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Cilantro Chili Tofu with Lime

Once again, it’s been far too long since I’ve shared a recipe. I know you’ve all been thinking “WHAT ON EARTH IS DANIELLE COOKING TODAY?!? I MUST KNOW!!” But you can all breathe a sigh of relief, because I’m about to show you.

This recipe came out of a desire to make something really flavorful and delicious mixed with a desire for something really easy. Life has been busy, and I haven’t had time to spend hours cooking 😦 So I had tofu, broccoli, and the spice cabinet to work with. An easy Asian dish with few ingredients but tons of flavor was the perfect solution!

Ingredients
1 block of extra-firm tofu, drained and pressed
1/2 tbsp canola oil
1 tsp garlic powder
1/2 tsp paprika
1 tsp chili powder
1/4 tsp crushed red pepper flakes
salt & pepper
1 1/2 cups broccoli florets
2 tbsp gluten-free soy sauce
1 tbsp fresh cilantro, roughly chopped
1 tbsp crushed peanuts
1 lime

Instructions
Start by cutting your tofu into 4 equal triangles. Cut the block of tofu in half horizontally, to halve the thickness. Cut both of those slabs diagonally to get your triangles. Sprinkle garlic powder, paprika, chili powder, red pepper flakes, salt, and pepper over both sides of the tofu. As always, it’s very important that the tofu has been pressed of as much water as possible. Otherwise the tofu will be crumbly, soggy, and won’t get a nice crust.

cilantrochilitofu

Heat canola oil in a large skillet over medium heat. Once the oil has heated for a minute or two, gently place the tofu slabs in the pan. Cook the tofu for a few minutes on each side, or until both sides are golden brown and crispy. Once you’ve achieved desired crispiness, lower the heat to medium-low. Add 1 tbsp of soy sauce to the tofu, and flip each slab to make sure it’s well coated. Cook for 1 minute. Then add the broccoli and the second tbsp of soy sauce to the skillet and toss to coat, cooking for 2-3 minutes.  (longer if broccoli is fresh, shorter if broccoli was frozen and pre-thawed). Turn off the heat and mix about half of the fresh cilantro into the pan, then squeeze the juice of 1/4 of a lime over top, tossing to coat.
Scoop desired amount of tofu and broccoli onto your plate. Top with the remaining fresh cilantro, crushed peanuts, and lime wedge for squeezing fresh lime juice over the top.

This is such a phenomenal combo of flavors, I could eat it every day. The fresh cilantro and lime juice bring a great freshness to the dish, and it’s so easy! It’s got some nice spice from the chili and red pepper flakes too….love the flavors. Oh, and did I mention this is vegan? 🙂

cilantrochilitofu-3

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Tags: , , , , ,

Categories: Gluten-Free, Vegan, Vegetarian

Author:Danielle Kay Riendeau

Photographer & designer. Vegetarian & Gluten-Free Food Blogger at Pink Troll Kitchen.

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