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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.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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