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Crispy Smoky Tofu with Lime and Maple

This crispy tofu dish is a protein-rich plant-based meal, with tofu providing useful protein and minerals while the vegetables served alongside add fibre, vitamins and antioxidants. Lime, garlic and spices bring plenty of flavour without relying on large amounts of added fat. For a lighter, more balanced meal, pair the tofu with steamed broccoli or a crunchy vegetable salad and keep the maple-lime glaze light.

Ingredients:

280–300g firm or extra-firm tofu
2 tablespoons cornflour
1 teaspoon smoked paprika
½ teaspoon ordinary paprika
½ teaspoon garlic powder
¼ teaspoon chilli powder or chilli flakes
½ teaspoon salt
A little black pepper
1–2 tablespoons vegetable or olive oil

For the finishing glaze:

1 tablespoon maple syrup or honey
1 tablespoon soy sauce
Juice of ½ lime
1 small garlic clove, finely grated
1 teaspoon sesame oil, optional

Serves two people.

Instructions:

Drain the tofu and press it gently between sheets of kitchen paper to remove as much water as possible.
Tear it into rough bite-sized pieces rather than cutting perfect cubes. The uneven edges become crispier.
Combine the cornflour, smoked paprika, ordinary paprika, garlic powder, chilli, salt and pepper.
Roll the tofu pieces in the seasoned cornflour until evenly coated.
Heat the oil in a non-stick frying pan over medium-high heat.
Fry the tofu for approximately 8–10 minutes, turning it regularly, until golden and crisp on every side.
Mix the maple syrup or honey, soy sauce, lime juice, fresh garlic and sesame oil.
Lower the heat and pour the mixture over the crispy tofu.
Toss for only 30–60 seconds, until the glaze becomes sticky and coats the tofu. Do not cook it for too long or the coating may soften.

Finish it with sliced spring onion, sesame seeds and an extra squeeze of lime.

Serve With:

It would be particularly nice with:

Jasmine rice and steamed broccoli
A crunchy salad of lettuce, cucumber, red pepper and avocado
Rice noodles with stir-fried vegetables
Coleslaw made with cabbage, carrot and a lime dressing
A bowl containing rice, edamame, cucumber and shredded carrot

For a lighter version, keep the tofu dry and crispy and serve the lime-maple mixture as a dipping sauce rather than pouring it into the pan. Either way, Crispy Smoky Tofu with Lime and Maple sounds—and tastes—much more special than simply paprika-coated tofu.