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Roasted tofu with lime marinade served
Sticky, golden-brown tofu cubes coated in a glossy lime and ginger glaze

Sticky Lime & Ginger Glazed Tofu

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
This recipe is a play on contrasts: neutral, soft tofu meeting loud, acidic lime and sweet, caramelised honey. The secret lies in marinating and frying technique. We not only flavour but transform texture: marinade ingredients penetrate tofu, while during frying sugars melt onto the surface, creating a sticky, shiny and incredibly delicious coating.
🕒 Prep Time 45 mins
🍳 Cook Time 10 mins
⌛ Total Time 1 hr
🍽️ Servings 2 servings
🔥 Calories 310 kcal
🌍 Cuisine Asian, Vegan

Ingredients

Equipment Needed

  • Tofu press or heavy objects
  • Mixing bowl for marinade
  • Non-stick frying pan
  • Kitchen paper

Allergen Information

⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Wrap tofu in kitchen paper and press out water for at least 20 minutes (e.g., with chopping board and weights).

Tip: Water must be forced out so marinade can seep in (like a sponge needing wringing before mopping).
2 ✓

Cut tofu into 2 cm cubes.

3 ✓

In a bowl mix lime juice, zest, soy sauce, honey, sesame oil, and grated ginger.

Tip: Ginger freshness 'lifts' heavy, salty flavours.
4 ✓

Toss tofu cubes in marinade and let stand for 20 minutes. Stir occasionally.

Tip: Flavour penetration (diffusion) is time-consuming, be patient.
5 ✓

Remove tofu from marinade and blot moisture with kitchen paper. Set marinade aside!

Tip: If marinade stays on, sugar burns in hot pan before tofu fries crispy.
6 ✓

Heat frying oil in pan over medium-high heat. Fry tofu golden brown on all sides (approx. 5-6 minutes).

Tip: Wait for nice crust (Maillard reaction) before turning.
7 ✓

Lower heat and pour reserved marinade into pan. Toss tofu in it for 1-2 minutes until sauce thickens and syrupily coats cubes.

Tip: Water evaporates, sugars concentrate: this forms shiny glaze (reduction/glaze).

Recipe FAQ

Why does the marinade burn black in the pan?
Honey and soy sauce sugar content caramelises very quickly and burns. It's important to wipe off most marinade before frying, and only add back as glaze at end on lower heat.
Can I use lemon instead of lime?
Yes, but lime's more fragrant, floral aroma fits Asian flavours better. Lemon is slightly different but also good.

Ingredients

  • 200 g Extra firm tofu
  • 1 whole Lime juice and zest
  • 3 tbsp Soy sauce
  • 1 tbsp Honey or maple syrup
  • 2 tsp Sesame oil
  • 1 cm Fresh ginger (grated)
  • 1 tbsp Neutral oil (for frying)