This Sticky Coconut Lime Pan-Fried Tofu is a complete flavour explosion. The tender nuggets are sticky, sweet, slightly tart & so satisfyingly delicious. It’s so hard not to eat them straight from the pan…..In fact I might well have the first time I made it! 😛
THIS RECIPE IS SPONSORED BY EAT SMART
I seriously never have any time. I always have like 50 million things to do and never get around to any of them. I swear it’s getting worse and it’s usually because I’ve had a sudden inspired recipe idea and have to drop everything to go test it! 😉
You would think that as I am a food blogger, deciding what to have for dinner would be easy, but that’s not the case. I have more than my fair share of evenings when the fridge is full but I just don’t know what to make. Kind of like those nights when you stare into your crammed wardrobe and despair because you have nothing to wear. Been there? …. I’m sure you have many times!
It’s often after 6pm when I suddenly realize I haven’t planned anything to eat. Thank goodness for super quick meals like my Easy Tomato Basil Soup and my Swiss Chard Soba Noodle Sir Fry and pre-packaged salad’s like Eat Smart’s Tropical Lime Salad Shake Ups as otherwise it would be all too easy to turn to junk.
Salad Shake Ups feature a unique lockable lid for easy mixing, a sturdy fork and a deep bowl, making them the perfect way to enjoy your superfoods on the go. Just open them up, drizzle on the dressing, sprinkle on the enclosed add-ons and you are good to go. Salad Shake Ups are available in 3 flavors. 2 out of the 3 Shake Ups contain either dairy, honey or egg. The Tropical Lime one however doesn’t. It is dairy, egg and honey free and it works perfectly with this Pan-Fried Tofu recipe.
The Tropical Lime Salad Shake Up contains a mix of greens including green cabbage, napa cabbage, shredded broccoli stalks, curly kale and Italian kale. It comes with sachets of lovely sprinkly bits including white sesame seeds, golden flax seeds, roasted red quinoa, crunchy noodles (which are egg free!), dried pineapple, dried mango, dried papaya and a tasty creamy coconut lime chili dressing.
It was the coconut lime chili dressing that gave me the inspiration to create this pan-fried tofu recipe one night, not so long ago, when I had got carried away on the computer for hours and missed dinner. By about 8pm I was ravenous. Who wants to cook something complicated or time consuming at that time? Not me, so I quickly whipped up some of this pan-fried tofu and served it nestled on top of an Eat Smart Tropical Lime Salad Shake Up. I enjoyed every single mouthful. The cool, crunchy greens with the sticky sweet, zesty tofu and the crunchy, chewy toppings were divine.
And the thing I love most about this recipe?
Spending about ten minutes in the kitchen then walking out with this gorgeous bowl of deliciousness!
And I love that Eat Smart uses clean ingredients and 90% of their products, including the Salad Shake Ups, are artificial colour, artificial flavour and preservative free. They also do not contain hydrogenated fat and high fructose corn syrup free. Eat Smart are working towards eliminating these ingredients in the remaining 10% of products and these changes will be carried out by the end of 2018. Easy-to-understand labels are used on everything and the allergens are stated in bold at the end of the ingredients list. This makes it a breeze to identify the vegan options and so easy to find and eat healthy, nutritious food even if time is at a premium.
This Sticky Coconut Lime Pan-Fried Tofu is so flexible. Serve it on top of a salad, with rice, noodles, stir-fry, power bowls, or just snack on it straight from the pan! It’s also great cold the next day so is great to pack up for work with a Salad Shake Up or other homemade salad for a satisfying and tasty packed lunch.
The trick to this wonderful tofu is to use previously frozen and defrosted tofu. When you buy your tofu just throw it in the freezer when you get home. In it’s packaging. No need to unwrap. Then defrost it for a few hours, or overnight and press it . It might sound like a lot of work but it makes all the difference. I don’t just do this with this pan-fried tofu recipe. I do it every time I make tofu. The ice crystals that form when it freezes break it down a bit and the texture changes completely, plus once you have done this and pressed it, it literally drinks up whatever you are cooking it in. In this case, lime juice and maple syrup. It is so worth doing!
Just look at that yummy sticky, limey tofu sizzling in the pan 👆
You know you want it…..😜
If you make this recipe, be sure to snap a photo for Instagram before you wolf it down. Hashtag it #AVIRTUALVEGAN. I’d love to see!
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Sticky Coconut Lime Pan-Fried Tofu
This Sticky Coconut Lime Pan-Fried Tofu is a complete flavour explosion. The tender nuggets are sticky, sweet, slightly tart & so satisfyingly delicious. It's so hard not to eat them straight from the pan.....In fact I might well have the first time I made it! 😛
- 340g | 12oz extra firm tofu , organic if possible, see recipe notes for my tip on how to make your tofu extra special!
- 1 tablespoon oil of choice , you can omit the oil if you prefer to cook oil-free but be sure to use a non-stick pan
- 1 tablespoon coconut flour
- 4 tablespoons maple syrup , real & natural maple syrup, not flavoured pancake syrup
- 1 lime , when buying choose the heaviest as this usually means it has more juice
Cut the tofu into bite sized pieces.
Zest the lime then juice it. Here is a really effective way to get the most juice possible from it.
Warm a sauté pan over a medium high heat with the oil.
Once hot, add the tofu and fry until starting to go nice and golden, moving it around frequently.
Once golden, add the coconut flour and stir to coat.
Then add 3 tablespoons of the maple syrup and the lime juice and zest.
Cook until sticky and caramelized, moving frequently. This will only take a few minutes.
When ready, remove from the heat and add the remaining 1 tablespoon of maple syrup. Stir then serve immediately.
If you can, use previously frozen and defrosted tofu. When you buy your tofu just throw it in the freezer when you get home. In it’s packaging. No need to unwrap. Then defrost it for a few hours, or overnight and once it's thawed, press it . It might sound like a lot of work but it makes all the difference. I don’t just do this with this pan-fried tofu recipe. I do it every time I make tofu. The ice crystals that form when it freezes break it down a bit and the texture changes completely, plus once you have done this and pressed it, it literally drinks up whatever you are cooking it in. In this case, lime juice and maple syrup. It is so worth doing!
This post was sponsored by Eat Smart as part of an Influencer Activation for Influence Central. My recipe and all opinions expressed in the post are my own. Thank you for continuing to support the brands who help make this site possible.