Sweet chili lime tofu

When I was checking out this recipe on the VeganYumYum blog, I immediately became intrigued with the sauce for the tofu. What a great creation – absolutely delicious. The preparation was a snap, and I used spinach instead of collard greens, and brown rice instead of quinoa. Very easily adaptable, and this recipe definitely takes tofu up to a whole new level. Enjoy, and make sure to visit VeganYumYum blog.

Sweet Chili Lime Tofu

1 cup uncooked short-grain brown rice

Sauce

3 tablespoons sugar

3 tablespoons soy sauce

1 3/4 tablespoons lime juice

zest of half a lime

1/2 teaspoon red pepper flakes (next time I will use 1/3 teaspoon – it was slightly too spicy for me)

1 clove garlic, pressed

1/4 teaspoon salt

4 mint leaves chiffonaded

1 block extra-firm tofu, 14 ounces

1 package pre-washed baby spinach

Bring 2 cups water to a boil in a medium-sized saucepan. Add the brown rice, cover, and cook on low heat for about 40 minutes, until rice is done.

Whisk all of the sauce ingredients together til well-blended. Cut the tofu into small thin triangles.

Spray a large skillet with non-stick spray, and place the tofu in it in a single layer, over high heat. Press with a spatula while sauteeing to squeeze out all of the moisture. When browned on one side (about 10 minutes), flip all the triangles to the other side and continue to saute and squeeze until nicely browned.

Meanwhile, steam the spinach.

Finally, add the sauce to the tofu, over the heated skillet, and stir so all the tofu is coated and well-glazed.

Serve, with the rice on the bottom, the spinach over that, and the glazed tofu with any extra sauce dripped over the top. Makes two delicious servings.