«

»

Supercrunch Tofu Tacos

Pickled daikon radishes and carrots plus a spicy Sriracha sauce set these Asian-inspired tacos apart. Pan-sautéed cashews lend meaty crunch to this vegetarian dish.

Supercrunch Tofu Tacos
Pickled daikon radishes and carrots plus a spicy Sriracha sauce set these Asian-inspired tacos apart. Pan-sautéed cashews lend meaty crunch to this vegetarian dish.
Serves: 8
Prep time: 
Total time: 
Ingredients
  • 400 g package extra-firm tofu, drained
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons canola oil
  • 2 tablespoons unsalted cashews
  • ¼ cup rice wine vinegar
  • 3 tablespoons water
  • 1 ½ tablespoons sugar
  • 1 ½ cups julienne-cut carrots
  • 1 ½ cups julienne-cut peeled daikon radish
  • 2 tablespoons mayonnaise
  • 1 ½ teaspoons Sriracha (hot chilli sauce)
  • 1 teaspoon rice wine vinegar
  • 8 (15 cm) corn tortillas
  • ¼ cup diagonally sliced spring onions
Instructions
  1. Cut tofu lengthwise into 2 (2-cm-thick) slices. Cut each slice lengthwise into 4 (2-cm-thick) strips. Place tofu on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; top with a cast-iron skillet or other heavy pan. Let stand 15 minutes.
  2. Heat a large skillet over medium-high heat. Sprinkle tofu with salt and pepper. Add canola oil to pan, and swirl to coat. Add tofu to pan; cook 10 minutes or until browned, turning to brown all sides. Remove tofu from pan, and drain on paper towels. Add cashews to pan; cook 30 seconds or until nuts are just beginning to brown. Remove nuts with a slotted spoon, and coarsely chop. Cut tofu strips crosswise into 2 cm cubes. Combine ¼ cup vinegar, 3 tablespoons water, and sugar in a small saucepan; bring to a boil. Remove from heat; add carrots and radish. Let stand 15 minutes; drain. Combine mayonnaise, Sriracha, and 1 teaspoon vinegar in a small bowl, stirring with a whisk.
  3. Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange about ¼ cup carrot mixture in centre of each tortilla; top with 4 tofu pieces, about ½ teaspoon cashews, about 1 teaspoon mayonnaise mixture, and 1½ teaspoons spring onions.
Nutrition Information
Serving size: 4 Calories: 385 Fat: 21g Saturated fat: 2g Unsaturated fat: 18g Carbohydrates: 36g Sugar: 7g Sodium: 711mg Fiber: 5g Protein: 14g Cholesterol: 3mg
 

Comments and Feedback

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
wpDiscuz
Try These Infolinks
 
Latest posts
 
Shrimp DeJonghe Chicken Vesuvio Tomato Feta and Sweetcorn Salad Capsicum and Cucumber SaladCapsicum and Cucumber Salad Lemon Pepper Seasoning Blend Hard-boiled Eggs in Coconut Milk Grilled Sage Chicken with Pepperonata
 
Top 10 Recipes
 
Chicken Parmigiana KFC Pepper Mayo Clamato Juice Outback Steakhouses Steak Seasoning How to Make Basic Fritter Batter The-Aussie-Egg-And-Bacon-Pizza
 
Upcoming Events
 
Macadamia nuts Cheese Pizza Baklava Brazilian-Cheese-Bread Apple Dumpling
 
Food & Health
 
superfood Fish and Shellfish Poisoning Fish and Shellfish Poisoning Rockmelon Mercury in Fish
 
follow on Facebook
 
Follow Our Cook
 
 
Around The Web
 
loading...
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie