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Spicy Chili-Lime Grilled Tofu

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Ingredients

  • 1 block of extra firm tofu, pressed and drained
  • 1/4 cup soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon chili paste
  • 1 teaspoon agave nectar
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper to taste
  • Sliced green onions and lime wedges for garnish

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Spicy Chili-Lime Grilled Tofu

Created by: Howcan Team

Ingredients

  • 1 block of extra firm tofu, pressed and drained
  • 1/4 cup soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon chili paste
  • 1 teaspoon agave nectar
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper to taste
  • Sliced green onions and lime wedges for garnish

Instructions

  • In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons lime juice, 2 tablespoons olive oil, 2 cloves minced garlic, 1 tablespoon chili paste, 1 teaspoon agave nectar, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper to make the marinade.
  • Cut the pressed and drained tofu into 1-inch thick slices and place them in a shallow dish. Season with salt and pepper.
  • Pour the marinade over the tofu, making sure each piece is well coated. Cover and refrigerate for at least 1 hour, turning the tofu halfway through to ensure even marination.
  • Preheat the grill to medium-high heat. Lightly oil the grill grate.
  • Remove the tofu from the marinade and grill for 5 minutes on each side, or until grill marks appear and the tofu is heated through.
  • Transfer the grilled tofu to a serving platter, garnish with sliced green onions and lime wedges, and serve hot. Enjoy!
Main Course
Asian

The history of Lemon Garlic Grilled Tofu marinated in a spicy chili-lime sauce is a fusion of flavors that originated in Southeast Asia. This dish combines the tangy zest of lemon and garlic with the heat of chili and the zing of lime, creating a tantalizing marinade for tofu. Renowned chefs in Thailand and Vietnam have perfected this recipe, infusing it with their culinary expertise and regional influences. Today, the best version of this dish can be found in authentic Southeast Asian restaurants, where the tofu is grilled to perfection, absorbing the vibrant flavors of the marinade. The key to this dish lies in achieving the right balance of citrus, spice, and savory notes, making it a must-try for tofu enthusiasts.

70 min

|

4 servings

|

220 calories

Instructions

  • In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons lime juice, 2 tablespoons olive oil, 2 cloves minced garlic, 1 tablespoon chili paste, 1 teaspoon agave nectar, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper to make the marinade.
  • Cut the pressed and drained tofu into 1-inch thick slices and place them in a shallow dish. Season with salt and pepper.
  • Pour the marinade over the tofu, making sure each piece is well coated. Cover and refrigerate for at least 1 hour, turning the tofu halfway through to ensure even marination.
  • Preheat the grill to medium-high heat. Lightly oil the grill grate.
  • Remove the tofu from the marinade and grill for 5 minutes on each side, or until grill marks appear and the tofu is heated through.
  • Transfer the grilled tofu to a serving platter, garnish with sliced green onions and lime wedges, and serve hot. Enjoy!
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