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I don’t want to give you the impression that all I eat is tofu, because it’s not. I eat a lot of booze, too. But I can’t hold out on you any longer. These tacos are just… so good. They almost single-handedly justify the existence of corn tortillas.

I mean, I’m sharing this knowing that there is a saturated taco market right now. That’s how highly I think of this recipe.

These were inspired by a Korean fusion food truck in Austin, TX named Chi’lantro. Check it out if you ever get the chance.

Tofu Tacos

2 servings

  • 1 block firm tofu (frozen, defrosted, then cubed)
  • soy sauce
  • white onion and green onion, finely chopped
  • lettuce
  • savoy cabbage (if you’re feeling fancy)
  • cilantro
  • a lime
  • corn tortillas
  • sriracha

Sauce: 2 tbsp. of each

  • water
  • sugar
  • rice vinegar
  • soy sauce/tamari

Defrost and squeeze water from tofu. Cube it (but closer to 1 cm squared than 1 inch squared). Sprinkle a small amount of soy sauce over it, and then toss and squeeze the cubes to evenly distribute it.

Mix together sauce ingredients and set aside. Prep veggies (lettuce, etc.) for tacos.

Fry tofu in a hot pan with oil. When it reaches the desired crispiness, dump it directly into the sauce and mix it around.

Assemble tacos: corn tortilla(s), tofu, sriracha, cilantro, onions, lettuce (and cabbage), a little leftover tofu sauce, squeeze of lime.

Boom. Easy, delicious flippin’ tacos.

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