crispy edges, toss it in a light coating of cornstarch before frying.
• Thin sauce: Stir a little cornstarch into cold water and add it to the pan, then simmer until the sauce thickens into a glaze.
• Sugar burning: Keep the heat at medium and flip the tofu every few minutes. You can also add the sugar to the sauce instead and fry the tofu plain.
• Even more flavor: Marinate it before cooking, or add garlic and ginger to the sauce.

FAQs

Serving Suggestions

• Green beans: Lime tofu is so good with green beans. Steam, roast, or sauté them while the tofu cooks.
• Grains: Serve it over white, brown, or jasmine rice, rice noodles, garlic sesame soba noodles, or quinoa. Here’s how to cook brown rice and my guide to quinoa.
• Salads: Pair it with a spicy cucumber salad, easy edamame salad, or soba noodle salad.
• Simple sides: Spring rolls or tofu vegetable crispy wontons.
• More vegetables: Broccoli, bok choy, cauliflower, or zucchini, roasted or steamed.

Storage Instructions

Store leftover lime tofu in an airtight container in the fridge for up to 4 days. You can freeze it for up to 3 months, but the tofu will be chewier after thawing. Reheat it in a skillet over medium heat, or in the microwave in 30-second bursts. These are the labels I use to keep track.