Recipes We Love: Panfried Tofu With Lime | Seventh Generation
Skip to Content
  • Pin It

Recipes We Love: Panfried Tofu With Lime

Author: LisaFerber

This summer, I found myself adding lime to most of my meals and drinks. Sweet and refreshing, limes are an easy way to give a tangy kick to a favorite dish. Lime juice works with everything from chicken to  summer cocktails to salads, and, as I've just discovered, grilled tofu.

While we don't recommend you do this in one sitting, a cup of lime juice provides 121% of the recommended daily allowance of Vitamin C. In the 18th century, after Scottish surgeon James Lind proved that Vitamin C could ward off scurvy, limes were heaped into the holds of navy, merchant, and pirate vessels alike. Today, we can just enjoy the tart green tropical fruit for its delicious taste.

Here's a recipe for pan fried tofu with lime.

Ingredients for 2-3 servings:
1 14-oz block of tofu, extra firm
3 tbs Sugar
3 tbs soy sauce or tamari
1 3/4 tbs fresh lime juice
Slivered zest from 1/2 lime
1/2 tsp chili flakes
1 clove of garlic, pressed
1/4 tsp salt
Diced mint leaves or cilantro (optional)

Slice the tofu into equal slabs, then cut each slab into rectangles or triangles.
Whisk remaining ingredients except mint/cilantro in a bowl and let sit.
Heat oil in a skillet, and when hot, add tofu. Fry until it is as hard as you like it -- the longer you fry it, the more water will come out.
Remove from heat and top with lime sauce.
Sprinkle with mint or cilantro and serve.
Clean up with Seventh Generation's awesome dish liquid.

What's your favorite way to use lime?

photo: Florian Maul


chrisxpinko picture
Here is someone sharing a recipe that is more healthful than the vast majority of meals Americans eat and all the person gets is bashed. Most commercially available tofu is not GMO. It's organic. You would have to go out of your way to find non-organic tofu. As for this question - "Why would anyone writing for this website promote soy?" - I suspect the answer is because the author likes it. Such a disproportionate reaction. No one said anything about soy as a crop one way or another. No one is repeating any hype. I see no claims made about tofu or soy in it. It's a recipe. The focus here is lime. Do you have a problem with lime? If you do, this would be the place for that.
Colleen picture
Farmland devoted to soy production can, in some instances, be better used for other purposes. We need trees as much as we need food crops - think of the entire planet, please!
arroyowash picture
Why would anyone writing for this website promote soy? While soybeans are relatively high in protein compared to other legumes, they are a poor source of protein because other proteins found in soybeans act as potent enzyme inhibitors. These block the action of trypsin and other enzymes needed for protein digestion. Trypsin inhibitors are large, tightly folded proteins that are not completely deactivated during ordinary cooking and can reduce protein digestion. Therefore, soy consumption may lead to chronic deficiencies in amino acid uptake. It is well documented that isoflavones in soy products can depress thyroid function, causing goiter (enlarged thyroid gland) and autoimmune thyroid disease. Thyroid alterations are among the most frequently encountered autoimmune conditions in children. Researchers at Cornell University Medical College showed that the "frequency of feedings with soy-based milk formulas in early life was significantly higher in children with autoimmune thyroid disease." Soybeans also contain hemagglutinin, a clot-promoting substance that causes red blood cells to clump together. Although tofu is marketed as a sexy environmental food, it’s invention was anti sex. Lord Liu-An of Hua-nan China, was a ruler and inventor committed to adding a low-cost protein to the vegetarian monastic diet. Many vegetarian women who consume a large amount of soy today are mystified as to why their monthly cycles stopped. Add to that the sugar/aluminum/GMO issues with soy. Measure the sugar in a glass of soy milk and it will weigh in at anywhere from a teaspoon to more than a tablespoon. Processing of soy leaves aluminum in the final product. And most of the soy grown in the USA is genetically modified - to recommend firm tofu is to recommend that people eat a pesticide that will remain in their gut. "Studies showing the dark side of soy date back 100 years," says clinical nutritionist Kaayla Daniel, author of The Whole Soy Story (New Trends, 2005). The 1999 FDA-approved health claim pleased big business, despite massive evidence showing risks associated with soy, and against the protest of the FDA's own top scientists. Please, let's not just repeat industry hype. It does a disservice to those who look to Seventh Generation for healthy products and advice.
hi picture
thanks! please if you can vote for sustainability with your wallet by buying organic food if you can if you choose to eat soy, please can you avoid soy unless its GMO free (preferably organic) - glyphosate does not create sustainable farming.