Citrusy Korean Skillet Tofu
A quick and zesty Mexican-inspired dish featuring marinated tofu, crispy skillet flavors, and the warmth of Korean chili flakes. Perfect for a weeknight dinner.
Ingredients
- ●1 block (14 oz) Extra-firm tofuPress and drain excess liquid
- ●2 tablespoons Lime juiceFreshly squeezed
- ●2 tablespoons Olive oil
- ●1 teaspoon Korean chili flakes (gochugaru)
- ●1 teaspoon Cumin
- ●1/2 teaspoon Garlic powder
- ●1/4 teaspoon Salt
- ●1/4 teaspoon Black pepper
- ●1 cup Mixed citrus segments (orange, lemon, lime)Fresh and thinly sliced
Instructions
- 1
1. Press and drain the tofu, then cut it into 1-inch cubes.
- 2
2. In a shallow dish, whisk together lime juice, olive oil, Korean chili flakes, cumin, garlic powder, salt, and black pepper.
- 3
3. Add the tofu to the marinade and coat evenly. Let it sit for at least 10 minutes, flipping halfway through.
- 4
4. Heat a large skillet over medium-high heat.
- 5
5. Remove the tofu from the marinade, letting any excess liquid drip off.
- 6
6. Add the tofu to the skillet and cook for 3-4 minutes per side, until golden brown and crispy.
- 7
7. Transfer the cooked tofu to a plate and cover with foil to keep warm.
- 8
8. In the same skillet, add the mixed citrus segments and cook for 2-3 minutes, until they start to caramelize.
- 9
9. Return the tofu to the skillet and toss with the citrus segments.
- 10
10. Serve immediately and garnish with additional lime wedges, if desired.