Sticky Chili Lime Tofu

• servings: 3 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1/4 cup low sodium soy sauce

3 tablespoons maple syrup

2 tablespoons lime juice

1 teaspoon mild chili powder

1 teaspoon chipotle chili powder

1 teaspoon ground cumin

2 tablespoons vegetable oil, (divided)

1 (16 ounce/454 gram) package super-firm tofu, (blotted dry and diced (about 1/2 inch)

1/2 cup sliced shallot (about 1 medium shallot)

3 garlic cloves, (thinly sliced)

Chopped fresh cilantro

Coconut lime rice, (or accompaniment of choice)

Directions

Stir the soy sauce, maple syrup, lime juice, chili powder, chipotle chili powder, and ground cumin together in a small bowl or container.

Coat the bottom of a large nonstick skillet with one tablespoon of the oil and place it over medium heat. Give the oil a minute to heat up, then add the tofu cubes in an even layer. Cook the tofu for about 10 minutes, flipping the pieces once or twice, until they're golden brown and crispy on most sides. Transfer the tofu to a plate.

Add the remaining tablespoon of oil to the skillet and raise the heat to medium-high. After giving it a minute to heat up, add the shallot and garlic. Sauté them for about 5 minutes, stirring frequently, until the shallots are very soft and the garlic cloves begin to brown.

Return the tofu to the skillet, then pour the sauce over the tofu. Stir to coat the tofu with the sauce. Bring the sauce to a boil, lower the heat a bit and let the mixture simmer for about 5 minutes, stirring once or twice, until the sauce has formed a sticky glaze on the tofu.

Sprinkle with chopped fresh cilantro and serve with coconut lime rice, or accompaniment of choice.

Nutrition

• Calories: 271 kcal
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.1 g
• Sodium: 890 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 2 g
• Total Sugars: 17 g
• Protein: 15 g