Hot sesame tofu with sriracha and fresh lime
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There are those who love tofu and those who hate it. And then there's a small minority who fall somewhere in the middle. For me, wok-tossed, golden tofu with a feisty sauce is good eating. Because tofu is pretty bland, it needs a flavorful sauce to get my attention. This tofu is lightly pan fried in a hot-sesame-honey-glaze. It's finished with lime juice making it sweet, hot and tangy, a combination that's usually loved by all. These crispy morsels are served piping hot straight from the pan with more juicy lime wedges on the side. <br /> <br />The holidays are about indulgence and rightly so. I'm having my share of cream puffs and cannolis from the wonderful Italian bakery near my home. I'm telling myself that I'll get back on the wagon soon, like we all do. This recipe can help balance the splurging. If you're on the fence about tofu, I think you might find yourself enjoying it in a whole new way with this preparation. If you're like me and you've eaten too much heavy fare lately, take an exodus with this savory plant based recipe. <br /> <br />A simple dinner can be had with some freshly steamed jasmine rice and a few sliced cucumbers tossed with a little lime juice and sea salt. <br /> <br />The addition of a few chopped scallions and fresh Thai basil after the tofu comes out of the pan makes this dish even tastier. <br /> <br />The paprika gives the crispy tofu some smoky back notes. Don't be shy with the honey and lime either, especially at the end of cooking. Be careful not to add too much honey while the tofu cooks to avoid burning. <br /> <br />Serve with more sriracha sauce on the side and lots of fresh lime wedges. <br />
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