Sweet Chili Lime Tofu

At the moment this is my very favorite tofu recipe.  Since I still haven't cooked all that many dishes with tofu that is subject to change. However, even ordering tofu in restaurants hasn't changed my opinion. This sauce is sweet with just a touch of tang to it.  Plus it looks so pretty too. Nice and brown with a glaze...oh delicious!  I have to admit that my transition into eating a vegan diet has not been as easy as some people make it seem. I find it really, really hard to eat 100% vegan while on vacation.  While most restaurants certainly have vegetarian dishes (forget vegan, that's almost impossible) most of those dishes are bland and as expensive as ordering seafood or meat.  I find my best bet is to search out Asian and Oriental restaurants. Always something delicious there.

Anyhow, back to this dish.....I made basmati rice with this and another time I made quinoa.  Both are equally good.  Personally, I liked this better with rice.  Also some broccoli and corn mixed together.  Good combo.  Hope that if you are thinking of cooking up some tofu you try this.  I really, really think you will like it!!  I found the original recipe here.  The site also has a great step by step guide into making this...so it's really idiot proof.  Thank God!

Sweet Chili Lime Sauce
3 Tbs sugar
3 Tbs reduced sodium sauce
1 3/4 Tbs fresh lime juice
Zest of 1/2 lime
1/2 tsp red chili flakes
1 clove of fresh garlic, pressed, or 1/2 tsp garlic powder
1/4 tsp salt

Whisk all ingredients together until sugar and salt has dissolved.  Drain tofu and cut into small triangles.  Start by slicing the tofu into 8 rectangles, then cut each rectangle in two so you have two squares. Then cut square from corner to corner to then have two triangles. (See here for step by step instructions).

Heat a 10 in well seasoned cast iron skillet or non stick skillet over medium heat. I love my cast iron skillet for this. It works perfectly!  You should be able to fit all the tofu triangles in a skillet this size.  Heat about 5 minutes per side till nice and brown and a little crisp.  After about 10 minutes turn heat up slightly to medium high and add sauce.  This should bubble nicely.  Cook until it forms a glaze.  When a glaze forms turn off heat and pour into dish.  All the tofu should be completely covered in this glaze.  I enjoyed this over a bed of rice.