These were a nice change on regular ol’ tofu tacos…those cashews really make this dish! And Toby doesn’t like nuts in his food (freak), but he loved this dish! I even kept the Sriracha in it! This was easy-peasy to make, and came together in no time (aside from the pressing of the tofu).
Supercrunch Tofu Tacos
(Cooking Light, May 2013)
time needed: 42 min.
1 (14-ounce) package extra-firm tofu, drained
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons canola oil
2 tablespoons unsalted cashews
1/4 cup rice wine vinegar
3 tablespoons water
1 1/2 tablespoons sugar
1 1/2 cups (2-inch) julienne-cut carrots
1 1/2 cups (2-inch) julienne-cut peeled daikon radish (I omitted)
2 tablespoons canola mayonnaise
1 1/2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
1 teaspoon rice wine vinegar
8 (6-inch) corn tortillas
1/4 cup diagonally sliced green onions (I forgot to buy)
1. Cut tofu lengthwise into 2 (1-inch-thick) slices. Cut each slice lengthwise into 4 (1-inch-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 1-inch cubes. Combine 1/4 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 1/4 cup carrot mixture in center of each tortilla; top with 4 tofu pieces, about 1/2 teaspoon cashews, about 1 teaspoon mayonnaise mixture, and 1 1/2 teaspoons green onions.