Recipe
Chipotle Lime Tofu with Pan Roasted Corn Side Dish
With a medley of sweet, spicy, and savory flavors, this Southwest-inspired tofu dish hits all the right notes.
Ingredient batch: 1× original. Base yield: 8.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: Metric. Standard portion weights are estimates; other volume measures stay volume (mL), including dry ingredients. No universal cup-to-grams conversion. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 8
- Prep
- 15 minutes
- Cook
- 15 minutes
Ingredients
- 397 g tofu firm or extra firm, drained & cut into 1" inch squares
- 59 mL cornstarch (volume measure)
- 30 mL vegetable oil (volume measure)
- 2.5 mL salt (volume measure)
- 2.5 mL garlic powder (volume measure)
For The Sauce
- 1 canned chipotle in adobo sauce can sub 3 Tbsp of chili paste or gochujang — count retained
- 237 mL water (volume measure)
- 1.2 mL smoked paprika (volume measure)
- 30 mL vegetable oil (volume measure)
- 15 mL lime juice about 1 lime (volume measure)
- 2.5 mL sugar (volume measure)
For The Pan Roasted Corn Side Dish
- 1 14 oz can whole kernel corn drained — package or uncertain unit retained; no metric conversion
- 15 mL vegetable oil (volume measure)
- ground cumin — count retained
- garlic powder — count retained
- black pepper to taste — count retained
Additional Ingredients
- 9.9 mL lime zest (volume measure)
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 8.
- 14 oz tofu firm or extra firm, drained & cut into 1" inch squares
- 1/4 cup cornstarch
- 2 Tbsp vegetable oil
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 canned chipotle in adobo sauce can sub 3 Tbsp of chili paste or gochujang
- 1 cup water
- 1/4 tsp smoked paprika
- 2 Tbsp vegetable oil
- 1 Tbsp lime juice about 1 lime
- 1/2 tsp sugar
- 1 14 oz can whole kernel corn drained
- 1 Tbsp vegetable oil
- ground cumin
- garlic powder
- black pepper to taste
- 2 tsp lime zest
Instructions
- For the chipotle lime tofu: Combine the cornstarch, salt, and garlic powder in a bowl and stir or shake with the tofu to coat well. Spread tofu in a single layer on a baking sheet and drizzle with oil. Broil for 5 minutes, then flip and broil another 5 minutes. Drizzle the sauce (instructions below) over the tofu and broil another 2 minutes.
- For the chipotle lime tofu sauce: blend the sauce ingredients in a blender, then add the lime zest and black pepper.
- For the pan roasted corn side dish: heat 1 Tbsp of oil to a wide skillet and add the corn, stirring to coat well with the oil. Cook on medium-high heat until slightly blackened, about 5 minutes, stirring often. Stir in the spices and cook another 30 seconds.
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