Tofu Stir-Fry with Chilli and Lime

 

STICKY CHILI LIME TOFU WITH COCONUT RICE | PLANTIFULLY BASED

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STICKY CHILI LIME TOFU WITH COCONUT RICE | PLANTIFULLY BASED

Video taken from the channel: Plantifully Based


 

Sweet Chilli Tofu!

Video taken from the channel: Annie’s Vegan Journey


 

Thai Chilli Basil Tofu | How to Make Pad Krapow Tofu | Tofu Stirfry | Quick & Easy Vegan Recipe

Video taken from the channel: Simply Roasted


 

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Video taken from the channel: Pailin’s Kitchen


 

Lime-Curry Tofu Stir-Fry (Chinese Vegetarian Recipe)

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crispy sweet & sour tofu | hot for food

Video taken from the channel: hot for food


 

Sweet Chili Lime Tofu

Video taken from the channel: Vegan Cooking with Love


INGREDIENTS 340 g Firm Tofu 3⅓ cup Cooked Brown Rice 1 medium Capsicum 2 cup Broccoli Florets 1 medium Zucchini ½ cup Spring Onions ½ whole Red Chilli ¼ cup Tamari Sauce 2 wedge Lime 1 serve Extra Virgin Olive Oil. 1/2 block extra firm tofu 1/4 large red bell pepper cut into strips 1/4 onion cut into strips Mushrooms (if desired) Shredded vegan cheese (I used daiya mozerella style) 1/2 cup vegan italian dressing 1/2 tsp garlic powder (or more to taste) 1 tsp chili powder (or more to taste) 1 tsp ground cayenne pepper (or more to taste) 1/2 tsp salt (or more to taste) 1 lime cut into halves. Prepare the sweet chili lime sauce by whisking all of the ingredients together until the sugar and salt is dissolved.

Drain tofu and cut it into small triangles. Brown tofu in a. Ingredients 1 tablespoon Oil 5 6 cloves Garlic chopped finely 1 inch Ginger piece of, julienned 2 Green Chilies slit lengthwise 1 Onion cut into squares 200 g. Stir the ginger and curry paste into the hot oil for a few seconds until the curry paste is fragrant and the ginger begins to turn golden. Add the zucchini.

Add broccoli and peppers and stir fry until tender-crisp, about 3-5 minutes. Add lime juice mixture and mix to coat. Continue to stir fry for about a minute, or until sauce thickens up and coats veggies. Add tofu and basil and mix completely.

Ingredients 2 (14-ounce) packages extra-firm tofu do not use firm, silken or anything other than extra-firm 1 tablespoon canola oil or grapeseed oil* 3 tablespoons low-sodium soy sauce divided, plus additional to taste 3 large garlic cloves minced (about 1 heaping tablespoon) 1 small bunch. Place the block of tofu onto a plate and place another plate on top. Set a 3 to 5 pound weight on top (a container filled with water works well). Press the tofu for 20 to 30 minutes, then drain off and discard the accumulated liquid. Slice the tofu lengthwise.

Add tofu and let cook until golden on all sides, turning occasionally, 7 to 8 minutes. Season with salt and pepper, and remove from skillet and set aside. Heat remaining 1 tablespoon oil and add in.

If we were to play a little word association, I suspect that the mention of the word “tofu” would not lead you to blurt out “SASSY!”—until you taste this Honey Lime Tofu Stir Fry. This zippy tofu stir fry is a cacophony of color and flavor that bursts from the bowl and makes the descriptors commonly associated with tofu—“boring,” “mushy,” “hippies only”—seem as.

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Add the tofu and stir-fry for about 2 minutes.

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Add the broth, tofu, and fungus; stir-fry until the tofu is hot, about 1 minute.

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Add the tofu and sauté over moderate heat until lightly golden.

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Add the tofu, cayenne pepper, and black pepper to the pot with the broccoli.

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Add the soy sauce mixture and browned tofu to the broccoli and stir gently to coat.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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36 comments

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  • Hi Pailin, my name is Harry. I am from Australia. Me and my wife love your recipes. We are just wondering how to make the vegetarian stir fry with chilli and basil sauce. We love it through and through and order it all the time from our Thai restaurant called chong-co. Will you be available to share the recipe for us? Thanks a million in advance.
    Harry

  • We fry banana fritters and other food using rice flour too.It will make it sooo crispy and have so much crunch.Better than wheat flour,corn starch or potato starch. Yummy

  • Hi Pai! I made this last night with some vegetables and mushrooms and I also added green chillis and I gotta tell you, my boyfriend LOVES it!! This is one of the easiest dish with soo much flavor! Thank you for showing us these recipes,I wish you good luck in life and never stop amaze us with delicious recipes! Love from Bali, Indonesia.

  • I thought you might love the sauce I made to use as a dip because I didn’t have the right ingredients it’s amazing. It’s only two ingredients Sirracha and Pure Maple Syrup make it as spicy as you like with the amount of syrup. It wold be great on something like this.

  • I just cooked this in hope’s of preparing lunch for tomorrow and I’m afraid it’s not going to make it till tomorrow I’m almost done with half of the tofu yum ��

  • I don’t like tofu, I’m bad at making Asian food but holy crispy tofu veggieman! Sooooo goood! Way better than take out and surprisingly easy! Thanks Lauren!

  • Hi Pailin, my name is Harry. I am from Australia. Me and my wife love your recipes. We are just wondering how to make the vegetarian stir fry with chilli and basil sauce. We love it through and through and order it all the time from our Thai restaurant called chong-co. Will you be available to share the recipe for us? Thanks a million in advance.
    Harry

  • I am definitely going to try this recipe next week.. im not a vegan but there are quite a few vegan dishes that I do love and this one looks like I might be adding it to my list! ty!

  • Just made this the other day and omggggggg was so yummyyyyyy!!!! This sauce went with my pepper stir fry so very versatile! Thank you for sharing!!!!!

  • Did you actually boil the rice in a cast iron skillet? Could you do a vid about that? I’m intrigued, because I have always heard not to do it, because the water will turn black from the seasoning on the pan. Please share your experience with this.
    Also, when you ate the food off your chest with those chop sticks and then laughed, that was the best thing that’s ever happened in a cooking vid! LOL
    BTW, I purchased your cookbook several weeks ago, and I love it!

  • Double frying them helps get them extra crispy. I take mine out let it sit while I make my sauces or what ever let it cool down a bit then toss back in the oil and it’s super crispy

  • Made this recipe tonight and it was absolutely delicious! I used a cup of regular flour and about 1.5 cups sparkling water! I also threw in a little bit of extra chili flakes into the batter to give it more of a kick.
    The crunch was perfect. Cooked it on a bed of rice and sautéed red, yellow bell peppers and carrots. 5 STAR SAUCE

  • I followed this recipe but also followed another recipe to make the tofu look a lot like chicken in tear and shape its great thanks.

  • This recipe is awesome! Easy-to-make, and super delicious. My whole family loved it, even my picky teen. I used two different kinds of tofu for texture, sautéed/browned them first, then added back in at end as per instructions. Thank you!

  • Love the sauce recipe. I was too lazy to do the batter and frying portion of the recipe so I did my usual tofu prep of soy sauce on cubed pressed tofu then tossed in cornstarch or arrowroot then sprayed with oil and then tossed in my air fryer. I added your abuse recipe…yumm…perfect! Thanks

  • Lauren… I just want to thank you and your team for putting out such awesome content and most importantly… GREAT VEGAN RECIPES!!! I made this Tofu dish last night for my family and every tine LOVED IT, my kids even asked for SECONDS!!!!

  • Oh wowwww when u open your mouth and start talking i know then that I understand you so I subscribe immediately thank you for sharing your recipe no accent nice

  • Oh wowwww when u open your mouth and start talking i know then that I understand you so I subscribe immediately thank you for sharing your recipe no accent nice

  • I followed this recipe but also followed another recipe to make the tofu look a lot like chicken in tear and shape its great thanks.

  • HOLY SHITTTT. After watching this I was craving it for days so I finally made it and I inhaled my entire bowl. The tofu was perfectly crispy and the sauce is to die for. I’ll never be ordering Chinese takeout again!! I love the vegan version more!!

  • I just made this yesterday and it was delicious! I always assume that sweet and sour sauce needs ketchup, but this sauce was great. I didn’t have pineapple so I substituted it with mango instead. It still tastes pretty good. Also, where do you buy the Thai Sriracha sauce? I live in Ontario and can’t seem to find them. What brand do you use? Thanks for the recipe! อร่อยมากค่ะ

  • Can I take 3 bowls stacked in each other or would that be too fancy?? Need response soon, because my food is getting cold!.. ������

  • Tried it! It’s ace ad even my husband (who is not vegan) really enjoyed it. We added some veggies (and chopped peanuts nom nom) to it though.:)

  • Wish I had found you sooner!!! Your recipes looks sooo amazing! If there’s such a thing as a previous life, I think I was Asian! I LOVEEEE garlic and different spices lol (I am part Native American tho lol)! Thank you for your videos!

  • This recipe is awesome! Easy-to-make, and super delicious. My whole family loved it, even my picky teen. I used two different kinds of tofu for texture, sautéed/browned them first, then added back in at end as per instructions. Thank you!

  • Wish I had found you sooner!!! Your recipes looks sooo amazing! If there’s such a thing as a previous life, I think I was Asian! I LOVEEEE garlic and different spices lol (I am part Native American tho lol)! Thank you for your videos!

  • Lovely video with lovely SMILE. Try putting the Tofu first, right after heating the oil. I chop my tofu much smaller, so it gets cooked a lot faster and comes out crunchy. This coats the hot tofu and naturally let it REPEL MOISTURE, keeping it crunch outside and chewy inside. I sometimes take the trouble to deep fry the tofu SIMULTANEOUSLY while stir frying veggies and transfer the finished tofu, just before adding sauce, or even after the sauce. This takes RIDICULOUS skill level of TIMING, but you won’t believe the RESULT. Tofu is some of the hardest to fry or deep fry right, but when done properly…

  • Thank you, thank you!! I made this tonight and it was amazing. Substituted mushroom “oyster” sauce for the real thing so it could be completely vegan. This recipe will now be one of my staples.

  • The ingredients for this are a little too complicated. I don’t have rice vinegar or flour in my everyday pantry. Nor do I carry agave nectar or maple syrup

  • Tried it! It’s ace ad even my husband (who is not vegan) really enjoyed it. We added some veggies (and chopped peanuts nom nom) to it though.:)

  • Thanks for that sauce blend. While some supermarkets in the US might label those types of cucumbers as Japanese, they really look quite different from how people would picture them. They mostly taste the same but their surface isn’t smooth and they’re way less girthy.

  • I went Trader Joe’s today and saw sriracha tofu. Do you have any recipe ideas for that? I’m not a big tofu fan… but maybe I should try frozen tofu!

  • Hi! Pailin, I really love tofu. I used to when I cook chop suey. I found your delicious recipe of sweet and sour tofu but I gave up watching because you do not have printed ingredients and instructions printed in your channel like other bloggers do. Keep on cooking and enjoy!

  • Lauren… I just want to thank you and your team for putting out such awesome content and most importantly… GREAT VEGAN RECIPES!!! I made this Tofu dish last night for my family and every tine LOVED IT, my kids even asked for SECONDS!!!!

  • First like and view while watching your video, looks very tasty and delicious
    Please pin my comment ��������������������������������������������