cilantro lime tofu that looks like grilled chicken with a mango salsa on top. all on a bed of rice

Why you’ll love this well-seasoned tofu dish!

I’ve been playing around with tofu for well over 10 years now and I’m amazed i still come up with inventive new methods of preparing it. In fact, I have a LONG list of tofu recipe ideas that I can’t wait to make my way through.

This dish is a variation of my popular Garlic Butter Tofu. It’s similar but with a different marinade and that flavor-packed mango salsa on top!

Why You’ll Love This:

Busy-night-friendly – marinate in the morning (or even overnight) and dinner’s basically done when you walk in the door.
Actually filling – a full block of tofu means real protein, not an afterthought side dish.
One pan, big flavor – the marinade doubles as a pan sauce, so you’re not making a separate sauce without a mix.
Make-ahead friendly – marinate the tofu and dice the salsa components early, then only assemble when you’re ready to eat.
Naturally sweet and tangy – no need to doctor it up, the mango and citrus do the work.

Overhead shot of cilantro lime tofu ingredients including especially firm tofu, lime juice, lime zest, orange juice, orange zest, garlic, honey, soy sauce, cilantro, olive oil, salt, and a bowl of mango salsa, each labeled on a marble countertop.

Ingredients needed

The ingredients for this dish are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!

For the tofu:

Truly firm tofu – skips the pressing step entirely, which is why I default to it for a busy-night. You can use extra-firm tofu as well.
Lime zest and juice – the zest is where most of the citrus punch lives, so don’t skip it.
Orange zest and juice – balances out the lime with a little sweetness.
Honey – swap for maple syrup to keep this fully vegan.
Soy sauce – adds savory depth; use tamari if you need this gluten-free.
Garlic – fresh is go-to here, but ½ teaspoon garlic powder works in a pinch.
Cilantro – divided between the marinade and the sauce for fresh flavor throughout.
Cumin – simply a little for warmth in the background.
Salt and pepper – to taste.

For the mango salsa:

Ripe mango, diced – go for one that gives slightly when pressed; a rock-hard mango won’t be juicy enough here.
Red bell pepper – adds crunch and color; swap in a second jalapeño if you want more heat and less sweetness.
Red onion – finely dice it so it doesn’t overpower each bite.
Cilantro – fresh and bright, ties the salsa back to the tofu.
Jalapeño – remove the seeds and ribs for a milder salsa.
Lime juice – keeps everything bright and helps break down the onion’s sharpness.

How to Make It

Only a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you:)

Two triangular slices of tofu marinating in a blue baking dish in a cilantro, lime, and garlic marinade.

Marinate the tofu. Whisk together the lime juice and zest, orange juice and zest, honey, soy sauce, garlic, cumin, and cilantro, then pour it over the tofu in a shallow dish. Let it sit for at least 30 minutes (overnight if you’re planning ahead) so all that citrus flavor genuinely soaks in.

Overhead shot of mango salsa with diced mango, red bell pepper, red onion, and cilantro in a white bowl with a spoon.

Mix up the mango salsa. While the tofu marinates, toss the diced mango, red bell pepper, red onion, and cilantro together with a little lime juice and salt. Set it aside so the flavors have time to meld.

Two triangular slices of tofu seared golden brown with charred edges in a cream-colored skillet.

Sear the tofu. Heat a skillet over medium-high, then cook the tofu for about 5 minutes per side until it’s deeply golden with those good charred edges. Don’t rush this part – the color is where the flavor is.

Cilantro lime pan sauce simmering and reducing in a skillet, with flecks of garlic and herbs visible.

Reduce the marinade into a sauce. Pour the leftover marinade into the same skillet and let it simmer until it thickens slightly into a glossy sauce, about 3-4 minutes. Spoon it right over the tofu before topping with the mango salsa.

Recipe Tips

Don’t skip the sear. Five minutes a side sounds like a lot for tofu, but that’s what gets you the deep golden color and crispy edges.
Reduce the sauce with the heat at a real simmer, not a boil, or it can reduce too fast and get syrupy before it thickens properly.
Marinate as long as you can. Even 30 minutes works, but overnight gets you way more flavor throughout the tofu, not simply on the surface.
Let the salsa sit for 10 minutes before serving so the flavors have a minute to come together.