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?