Honey Lime Tofu

If you like lime and honey, I would recommend this stir fried tofu. This recipe is adapted from My Kitchen Snippets. Unlike the original recipe, I used tofu instead of tempeh (fermented tofu), used mint instead of curry leaves, added carrot and celery, eliminated the bird eye chilies and as usual omitted the salt. Right now, in Philadelphia, it is very hot and humid and I wanted a light dish for dinner. I didn’t feel like eating a salad, though. The tofu goes well with rice. I had it with brown rice. It makes a nice meal for a spring or summer day.

Ingredients:

• 1 block of firm tofu (12 oz)
• ½ of a carrot chopped into thin semi circles (I putted 1 whole carrot because I like carrot)
• 1 stalk of celery, chopped into thin slices
• 2 shallots, chopped into thin slices
• 3 cloves of garlic, minced
• 5 mint leaves
• 2 tbsp of honey
• Juice from 1 lime

Instructions:

1. Cut the tofu into reasonable cube or rectangular size pieces. Use a paper towel to pet down some of the moisture. Heat up a skillet and add about 2 tbsp of cooking oil. Pan fry both sides of the tofu over medium to high heat until golden brown. Once the tofu is done, transfer the tofu to a plate and set aside.
2. Add the celery and carrots to the skillet along with about 2-3 tbsp of water. Put a lid on top of the skillet and let the celery and carrots cook under the lid for about 2 minutes over medium heat. Then lift the lid and cook until most of the moisture is gone. Then transfer this onto another place or onto the tofu.
3. Pour a little oil onto the skillet. Then add the garlic, mint, and shallot. Saute over medium high for about 2 minutes. Add the lime juice and honey. Then add tofu, carrot, and celery. Stir fried until the tofu, celery, and carrot is covered with the sauce.