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–+ servings

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.
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8
Calories 128kcal

Ingredients

  • 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

For The Sauce

  • 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

For The Pan Roasted Corn Side Dish

  • 1 14 oz can whole kernel corn drained
  • 1 Tbsp vegetable oil
  • ground cumin
  • garlic powder
  • black pepper to taste

Additional Ingredients

  • 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.

Nutrition

Calories: 128kcal | Carbohydrates: 7g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Sodium: 175mg | Potassium: 77mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1756IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg