Tacos - Crispy Tofu With Sriracha Lime Sauce

"I love these because they're light and flavorful!"
 
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photo by soveria photo by soveria
photo by soveria
Ready In:
25mins
Ingredients:
13
Serves:
2
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ingredients

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directions

  • Get ready with 3 Mixing Bowls 1 Large Non-Stick Pan.
  • Zest the lime, cut it in half, and juice each half. Crumble queso fresco. Mince cilantro (no need to stem).
  • Combine red cabbage, lime juice, ¼ teaspoons salt, and ¼ teaspoons pepper in a mixing bowl. Toss and set aside at least 10 minutes, stirring every few minutes.
  • Prepare the Tofu: Line a plate with paper towels. Cut tofu into ½" cubes. Place tofu on towel-lined plate and press firmly, but gently with paper towels to remove excess liquid. Put cornstarch in another mixing bowl. Gently toss tofu in cornstarch to coat thoroughly.
  • Make the Sriracha-Mayonnaise: In another mixing bowl, combine mayonnaise, Sriracha, and ¼ teaspoons lime zest.
  • Fry the Tofu: Place a large non-stick pan over medium-high heat. Add 3 Tbsp. olive oil and tofu to hot pan. Wipe mixing bowl clean and reserve. Stir occasionally until tofu is golden brown and crispy, 6-9 minutes. Transfer to reserved mixing bowl and toss with taco seasoning. Wipe pan clean and reserve.
  • Re-heat pan used to fry tofu to a medium-high heat. Place tortillas in hot pan and toast, 30 seconds per side.
  • Make your tacos, starting with the tufu, then cabbage mix and sriracha mix. Top with cilantro and cheese, and Bon appétit!

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