Sweet Chilli Lime Tofu with Greens Recipe

Looking for an easy Sweet Chilli Lime Tofu with Greens recipe? Learn how to make Sweet Chilli Lime Tofu with Greens using healthy ingredients.


Submitted by cali369

Makes 2 servings



Tofu in a sweet, salty, zesty sauce with greens

Recipe Ingredients for Sweet Chilli Lime Tofu with Greens

1 Block Tofu, extra firm, 14 oz
3 tbs Sugar
3 tbs Tamari
1 3/4 tbs Fresh Lime Juice
1 clove Garlic, pressed
2 cups Collard Greens,
1 tsp Lime Juice

Recipe Directions for Sweet Chilli Lime Tofu with Greens

  1. Prepare the sweet chili lime sauce by whisking all of the ingredients together until the sugar and salt is dissolved.

  2. Drain tofu and cut it into small triangles. I slice the block into 8 rectangles, then each rectangle in half to make two squares per rectangle. I cut each square diagonally to make four triangles per square. Tofu geometry is my favorite kind of math! You can cut the tofu however you please, but a thinner, smaller shape will work best for this method.

  3. Heat a well-seasoned cast iron or non-stick skillet over medium heat. A 10″ skillet will fit all the tofu, so if you?re using a smaller skillet, you?ll need to do this in batches. In order to properly ?dry fry? the tofu, you?ll need a pan the tofu won?t stick to even without any oil.

  4. Spread the tofu out in one layer in the pan. Using a spatula, press the tofu. The liquid will squeeze out and boil away, and the tofu will begin to turn golden. The more water that evaporates, the sturdier the tofu will be, so be gentle at first to prevent the tofu from breaking up. After several minutes, flip the tofu over and press the other side. After about 10 minutes of dry frying, you can turn off the heat and set the tofu aside for finishing later, or proceed to adding the sauce. (You might want to set the tofu aside before finishing in order to to prepare the collards, below.)

  5. To finish the tofu, bring the pan back up to temperature if it?s not already very hot. You want to heat the pan and the tofu over high heat, making sure the tofu is hot all the way through. Add the sauce and stir to coat the tofu. Turn off the heat. The sauce will bubble up, reduce, and form a glaze. If it isn?t bubbling up and forming a glaze, turn the heat back on high and cook until the glaze is.. well.. glaze-y.

  6. Stack the collard leaves on top of each other, 3-4 at a time, and roll. Slice the roll in 3/4 inch segments. Run your knife through the chopped collards to make smaller pieces, then add them to a wok with the water, lime juice and salt. Cover with any lid that will contain the collards and cook over high heat for 3-4 minutes until the collards are steamed and tender.

  7. For plating, arrange the collards atop of a bed of quinoa. Add tofu over the top, drizzling any leftover sauce over the dish. Garnish with lime slices and mint leaves. Serve.

Categories

Vegetables, Main Dish

Nutrition Facts
Serving Size 154.4g
Amount Per Serving
Calories
140
Calories from Fat
21
% Daily Value*
Total Fat
2.3g
4%
Saturated Fat
0.4g
2%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
1522mg
63%
Potassium
150mg
4%
Total Carbohydrates
25.5g
8%
Dietary Fiber
2.2g
9%
Sugars
19.9g
Protein
7.7g
Vitamin A 30% Vitamin C 31%
Calcium 15% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in saturated fat
  • No cholesterol
  • High in calcium
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • Very high in sodium
  • Very high in sugar
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