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Take tofu to the next level with simple, delicious lime tofu — pan-fried until crispy & simmered in a sweet, savory, tangy sauce for a quick, easy-to-make meal! Plus, it’s ready in just 30 minutes!
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, General Tso’s tofu, or 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
Step 1: I you haven’t already, drain and press the tofu (for 30 minutes either with a tofu press or wrapped in a kitchen towel beneath a heavy cast-iron skillet or several books). Then, pat dry and slice into ½-inch strips (or cubes). Then, combine the soy sauce, lime juice, and pepper in a small bowl and set aside. Also, peel and slice the onion.
Step 2: Next, heat the oil in a large skillet/pan over medium heat. Add the tofu and brown sugar and mix until coated, then sauté for about 10 minutes, flipping every 2-3 minutes, until golden-brown all over.
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
While It’s not necessary, leaving the tofu marinated in soy sauce or the entire marinade for 1-4 hours (30 minutes minimum – up to 24 hours total) will allow the flavor to permeate the tofu for even better flavor.
Bake or air fry the tofu until crispy (at 400F/200C for 10-15 minutes in air fryer or 25-30 in oven, flipping halfway) before pan-frying it with the sauce. OR marinate it in the sauce, pat it dry, then air fry/bake it.
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, jasmine rice, or rice noodles/garlic sesame soba noodles. Quinoa (check out this guide to quinoa) works well, too.
- Salad: Like spicy cucumber salad, edamame salad, soba noodle salad, etc.
- Simple sides: Like crispy vegan spring rolls, crispy tofu veg 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.
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.
Lime Tofu
Ingredients
- Juice of 1 lime
- 2 tablespoons of soy sauce
- ¾ teasppon of pepper
- 2 tablespoons of oil
- 1 (16-ounce) package of extra firm tofu, drained, pressed, and cut into ½-inch strips
- 4 teaspoons of brown sugar
- ½ cup of sliced yellow onion
Instructions
- Combine the lime juice, soy sauce, and pepper in a small bowl and set aside.
- In a large pan over medium heat, heat the oil. Add the tofu and brown sugar and mix until coated. Cook for about 10 minutes, turning occasionally until tofu becomes golden brown.
- Stir in onion and cook until translucent, for about 3 minutes.
Notes
- 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.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
What happened to the green beans?
Adding some green beans to this dish would be great!
Such an amazing tofu dish!
Na