YumSugar member girlA is always happy to share her wonderful recipes. This time she makes sweet chili lime tofu in The Dairy-Free Diva Recipe Exchange cooking group.

This recipe is tofu-licious! Even though the recipe has a long list of ingredients and you’ll need 3 pans and a bowl, it was extremely easy and it was done in about 25 minutes. I recommend doubling the sauce. As it is, it makes a great glaze for the tofu, but I would have liked it a little more saucy. It made about 5 servings and as I was eating the final pieces of tofu, I was thinking that these would be great toothpicked (minus quinoa and kale) and served as a hot appetizer. Yum!

Get her recipe here.

Sweet Chili Lime Tofu

Sweet Chili Lime Tofu


  1. Quinoa:
  1. 3/4 C quinoa, rubbed/rinsed, drained
  1. Zest from one lime, divided in half and slice lime for garnish (use 1/2 the zest)
  1. 2 bruised cardamon pods (optional–I used a dash or two of dried cardamon)
  1. 1/4 tsp salt
  1. 1 tiny cinnamon stick (optional)
  1. 1-1/3 C water
  1. Sweet Chili Lime Sauce:
  1. 3 Tbs sugar
  1. 3 Tbs tamari
  1. 1-3/4 Tbs lime juice
  1. 1/2 zest of the lime
  1. 1/2 tsp red chili flakes (I didn’t have this, so I used 1/2 tsp of Ancho chili pepper)
  1. 1 clove garlic, minced
  1. 1/4 tsp salt
  1. 4 mint leaves, sliced thinly
  1. The Greens:
  1. 1 bunch collard greens, washed with middle veins removed (I used kale)
  1. 2-3 Tbs water
  1. 1 tsp lime juice
  1. 1 pinch salt
  1. The rest:
  1. 14-oz extra-firm tofu, drained and pressed
  1. Lime slices for a garnish (optional)
  1. Mint leaves for a garnish (optional)


Combine the quinoa, 1/2 the lime zest, cardamon, cinnamon stick, salt, and water in a saucepan. Bring to a boil, then cover and reduce heat to low. Cook for 20 minutes, then remove from heat and don’t remove the lid. Let steam for 10 minutes.

Sweet chili lime sauce: Whisk together the sugar, tamari, lime juice, lime zest, red chili flakes, garlic,  salt, and mint until the sugar and salt and dissolved. Set aside.

Tofu: Slice the tofu into 7-8 rectangles:

Then cut each rectangle in half to make two squares, and then each square into four triangles:

I sauteed the tofu in a dry skillet for about 10 minutes on each side. The recipe says to add it a “well-seasoned” skilled. What in the hell does that mean?! If anyone knows, please let me know. :) Add the chili lime sauce and stir to coat the tofu. Turn off the heat.  The sauce will bubble up, reduce, and form a glaze.

While this is happening, slice up the kale. In a wok (which I didn’t have, so I used a small skillet) add water, lime juice, and salt. Cover with a lid and steam  until tender.

To serve, layer plate with  a scoop of quinoa, kale, then tofu. Garnish with lime slices and mint. Enjoy!

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