Forget bland tofu – this recipe is bold, crispy and packed with Middle Eastern flavours. Fried to golden perfection, then simmered in a rich, tangy, herby sauce, it’s the kind of plant-based dish that even meat lovers will crave. Black lime (loomi) adds an intense citrusy punch, while fresh cilantro, dill and parsley bring brightness. Served over rice and topped with red pickled onions, this dish is all about balanced flavours: crispy, soft, tangy and savoury in every bite.
What is black lime, and how do you use it?
Black lime, or loomi, is dried lime used in Middle Eastern cooking. It has a deep, tangy, slightly smoky flavour. You can grind it into a powder or crush it into dishes like stews, soups, and marinades for an intense citrusy kick. You can find black lime in specialty grocery stores or online retailers.
How do you make tofu crispy?
To get extra-crispy tofu, use extra-firm tofu. Next, pat it dry, coat it lightly in starch or flour, then fry in hot oil until golden. Use peanut oil or peanut oil and don’t overcrowd the pan so each piece crisps up evenly.
What herbs pair best with black lime?
Black lime pairs beautifully with fresh, bold herbs like cilantro, parsley and dill. Their brightness balances black lime’s deep, citrusy flavour, creating a perfect herbaceous contrast.
Can I bake instead of frying the tofu?
Yes! Toss tofu in a bit of oil and rice flour, then bake at 400°F (200°C) for about 25 minutes, flipping halfway through, until crisp and golden.
What do you serve with crispy tofu?
Serve fried tofu over basmati rice or flatbread. Add pickled red onions, they add the perfect tangy crunch to balance the dish.
Crispy Tofu With Pickled Red Onions
Equipment
- large bowl
- medium saucepan
- digital thermometer
- slotted spoon
- paper-towel-lined plate
- large skillet
Ingredients
- 250 g firm tofu 9 oz, pat dried
- 1 cup rice flour
- 1⅔ cups peanut oil or vegetable oil
- 3 black limes crushed into pieces
- 3 tbsp pickled red onions
- ¼ cup extra-virgin olive oil
- 2 red onions finely chopped
- 4 cloves garlic finely chopped
- 2 tbsp tomato paste
- 1 tsp ground coriander
- ¼ tsp ground cumin
- 1 large bunch cilantro
- 1 large bunch parsley stems finely chopped and leaves roughly chopped
- 2 large bunches dill stems finely chopped
- flatbreads or prepared rice to serve
Instructions
- Crumble tofu into 3⁄4-in (2-cm) pieces into large bowl. Add rice flour, tossing to coat.
- In medium saucepan, heat peanut oil over medium-high heat until it reaches 340°F on digital thermometer. Working in batches, fry tofu for 2 to 3 minutes. Using slotted spoon, carefully flip and fry until crisp and golden, 2 to 3 more minutes. Using slotted spoon, transfer tofu to paper-towel-lined plate. Set aside.
- Place black limes in spice grinder and grind into a fine powder. In small bowl, combine fermented red onions and 1 tsp of the black lime powder; mix well. Set aside.
- In large skillet, heat olive oil over medium heat. Add red onions and salt and cook, stirring, until soft, about 8 minutes. Add garlic, tomato paste, coriander, cumin and the remaining lime powder. Cook, stirring, until fragrant, about 1 minute.
- Stir in cilantro, parsley and dill, then cover. Reduce heat to low and cook, stirring occasionally, until herbs are soft, about 25 minutes. Add reserved tofu and cook until warmed through. Transfer to a serving plate and serve with fermented red onion mixture, plus flatbread or rice.
