Crunchy Asian Tofu Soft Tacos

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Crunchy Asian Tofu Soft Tacos
  • Prep Time: 20
  • Total Time: 50
  • Servings: 4
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About this Recipe

If you like tofu, you'll love this taco dish! The kids may feel differently, however...

Ingredients

PICKLED VEGETABLES:
1 cup (250 mL) Matchstick carrots
1/2 cup (125 mL) Matchstick radishes
1/4 cup (60 mL) Rice vinegar
1/4 cup (60 mL) Sugar
Salt and pepper
SRIRACHA-LIME SAUCE:
1/2 cup (125 mL) Mayonnaise
1 tsp (5 mL) Sriracha
2 tsp (10 mL) Lime juice
Salt and pepper
SOFT TACOS:
1 Pkg Extra firm tofu
Salt and pepper
2 tsp (10 mL) Chinese five spice
2 tbsp (30 mL) Vegetable oil
1/2 cup (80 mL) Slivered almonds
4 Dempster’s® Original Small Tortillas
1 Green onion, thinly sliced
Fresh cilantro sprigs
1 Red chilli pepper, thinly sliced (optional)

Directions

PICKLED VEGETABLES:
COMBINE vegetables in a small bowl. Heat rice vinegar and sugar in a small saucepan. Bring to a boil and simmer until sugar has dissolved. Remove from heat, cool slightly and pour over carrots and radishes. Season with salt and pepper and set aside.


SRIRACHA-LIME SAUCE:
MIX all ingredients together in a small bowl and set aside.

SOFT TACOS:
DICE tofu into ¾” x ¼” (15x5 mm) cubes. Set on a paper towel lined tray to dry. Let stand for 15-20 minutes. Season with salt, pepper and Chinese five-spice. Heat oil in a large non-stick pan over medium-high heat. Add tofu and cook, stirring frequently for 5-6 minutes or until crisp on all sides. Remove from pan and drain on paper towels. Add almonds to the same pan, reduce heat to medium and cook stirring constantly until toasted, about 2-3 minutes. Remove from pan and set aside.

ASSEMBLE tacos by dividing the tofu between each tortilla. Sprinkle with toasted almonds, pickled vegetables, green onions, a sprig of cilantro and red chilli peppers if using. Drizzle with sriracha-lime sauce and serve.

Notes

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