Sweet Chili Lime Tofu with Collards and Rice

This flavorful tofu dish was a nice update to my regular tofu-vegetable-rice stir fry. The combination of the sugary glaze with a lot of lime juice and bitterness from the collard greens was really delicious.

The technique of "dry frying" the tofu (pressing out all the water and letting it sizzle away on a frying pan) makes the tofu much firmer. I think I will do this with tofu from now on.


(Adapted from veganyumyum.com)

INGREDIENTS:

Rice

• 3/4 Cup rice or quinoa, rinsed in cool water, drained 
• 1/2 teaspoon lime zest 
• 2 cardamom pods (optional) 
• 1 tiny piece of a cinnamon stick, or a dash of cinnamon (optional) 
• 1/4 tsp salt 
• 1 1/3 Cup water 

Tofu with Sweet Chili Lime Sauce 

• 3 Tbs Sugar 
• 3 Tbs Reduced Sodium Tamari or Soy Sauce 
• 1 3/4 Tablespoon Fresh Lime Juice 
• 1/2 teaspoon lime zest 
• 1/2 teaspoon red chili flakes (or 1-2 fresh hot chilies, minced) 
• 1 clove garlic, pressed (optional) 
• 1/4 teaspoon salt 
• 4 mint leaves, chopped (optional) 
• 1 package of tofu, extra firm, 14 oz 

Collards

• 1 small bunch collard greens, middle veins removed, washed 
• 2-3 Tbs water 
• 1 pinch salt 
• 1 teaspoon lime juice 

DIRECTIONS:

Prepare the rice:

In a small saucepan, combine all the ingredients for the rice and bring to a boil. Cover and reduce heat to low and simmer for 15-20 minutes. Keep lid on and turf heat. Let sit to steam for 10 minutes more. Fluff lightly with a fork.

Mix the Sauce:

Combine the sugar, soy sauce, lime juice, lime zest, chilis, garlic, salt, and mint in a small bowl. Whisk with a fork and set aside.

"Fry" the tofu:

Drain the water from the package of tofu, and cut tofu into 16 triangles (first cut in half each way to make 8 squares, then cut each diagonally to create triangles). Heat a large nonstick pan over medium-high heat and add tofu. Press down on the tofu with a metal spatula for about 5 minutes on each side. Water will bubble out and evaporate as you go. Press less firmly in the beginning as the tofu will be more fragile at first. Remove tofu from pan and set aside.

Cook the Collard Greens:

Wash the collard greens and cut into 1/2 inch strips horizontally. Put them in the pan (can use the one used for tofu) with water, lime juice, and salt and cook covered over medium heat for about 4-5 minutes until slightly wilted and brighter green. Remove and set aside.

Cook glaze:

Return the tofu to the pan over high heat and add the glaze. It will bubble up and cook until much of the liquid has evaporated and it is the consistency of a glaze. Serve rice, collard greens, and tofu.

Serves 2.