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Chili and Lime Tofu.

The other night, my boyfriend and I wanted a quick supper. He insisted on tofu, and being the interfering chef that I am, I coerced him into making this. Who knows what he would do without me. Probably make something better! Either way, we came up with this and were thrilled. With tangy lime, salty soy, and incredible, refreshing heat from the chilies, it's perfect for summer suppers.



Ingredients
150 gr. firm tofu, julienned/matchsticked into 2-inch long strips
2 long red chilies
juice of half a lime
2 tbsp. light soy sauce
3 tbsp. vegetable oil, for frying
some leaves of mint, purple basil, parsley, cilantro or whatever

Heat your oil over medium-high in a heavy bottomed wok. When it feels hot to your hand, toss in your tofu and immediately shake the pan to prevent sticking. It's best not to use a spatula here as the tofu is very delicate at this size. Tossing with the pan should do. Once the tofu is very golden, about 3-4 minutes, drain over some paper towel. Serve tossed with the rest of the ingredients and enjoy.
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