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1
Prepare the sweet chili lime sauce by whisking all of the ingredients together until the sugar and salt is dissolved.
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2
Drain tofu and cut it into small triangles.
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3
I slice the block into 8 rectangles, then each rectangle in half to make two squares per rectangle.
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4
I cut each square diagonally to make four triangles per square.
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5
Heat a well-seasoned cast iron or non-stick skillet over medium heat.
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6
A 10 skillet will fit all the tofu, so if youre using a smaller skillet, youll need to do this in batches.
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7
In order to properly dry fry the tofu, youll need a pan the tofu wont stick to even without any oil.
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8
Spread the tofu out in one layer in the pan.
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9
Using a spatula, press the tofu.
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10
The liquid will squeeze out and boil away, and the tofu will begin to turn golden.
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11
The more water that evaporates, the sturdier the tofu will be, so be gentle at first to prevent the tofu from breaking up.
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12
After several minutes, flip the tofu over and press the other side.
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13
After about 10 minutes of dry frying, you can turn off the heat and set the tofu aside for finishing later, or proceed to adding the sauce.
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14
To finish the tofu, bring the pan back up to temperature if its not already very hot.
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15
You want to heat the pan and the tofu over high heat, making sure the tofu is hot all the way through.
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16
Add the sauce and stir to coat the tofu.
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17
Turn off the heat.
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18
The sauce will bubble up, reduce, and form a glaze.
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19
If it isnt bubbling up and forming a glaze, turn the heat back on high and cook until the glaze is.. well.. glaze-y.
