I was hoping to get all our meals cooked for the week today, and bake some cookies to use up the vegan shortening in my fridge. But then I sliced my thumb this morning while chopping onions and didn't have any bandaids. After the sliced thumb I decided to just stick to the essentials, cooking for the week. Not baking gave me time to watch Grey's Anatomy and read, so it all worked out in the end!
I didn't make this tofu today but it was one of the delicious things I've made recently. It's kind of similar to Matthew's Delicious Tofu (one of my favourite tofu recipes) but a little different as it has lime juice and mint. Basically pan fried tofu with a sweet-sour-spicy-salty-sticky sauce. I imagine it would be good with tempeh too, if you're not scared of it like I am.
If this sounds good, you might also like:
Tofu and Broccolini in Peanut Sauce
Broccoli Cashew Teriyaki Tofu Stir Fry
Sweet and Spicy Cashew Tofu
Lemon Miso Tofu and Eggplant
Sweet Chili Lime Tofu
Adapted from Vegan Yum Yum
Serves 4 (with vegetables and a grain)
1 package of extra firm tofu
3 tbsp sugar
3 tbsp reduced sodium soy sauce
1 3/4 tbsp fresh lime juice
1/2 zest of a lime
1/2 tsp red chili flakes
1/4 tsp salt
4 mint leaves, chiffonade
Prepare the sauce by whisking together all ingredients except the tofu.
Drain the tofu and cut it into small triangles. Heat a dry frying pan over medium heat. Spread the tofu out into a single layer, and cook for about 5 minutes. Flip and cook for another 5 minutes.
Turn the heat up to medium-high. Add the prepared sauce and stir to coat the tofu. The sauce should be bubbling. Turn off the heat, and serve.