These were alright, but they could have used a little oomph. Toby suggested marinating the tofu in something beforehand. When making the slaw, I left out the jalapenos, so it wasn’t too tangy. Also, when I was frying the tofu, I ran out of the peanut-panko mixture and had to quickly make some more. Next time I would double that. These had potential- we really liked the coating on the tofu. Toby added some Taco Bell hot sauce to his and said that helped.
Peanut-Crusted Tofu Tacos with Tangy Slaw
(Cooking Light, May 2012)
time needed: 25 min.
1 (14-ounce) package water-packed extra-firm tofu
1/2 cup salted, dry-roasted peanuts
1/2 cup panko
1/2 cup light coconut milk
1 large egg, lightly beaten
3/4 cup all-purpose flour
3 tablespoons canola oil, divided
2 cups thinly sliced cabbage
1/3 cup sliced green onions
2 tbsp fresh lime juice
1/2 tsp kosher salt
1 jalapeño pepper, seeded and thinly sliced (I omitted)
8 (6-inch) corn tortillas
Lime wedges (optional)
1. Cut tofu lengthwise into 4 (1/2-inch-thick) slices. Place tofu slices on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; let stand 5 minutes. Cut each tofu slice, lengthwise, into 1/2-inch-thick strips; cut strips in half crosswise.
2. Place peanuts in a food processor; process until ground. Combine peanuts and panko in a shallow dish, stirring well. Combine milk and egg in a shallow dish, stirring well. Place flour in a shallow dish.
3. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Dredge half of tofu in flour; dip in egg mixture. Dredge in peanut mixture. Add coated tofu to pan, and sauté 4 minutes or until golden and crisp, turning to brown on all sides. Remove tofu from pan, and drain on paper towels. Repeat procedure with 1 tablespoon canola oil, tofu, flour, egg mixture, and peanut mixture.
4. Combine cabbage and the next 4 ingredients (through jalapeño). Drizzle the cabbage mixture with remaining 1 tablespoon oil; toss to coat. Heat tortillas according to package directions. Place 2 tortillas on each of 4 plates; top each tortilla with 1/4 cup slaw. Divide tofu evenly among tacos. Serve with lime wedges, if desired.