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Crispy glazed tofu in corn tortillas with pickled vegetables and spicy mayo drizzle

Asian Tofu Tacos

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 320
Ingredients Method

Ingredients
  

  • 14 oz extra -firm tofu, pressed and cubed
  • 2 tablespoons cornstarc h
  • 2 tablespoons vegetable oil
  • 1/4 cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon hone y
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic , minced
  • 8 small corn tortillas
  • 1 cup red cabbage, shredded
  • 1/2 cup pickled carrots and daikon
  • 1/4 cup sriracha mayonnaise
  • 1/4 cup fresh cilantro, chopped
  • 1 lime , cut into wedges

Method
 

  1. Toss the pressed tofu cubes with cornstarch in a medium bowl until evenly coated.
  2. Heat vegetable oil in a large non-stick skillet over medium-high heat.
  3. Add the tofu to the skillet and cook until golden brown and crispy on all sides, approximately 8 to 10 minutes.
  4. In a small bowl, whisk together soy sauce, rice vinegar, honey, grated ginger, and minced garlic.
  5. Reduce skillet heat to medium, pour the sauce mixture over the tofu, and toss for 1-2 minutes until the sauce reduces into a thick glaze.
  6. Warm the tortillas in a dry skillet over medium heat until pliable.
  7. Assemble the tacos by distributing the glazed tofu evenly among the tortillas.
  8. Top each taco with shredded red cabbage, pickled vegetables, and a drizzle of sriracha mayonnaise.
  9. Garnish with fresh cilantro and serve immediately with lime wedges.