Tofu is great because it can so easily take on any flavour simply by marinading it. This chili lime tofu is one of my favourites and an easy go to for some protein. Great served with my Asian inspired peanut noodles or a stir-fry. Instead of cutting these into triangle ‘steaks’ you can cut them into rectangles – roughly the size of a jumbo hotdog – put them on skewers and grill them for a Chili Lime Tofu kabob.
Makes 6 pieces (Serves 2-3)
1 package extra-firm tofu
3 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp chili paste
1 tbsp agave
1 tsp ginger, minced
1 glove garlic, minced
1 lime (zest and juice)
1/4 cup peanut oil
1/4 cup canola oil
1. Whisk all the marinade ingredients together
2. Cut tofu diagonally then slice each diagonal chunk into 3 slices, for a total of six triangle steaks. (Or cut into long rectangles for kabobs)
3. Take a skewer and poke 4-5 places right through so the marinade can get into the tofu better. Make sure not to poke to close to the edges or the point of the triangle so that the pieces are still strong.
4. Layer the first two pieces into a rectangular container* and pour some of the marinade on top. Layer the tofu and marinade into the container. Make sure the tofu is completely covered.
5. Let rest for at least 1 hour up to overnight. Rotate the tofu slices at least once – changing the ones on the bottom to the top and the putting the top ones on the bottom.
6. Heat some of the marinade into a frying pan and fry the tofu until the edges crisp or grill the pieces brushing them with the marinade as they cook.