Pretty much every single one of my friends has had this meal and100% of the time it is requested again. So with statistics like that, I figure that it was essential to keep you informed with the crowd-pleasing, taste-bud-overload, simply incredible recipe. It is based off of one from the Vegan Yum Yum book, but I’ve adapted it.

sweet chilli lime 1


  • 1 c. uncooked short grain brown rice
  • 2 c. cold water
  • 1 cinnamon stick
  • 1 block of firm tofu, cut into 1″ squares, ¼” thick
  • 3-4 c. kale
  • 1 tbsp. lime juice

Sauce Ingredients

  • 4 tbsp. tamari sauce
  • 4 tbsp. brown sugar
  • 2 tbsp. lime juice
  • 1 clove of garlic, crushed
  • 4-5 mint leaves, chopped
  • 1 tsp. red chilli pepper
  • pinch of salt


  1. Cook rice in a rice cooker and add cinnamon stick. (While waiting for rice to cook you should have time to do all your prep and cooking.)
  2. Cook tofu in a frying pan over medium heat with no oil until golden (on both sides)
  3. Mix sauce while you are waiting for tofu to golden.
  4. Add sauce and lower to a simmer for 5-10 minutes.
  5. In a wok (or large frying pan) add kale and lime juice (you may also need to add a little water if you use a lot of kale) cook over medium-high heat until the kale becomes slightly wilted (do not overcook)
  6. Add kale to tofu and cook for one more minute.
  7. Put on top of rice, add a dash or mint and red chilli pepper (optional)

sweet chilli lime 2

Bon Appetit! 

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