Chili-lime Glazed Tofu

This is my version of the chili-lime tofu from We Heart Food. Theirs called for quinoa and collards, but in the interest of getting dinner on the table before 9, we went with steamed carrots and broccoli instead.

The mascot’s first reaction was “Mmm…limey”, which could’ve been taken either way. It must’ve been good, though, because after polishing off his own, he reached across the table with his chopsticks and stole some of mine.

Chili-lime Glazed Tofu
½ package extra-firm tofu, drained
1 ½ tbsp brown sugar
1 ½ tbsp soy sauce
zest from 1/2 lime
1 tbsp fresh lime juice
1 clove garlic, minced
pinch red chili flakes
Cut tofu into ¼” slices, then cut into triangles. Pat dry with paper towel and set aside.
In a small bowl, combine sugar, soy sauce, lime zest and juice, garlic and chili flakes.
In a non-stick pan over med-high heat, sear tofu slices until lightly browned, turning once. (About 4-5 mins on each side.)
Remove pan from heat, add soy mixture and toss until tofu is completely coated. The pan should be hot enough to reduce sauce to a glaze consistency. Return to heat if needed, but watch for burning. Serve hot.

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