Recipes
Chile Limon Tofu Bites
Serves 4
| Prep Time: 5 mins
| Cook Time: 20 mins
| Total Time: 25 mins
You may need: Chile-Limón
Discover The Recipe
If you're a fan of weeknight takeout but crave something with a bit more kick, let me introduce you to Chile-Limón Tofu Bites. This dead-simple dish is a bold mashup of East Asian and Peruvian flavors, featuring crispy cubes of tofu seasoned with a zesty, spicy blend that’ll make your taste buds dance.
Peruvian cuisine is a whirlwind of bold, diverse flavors, combining spicy, sweet, and tangy elements seamlessly. Imagine the lively streets of Lima and the colorful markets of Cusco, where culinary traditions blend indigenous roots with Spanish influences and Asian flair. This fusion creates a vibrant tapestry of flavors and textures, with fresh produce from Peru’s fertile landscapes playing a starring role. Tofu, often associated with East Asian cuisine, gets a Peruvian twist here with our Chile-Limón blend. The initial crunch of the tofu reveals a depth of flavor: the warmth of cumin and paprika, the bright zest of lime, and the lingering, smoky heat from Peruvian aji peppers. This blend is versatile enough to be used as a dry rub, a marinade with lime juice, or even sprinkled on fresh fruit for a zippy kick.
Chile-Limón Tofu Bites are perfect as a snack with a squeeze of lime or dipped in an exotic sauce. They also add a punch of plant-powered protein to salads, hearty grain bowls, or brothy soups packed with colorful vegetables. This dish is an easy, delicious way to bring a taste of Peru’s vibrant culinary scene right into your kitchen.
Ingredients
2 pack extra firm tofu, cut into cubes
6 Tbsp cornstarch
3 tsp Piquant Post Chile-Limon
Salt and pepper to taste
Oil for frying
Notes
High smoke point oils like vegetable, canola, or avocado oil are best for frying.
Remove as much moisture as possible from the tofu by pressing it. This can be done using a tofu press or by wrapping the tofu in a clean kitchen towel and placing a heavy object on top.
Remove as much moisture as possible from the tofu by pressing it. This can be done using a tofu press or by wrapping the tofu in a clean kitchen towel and placing a heavy object on top.
Store leftover tofu in an airtight container in the refrigerator for up to 3 days.
Reheat in an air fryer or oven to retain crispiness. Microwaving is not recommended as it can make the tofu soggy.
Instructions
Heat your frying oil to 325 F. Cube the tofu to the desired size. Transfer to a mixing bowl.
Add the corn starch, Piquant Post Chile-Limon, salt and pepper to the bowl. Toss well until the tofu is thoroughly coated. Don’t stir or the tofu might break.
When the oil is hot, place the coated tofu in the fryer and cook for 3-4 minutes or until the tofu is crispy and golden. Remove from the heat and drain on a clean paper towel.
Toss the fried tofu in more of the Chile-Limon seasoning and salt. Serve with hot sauce for dipping and fresh lime.
Alternatives & Substitutions
Try pan frying the tofu instead of deep frying! Heat a few tablespoons of oil in a skillet over medium-high heat. Add the tofu pieces and cook until golden brown and crispy on all sides, about 3-4 minutes per side. Ensure the oil is hot before adding tofu to avoid sticking. Don’t overcrowd the pan to allow for even frying.
Looking for more great Chile-Limon recipes? Try our delicious Mushroom Jalea, our Tomato Mango Ceviche, or our Peruvian Shrimp Chowder, or our Peruvian Seafood Stew!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
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Chile Limon Tofu Bites
Serves
4
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Piquant Post spice you'll need: Chile-Limón
Ingredients
2 pack extra firm tofu, cut into cubes
6 Tbsp cornstarch
3 tsp Piquant Post Chile-Limon
Salt and pepper to taste
Oil for frying
Instructions
Heat your frying oil to 325 F. Cube the tofu to the desired size. Transfer to a mixing bowl.
Add the corn starch, Piquant Post Chile-Limon, salt and pepper to the bowl. Toss well until the tofu is thoroughly coated. Don’t stir or the tofu might break.
When the oil is hot, place the coated tofu in the fryer and cook for 3-4 minutes or until the tofu is crispy and golden. Remove from the heat and drain on a clean paper towel.
Toss the fried tofu in more of the Chile-Limon seasoning and salt. Serve with hot sauce for dipping and fresh lime.
Notes
High smoke point oils like vegetable, canola, or avocado oil are best for frying.
Remove as much moisture as possible from the tofu by pressing it. This can be done using a tofu press or by wrapping the tofu in a clean kitchen towel and placing a heavy object on top.
Remove as much moisture as possible from the tofu by pressing it. This can be done using a tofu press or by wrapping the tofu in a clean kitchen towel and placing a heavy object on top.
Store leftover tofu in an airtight container in the refrigerator for up to 3 days.
Reheat in an air fryer or oven to retain crispiness. Microwaving is not recommended as it can make the tofu soggy.
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