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Friday, July 13, 2012

Recipe Swap: Chili Lime Tofu

Our recipe swap this time was vegetarian based. I love vegetarian meals and usually prepare one for dinner at least once a week. However, I have never prepared tofu before because 1) I knew my husband would never eat it, and 2) I honestly didn't know if I actually liked tofu because I have had both good and bad experiences with it. When I received this recipe from Hezzi D's Books and Cooks I considered emailing the coordinator back and asking for a different recipe as soon as I saw the word "tofu" in the title. But, I read through the recipe and thought it actually sounded pretty good. I decided to prepare it for my lunch throughout the week and I am glad that I did. This meal was surprisingly good and something I will most likely make again. I was definitely pleasantly surprised! If you have never tried tofu before, then I suggest starting out with this recipe. It is fairly quick, healthy, and definitely does not lack flavor as some tofu dishes do.

Chili Lime Tofu
Source: Hezzi D's Books and Cooks, who adapted it from Food for Thought

1 c. jasmine rice (I used white rice)
1 1/2 c. water
1/2 t. salt
1 lime - you will use the zest & the juice
1 t. nutmeg
1 T. sugar
3 T. soy sauce
1/2 t. cayenne pepper
1 t. garlic chili pepper sauce
2 cloves garlic, minced
1 package extra-firm tofu, pressed and drained
2 c. fresh spinach

1 T. sesame oil
2 garlic cloves, minced

1.  In a medium sized saucepan combine the rice, water, salt, zest of the lime, and nutmeg.  Cook according to the package directions.

2.  In a large glass liquid measuring cup combine the sugar, soy sauce, cayenne pepper, garlic chili pepper sauce, garlic cloves, and juice of the lime.  Mix well and set aside.

3.  Slice the tofu into 5 slices.  Cut each rectangle in half then each square into two triangles.  Spray a skillet with cooking spray and cook the tofu over medium to medium high heat for 10 minutes on each side or until it is golden brown. (The 2nd side only needed about 5 minutes.)

4.  Remove the skillet from heat and pour the chili lime sauce over top of the tofu.  The sauce will bubble up , reduce, and form a glaze.

5.  In a medium saute pan saute the spinach, sesame oil, and garlic.  Cook for 5 minutes or until the spinach is wilted but still green.

6.  Serve the rice topped with spinach with the tofu on top.
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  1. I'm glad you ended up liking it! I've also had good tofu and bad tofu but this is one we've been eating at least twice a month.

  2. Man, this is such a good recipe!

    Thanks for being part of the recipe swaps!