This Cilantro Lime Tofu is lively, slightly sweet, and ready in about 35 minutes. A fresh mango salsa tops the tofu and brings most of the brightness and texture, making this an easy, flavorful weeknight dinner.
Why you’ll love this flavorful tofu dish
I’ve worked with tofu for more than a decade and still enjoy finding new ways to highlight its versatility. This recipe is a bright variation on a citrus-marinated, pan-seared tofu—served with a mango salsa that balances sweet, spicy, and tangy flavors.
Highlights:
- Weeknight friendly – marinate ahead and finish quickly at dinnertime.
- Satisfying protein – a full block of tofu makes this a filling main.
- One-pan cooking – the marinade doubles as a pan sauce for easy cleanup.
- Make-ahead components – the tofu can marinate overnight and the salsa ingredients can be prepped in advance.
- Bright, balanced flavors – citrus and mango provide natural sweetness and acidity; seasoning adds depth.
Ingredients needed
The full ingredient list appears in the recipe card below. Here’s a quick overview of pantry staples and reasonable substitutions to help you plan.
For the tofu:
- Super-firm or extra-firm tofu – super-firm lets you skip pressing; extra-firm should be pressed for at least 15 minutes to remove excess liquid.
- Lime and orange (zest + juice) – zest provides concentrated citrus flavor; both juices give bright acidity and sweetness.
- Honey – swap with maple syrup to make the dish fully vegan.
- Soy sauce or tamari – tamari is a gluten-free option.
- Garlic, cilantro, cumin – fresh garlic and cilantro are best; cumin adds warmth.
- Olive oil, salt, pepper – pantry basics to finish the dish.
For the mango salsa:
- Ripe mango – choose mangoes that yield slightly to gentle pressure for the best texture.
- Red bell pepper and red onion – provide crunch and bite; dice finely for even distribution.
- Cilantro, jalapeño, lime juice, and salt – tie the salsa to the tofu with matching citrus and herb notes; remove jalapeño seeds for milder heat.
How to Make It
Below is an overview of the main steps. The full recipe card later in the page gives exact measurements and timing.
- Marinate the tofu. Whisk lime and orange zest and juice with oil, honey (or maple), soy sauce, garlic, cumin, and chopped cilantro. Pour over tofu in a shallow dish and marinate at least 30 minutes, or overnight for deeper flavor.
- Prepare the mango salsa. Combine diced mango, bell pepper, red onion, cilantro, jalapeño (optional), lime juice, and a pinch of salt. Let the salsa rest so the flavors meld while the tofu marinates.
- Sear the tofu. Heat a skillet over medium-high and sear the tofu about 5 minutes per side until deeply golden with lightly charred edges. This caramelization adds concentrated flavor.
- Make the pan sauce. Pour the reserved marinade into the skillet and simmer gently until it reduces and becomes glossy, about 3–4 minutes. Spoon the sauce over the tofu or return the tofu to the skillet to coat it.
Recipe Tips
- Sear for color and texture. Five minutes per side produces a golden crust that enhances flavor and keeps the tofu satisfying.
- Simmer, don’t boil. Reduce the marinade over a steady simmer so it thickens evenly into a glossy sauce.
- Marinate longer when possible. Thirty minutes adds flavor; overnight yields the best depth.
- Let the salsa rest briefly. Allowing the mango salsa to sit 10 minutes after mixing helps the ingredients meld without losing texture.
Frequently Asked Questions
If you use extra-firm tofu, press it for at least 15 minutes to remove excess water so the marinade penetrates. Super-firm tofu is denser and usually does not require pressing.
Yes. Replace the honey with maple syrup or another liquid sweetener to keep the recipe plant-based; the rest of the ingredients are already vegan-friendly if you choose tamari for gluten-free needs.
The tofu can marinate up to overnight. The mango salsa is freshest when combined shortly before serving, though you can pre-dice the ingredients a few hours in advance and toss them together before eating.
Fresh mango is preferred for texture. If using frozen, thaw completely and drain any excess liquid to prevent a watery salsa.
Cilantro Lime Tofu with Mango Salsa
Ingredients
For the salsa:
- 1 ripe mango, diced
- ½ red bell pepper, finely diced
- ⅓ cup red onion, finely diced
- 3 tablespoons cilantro, chopped and lightly packed
- 1 jalapeño, finely diced (seeds removed for milder heat)
- ¼ teaspoon salt
- Juice of 1 lime
For the cilantro lime tofu
- 14–16 ounce block extra-firm or super-firm tofu*
- Zest of 2 limes
- 3 tablespoons fresh lime juice
- Zest of 1 orange
- ¼ cup fresh orange juice
- 3 tablespoons olive oil, divided
- 1 tablespoon honey (or maple syrup)
- 1 tablespoon soy sauce (or tamari)
- ½ teaspoon ground cumin
- 1 teaspoon garlic, minced
- 3 tablespoons cilantro, chopped, divided
- ½ teaspoon salt
- Pepper, to taste
Instructions
- Cut the tofu into three even pieces lengthwise. For a rounded “chicken-breast” shape, trim the top right and bottom left corners slightly. Score shallow diagonal lines on both sides about ¼ inch deep.
- Make the marinade by whisking lime zest, lime juice, orange zest, orange juice, 2 tablespoons olive oil, honey (or maple), soy sauce, cumin, garlic, 2 tablespoons cilantro, salt, and pepper. Pour the marinade over the tofu and let it marinate 30 minutes to overnight.
- When ready to cook, heat a large nonstick skillet over medium with the remaining 1 tablespoon olive oil. Remove the tofu from the marinade (reserve the marinade) and sear 5 minutes per side until golden and slightly charred. Remove tofu from pan and set aside.
- Pour the reserved marinade into the skillet. Bring to a gentle simmer and cook 3–4 minutes until it reduces and becomes glossy. If you prefer a thicker sauce, make a small cornstarch slurry and add it while simmering to thicken.
- Return the tofu to the pan to coat with the sauce or spoon the sauce over each piece. Sprinkle with the remaining tablespoon of cilantro, top with mango salsa, and serve.
Notes
Storage: Store tofu and salsa separately in airtight containers in the refrigerator for up to 4 days. Reheat tofu in a skillet to restore some crispiness; microwaving will soften it. Salsa is best within 1–2 days.
To thicken the sauce: Whisk 1 tablespoon of the warm sauce with ½ teaspoon cornstarch to make a slurry. When the sauce is simmering, stir in the slurry and cook until it thickens.
Nutrition
Nutrition information is an approximation and should be used as a guideline.
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