Chipotle Lime Tofu with Roasted Corn Side Dish.
With a medley of sweet, spicy, and savory flavors, this Southwest-inspired tofu dish hits all the right notes.
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: 2× 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
- 16
- Prep
- 15 minutes
- Cook
- 15 minutes
Ingredients
- 794 g tofu firm or extra firm, drained & cut into 1" inch squares
- 118 mL cornstarch (volume measure)
- 59 mL vegetable oil (volume measure)
- 4.9 mL salt (volume measure)
- 4.9 mL garlic powder (volume measure)
For The Sauce
- 2 canned chipotle in adobo sauce can sub 3 Tbsp of chili paste or gochujang — count retained
- 473 mL water (volume measure)
- 2.5 mL smoked paprika (volume measure)
- 59 mL vegetable oil (volume measure)
- 30 mL lime juice about 1 lime (volume measure)
- 4.9 mL sugar (volume measure)
For The Pan Roasted Corn Side Dish
- 2 14 oz can whole kernel corn drained — package or uncertain unit retained; no metric conversion
- 30 mL vegetable oil (volume measure)
- ground cumin — original amount unchanged; adjust manually — count retained
- garlic powder — original amount unchanged; adjust manually — count retained
- black pepper to taste — original amount unchanged; adjust manually — count retained
Additional Ingredients
- 20 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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With a medley of sweet, spicy, and savory flavors, this Southwest-inspired tofu recipe hits all the right notes.
This chipotle lime tofu is one of my favorite quick vegan dinners for weeknights. The whole thing cooks up in less than 30 minutes, and the prep is really simple: you just need to drain the tofu well before starting.
If you don't have the canned chipotle peppers in adobo sauce used in this recipe, you can also use some other type of chili paste. I have used gochujang chili paste and harissa chili paste as replacements and they both turned out good, too.
I usually serve this dish with brown rice, but it would also be wonderful with Spanish rice, cooked buckwheat, or even quinoa.
Another tip – if you are opening a new can of chipotle peppers in adobo sauce, I recommend placing the rest of the unused peppers on a piece of parchment paper on a plate and freezing them for later. Once they are frozen, simply put them in a plastic container in the freezer and they'll last a long time.
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