Cilantro Lime Tofu with Mango Salsa
Citrus-marinated tofu, pan-seared until golden and finished with a glossy reduced sauce, topped with fresh mango salsa. A flavorful, protein-packed dinner that's just as good over rice as it is in a taco.
Servings: 3 servings
Ingredients
For the salsa:
- 1 ripe mango diced
- ½ red bell pepper finely diced
- ⅓ cup red onion finely diced
- 3 tablespoons cilantro chopped and lightly packed
- 1 jalapeno finely diced
- ¼ teaspoon salt
- Juice of 1 lime
For the cilantro lime tofu
- 14-16 ounce block of extra firm or super firm tofu*
- Zest of 2 limes
- 3 tablespoons fresh lime juice
- Zest of 1 orange
- ¼ cup fresh orange juice
- 3 tablespoons olive oil divided
- 1 tablespoon honey
- 1 tablespoon soy sauce
- ½ teaspoon ground cumin
- 1 teaspoon garlic minced
- 3 tablespoons cilantro chopped, divided
- ½ teaspoon salt
- Pepper to taste
Instructions
- Cut the tofu into 3 even pieces longways. If you want the fun "chicken breast" look, lay each piece flat and trim the top right and bottom left corners so they're rounded. Score diagonal cuts about 1/4 inch deep on both sides.
- Make the marinade by whisking together the lime zest, lime juice, orange zest, orange juice, 2 tablespoons of the olive oil, honey, soy sauce, cumin, garlic, 2 tablespoons of the cilantro, salt, and pepper. Pour over the tofu and let marinate for 30 minutes or up to overnight.
- Once ready to cook, heat a large nonstick skillet over medium heat with the remaining 1 tablespoon olive oil. Lift the tofu out of the marinade (reserve the marinade!) and sear for 5 minutes per side, until nicely golden. Remove from the pan and set aside.
- Pour the reserved marinade into the same skillet. Bring to a simmer over medium heat and let it bubble for 3-4 minutes, until it reduces slightly and thickens into a glossy sauce.*
- Return the tofu to the pan, or just brush the sauce generously over each piece. Either way works! Sprinkle with the remaining 1 tablespoon cilantro, the mango salsa, and serve.
Notes
Storage - Store the tofu and salsa separately in airtight containers in the fridge for up to 4 days. Reheat the tofu in a skillet to bring back some of that crispiness (the microwave will make it soft). The salsa is best within the first 1-2 days.
To thicken the sauce - as desired, you can make a cornstarch slurry to thicken the sauce. Whisk together 1 tablespoon of the warm sauce with 1/2 teaspoon of cornstarch. Once the sauce is bubbling around the edges of the skillet, add in the slurry and cook until thickened.
Nutrition
Calories: 331kcal | Carbohydrates: 27g | Protein: 14g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Sodium: 1010mg | Potassium: 283mg | Fiber: 3g | Sugar: 19g | Vitamin A: 1560IU | Vitamin C: 68mg | Calcium: 192mg | Iron: 2mg
