Chili Lime Tofu with Stir-Fried Veggies – Bright, Zesty, and Weeknight Easy
This Chili Lime Tofu with Stir-Fried Veggies is bold, fresh, and quick enough for a busy weeknight. Crispy-edged tofu gets coated in a tangy, spicy glaze, then tossed with colorful vegetables that stay tender-crisp. The flavors pop thanks to lime juice, chili, and a hint of sweetness.
It’s the kind of meal that feels light but still satisfying. Serve it with rice or noodles, and you’ve got a complete dinner that’s as good as takeout, only fresher.
Chili Lime Tofu with Stir-Fried Veggies - Bright, Zesty, and Weeknight Easy
Ingredients
- Extra-firm tofu (14–16 oz block), pressed
- Neutral oil (avocado, canola, or grapeseed)
- Cornstarch (for crisping tofu)
- Garlic (3–4 cloves), minced
- Fresh ginger (1-inch piece), minced
- Red chili (Fresno, red jalapeño, or Thai chili), thinly sliced, or use red pepper flakes
- Bell pepper (1 red and/or yellow), sliced
- Broccoli (about 2 cups florets) or broccolini
- Carrot (1 large), thinly sliced on a bias or julienned
- Snow peas or snap peas (1 cup)
- Green onions (3), sliced
- Limes (2), for juice and zest
- Soy sauce or tamari (low-sodium)
- Maple syrup or brown sugar
- Rice vinegar
- Sesame oil
- Optional garnishes: cilantro, sesame seeds, crushed peanuts
- To serve: steamed rice or rice noodles
Instructions
- Press the tofu: Drain the tofu and wrap it in a clean towel. Place a light weight on top and press for 15–20 minutes. This helps it crisp and soak up flavor.
- Prep the sauce: In a small bowl, whisk 2 tablespoons soy sauce, 2 tablespoons lime juice, 1 tablespoon maple syrup, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, and the zest of 1 lime. Taste and adjust for sweetness, saltiness, and tang.
- Cube and coat the tofu: Cut tofu into 3/4-inch cubes. Toss gently with 1–2 tablespoons cornstarch and a pinch of salt until lightly coated.
- Sear the tofu: Heat 1–2 tablespoons neutral oil in a large skillet or wok over medium-high heat. Add tofu in a single layer and cook 2–3 minutes per side until golden and crisp. Transfer to a plate.
- Aromatics in: Add a little more oil if needed. Stir-fry minced garlic, ginger, and sliced chili for 30 seconds until fragrant. Don’t let them burn.
- Cook the hardy veggies: Add broccoli and carrots with a pinch of salt. Stir-fry 2–3 minutes until the edges brighten and begin to soften.
- Add the quicker-cooking veggies: Toss in bell pepper and snow peas. Stir-fry another 2 minutes so everything stays crisp-tender.
- Combine and sauce: Return tofu to the pan. Pour in the sauce and toss over medium-high heat for 1–2 minutes until it lightly thickens and coats the tofu and veggies.
- Finish and taste: Add sliced green onions and an extra squeeze of lime if you like. Adjust with a splash more soy for salt or a drizzle of maple for balance.
- Serve: Spoon over steamed rice or toss with rice noodles. Garnish with cilantro, sesame seeds, or crushed peanuts for crunch.
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Get Your Program TodayWhy This Recipe Works
This recipe leans on strong flavors and smart technique. The tofu is pressed and lightly coated before cooking, so it gets a golden crust and doesn’t turn soggy.
A quick sauce—lime, chili, soy sauce, and maple—coats everything without muting the vegetables’ crunch. Stir-frying keeps the veggies bright and vibrant, and finishing with fresh lime zest lifts the whole dish. It’s balanced: salty, tangy, sweet, and a little heat.
Shopping List
- Extra-firm tofu (14–16 oz block), pressed
- Neutral oil (avocado, canola, or grapeseed)
- Cornstarch (for crisping tofu)
- Garlic (3–4 cloves), minced
- Fresh ginger (1-inch piece), minced
- Red chili (Fresno, red jalapeño, or Thai chili), thinly sliced, or use red pepper flakes
- Bell pepper (1 red and/or yellow), sliced
- Broccoli (about 2 cups florets) or broccolini
- Carrot (1 large), thinly sliced on a bias or julienned
- Snow peas or snap peas (1 cup)
- Green onions (3), sliced
- Limes (2), for juice and zest
- Soy sauce or tamari (low-sodium)
- Maple syrup or brown sugar
- Rice vinegar
- Sesame oil
- Optional garnishes: cilantro, sesame seeds, crushed peanuts
- To serve: steamed rice or rice noodles
Step-by-Step Instructions
- Press the tofu: Drain the tofu and wrap it in a clean towel.
Place a light weight on top and press for 15–20 minutes. This helps it crisp and soak up flavor.
- Prep the sauce: In a small bowl, whisk 2 tablespoons soy sauce, 2 tablespoons lime juice, 1 tablespoon maple syrup, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, and the zest of 1 lime. Taste and adjust for sweetness, saltiness, and tang.
- Cube and coat the tofu: Cut tofu into 3/4-inch cubes.
Toss gently with 1–2 tablespoons cornstarch and a pinch of salt until lightly coated.
- Sear the tofu: Heat 1–2 tablespoons neutral oil in a large skillet or wok over medium-high heat. Add tofu in a single layer and cook 2–3 minutes per side until golden and crisp. Transfer to a plate.
- Aromatics in: Add a little more oil if needed.
Stir-fry minced garlic, ginger, and sliced chili for 30 seconds until fragrant. Don’t let them burn.
- Cook the hardy veggies: Add broccoli and carrots with a pinch of salt. Stir-fry 2–3 minutes until the edges brighten and begin to soften.
- Add the quicker-cooking veggies: Toss in bell pepper and snow peas.
Stir-fry another 2 minutes so everything stays crisp-tender.
- Combine and sauce: Return tofu to the pan. Pour in the sauce and toss over medium-high heat for 1–2 minutes until it lightly thickens and coats the tofu and veggies.
- Finish and taste: Add sliced green onions and an extra squeeze of lime if you like. Adjust with a splash more soy for salt or a drizzle of maple for balance.
- Serve: Spoon over steamed rice or toss with rice noodles.
Garnish with cilantro, sesame seeds, or crushed peanuts for crunch.
How to Store
Store leftovers in an airtight container in the fridge for up to 4 days. Keep rice or noodles separate to prevent sogginess. Reheat in a skillet over medium heat with a splash of water or lime juice to loosen the sauce.
The tofu won’t be as crisp on day two, but the flavors deepen nicely. For longer storage, freeze just the tofu and sauce; the vegetables are best fresh.
Benefits of This Recipe
- Protein-packed and plant-based: Tofu brings complete protein and a satisfying bite without meat.
- Fast and flexible: From chopping board to plate in about 30 minutes, and easy to adapt to what you have.
- Balanced flavors: Chili heat, lime brightness, savory soy, and a hint of sweet keep every bite interesting.
- Weeknight friendly: Minimal prep, one pan, and simple ingredients you can find anywhere.
- Nutritious: A rainbow of vegetables adds fiber, vitamins, and texture.
Pitfalls to Watch Out For
- Skipping the press: If you don’t press the tofu, it may steam and turn soft instead of crisping.
- Overcrowding the pan: Too many pieces at once lowers the heat and makes everything soggy. Cook tofu in batches if needed.
- Burning aromatics: Garlic and ginger go from golden to bitter fast.
Keep them moving and add veggies quickly.
- Overcooking the veggies: Stir-fry just until tender-crisp. Limp vegetables lose color and crunch.
- Under-seasoning: Taste and adjust at the end. A squeeze of lime or splash of soy can bring it to life.
Alternatives
- Protein swaps: Try tempeh, seitan, or chickpeas.
For a non-vegetarian option, shrimp or chicken cubes work well.
- Veggie swaps: Use what’s on hand—zucchini, mushrooms, green beans, baby corn, or asparagus. Just stagger cooking times.
- Heat level: For mild, use red pepper flakes sparingly or a mild chili. For hot, add Thai chilies or a spoon of chili-garlic sauce.
- Sauce variations: Add a teaspoon of miso for depth, a splash of fish sauce (if not vegetarian), or a dollop of chili crisp for texture.
- Gluten-free: Use tamari or coconut aminos instead of regular soy sauce.
- No cornstarch: Use arrowroot or rice flour for coating.
- Oil-free approach: Pan-sear tofu in a good nonstick skillet and steam-sauté veggies with a splash of water or broth, then finish with sauce.
FAQ
Do I have to press the tofu?
Pressing is strongly recommended.
It removes excess moisture so the tofu browns better and absorbs more flavor.
Can I bake the tofu instead of pan-frying?
Yes. Toss cubed tofu with 1 tablespoon oil, 1–2 tablespoons cornstarch, and a pinch of salt. Bake at 425°F (220°C) for 20–25 minutes, flipping once, until crisp, then add to the stir-fry with the sauce.
What if I don’t have fresh chili?
Use 1/2 to 1 teaspoon red pepper flakes or a teaspoon of your favorite chili-garlic sauce.
Adjust to your heat preference.
How do I keep the vegetables crisp?
Cut them evenly, cook over high heat, and add them in stages. Stop cooking as soon as they turn bright and slightly tender.
What’s the best pan for this?
A wok is ideal for high heat and quick searing, but a large stainless steel or cast-iron skillet works. Give the pan time to preheat so ingredients don’t stick.
Can I make the sauce ahead?
Absolutely.
Mix the sauce up to 3 days in advance and store it in the fridge. Give it a quick stir before using.
How can I scale this for meal prep?
Double the recipe and store tofu, veggies, and rice separately. Reheat portions in a skillet so they stay lively, then sauce to finish.
Wrapping Up
Chili Lime Tofu with Stir-Fried Veggies is a bright, simple dinner that delivers big flavor with little effort.
Crisp tofu, colorful vegetables, and a punchy sauce make it feel fresh every time. Keep the technique the same and swap in whatever is in your crisper. With a bowl of rice and a squeeze of lime, you’re set for a fast, satisfying meal any night of the week.
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