Recipe Video
Instructions
Prep the Tofu
4 minutesSlice the tofu into ½-inch slabs (like “steaks”) and pat dry with a paper towel. Season both sides with salt and pepper.
Pan-Fry
10 minutesHeat a pan over medium-high heat. Cook the tofu until deep golden and crispy on both sides.
Make the Sauce
2 minutesIn a small bowl, mix soy sauce, sugar, and lime juice. Drizzle the sauce over the tofu while it’s still hot to absorb the flavour.
Prep the Veggies
2 minutesSlice the cucumber into your preferred shape.
Heat the Base
1 minuteWarm up the HiFiBe pouch using either a microwave or stovetop, following package instructions.
Assemble the Bowl
2 minutesAdd the HiFiBe base to a bowl, then layer with cucumber slices and tofu.
Cooking Tips
- Slice tofu into even slabs for consistent browning.
- Press tofu for 10–15 minutes for maximum crispiness.
- Don’t flip too often — let each side crisp undisturbed.
- Add lime juice to the soy mixture right before drizzling.
Storage Tips
- Store tofu and base separately to maintain crisp edges.
- Use within 2–3 days for best texture.
- Sauce absorbs into tofu overnight, intensifying flavour.
Chef Notes
- Sugar helps create a glossy, balanced glaze.
- Lime juice adds brightness and cuts through soy sauce richness.
Substitutions
- Tofu → tempeh or eggplant slices.
- Soy sauce → tamari or coconut aminos.
- Lime → lemon or rice vinegar.
Variations
- Spicy Steak: Add chili garlic sauce to the glaze.
- Sweet Soy: Add ½ tsp honey or maple syrup.
- Crispy Sesame: Add sesame seeds during pan-fry.
Frequently Asked Questions
It may not be dry enough or the pan wasn’t hot.
Yes — 400°F for 12–15 minutes.
Pressing helps, but patting dry works too.
Yes — firm or medium-firm are both ideal.
Recipe Details
Prep Time:
10 minutesCook Time:
10-15 minutesServing Size / Yield:
1 servingCuisine Type:
CanadianDish Type:
Lunch / Meal PrepNutrition Facts
Carbohydrates:
Ingredients
HiFibe
1 pouch
Medium-Firm Tofu
½ of block
Small Cucumber
1
Salt
1 tsp
Black Pepper
1 tsp
Soy Sauce
2 tbsp
Sugar
½ tbsp
Lime
½