Tofu Tacos Recipe
Ingredients
Quick Pickled Carrots and Daikon
- 1/4 cup white vinegar
- 1/2 cup water
- 1/2 Tablespoon granulated sugar
- 1/8 teaspoon salt
- 1 cup carrots, cut into matchsticks
- 1 cup daikon, white radish, cut into matchsticks
Cabbage Slaw
- 1/4 purple cabbage or green cabbage, sliced
- 2 teaspoons white vinegar
- 2 Tablespoons olive oil
- 1/4 teaspoon sesame oil
- 2 teaspoons water
- 2 teaspoons granulated sugar
- dash of salt and pepper
Crispy Tofu
- 14 ounce package of firm tofu
- 7 Tablespoons cornstarch
- 2 teaspoons garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Grape seed oil, for frying, or if using air fryer, olive oil
Sriracha Mayo
- 1 Tablespoon sriracha, or more to your taste
- 1/4 cup mayo
- corn tortillas, for serving
- cilantro, for garnish
Instructions
Quick Pickled Carrots and Daikon
- Pour vinegar, water, sugar and salt into a mixing bowl. Mix together and then add carrots and daikon. Cover and set aside for at least two hours.
- Remove tofu from the container and press for 20 minutes or put on a plate with sides, place another plate on top and use two 15-ounce cans on top to press the tofu and remove some of the moisture.
Cabbage Slaw
- Prep the cabbage slaw. Whisk together vinegar, oils, water, sugar, salt and pepper. Add cabbage and mix together thoroughly. Cover and refrigerate.
Sriracha Mayo
- Mix together sriracha sauce and mayonnaise with a small rubber spatula. Cover and refrigerate.
Crispy Tofu
- In a medium sized bowl or shallow dish, mix together cornstarch, garlic powder, onion powder, salt and pepper. Cut up the tofu in half and then continually cut into strips and then into cubes.
- Add tofu cubes to the cornstarch mixture and make sure each piece of tofu is covered in the cornstarch mixture.
- Add grape seed oil to cover the bottom of a nonstick pan. Heat on medium high for three minutes. (Look in the notes for air fryer and Ninja Foodi instructions if you want air fry tofu.)
- Cooking in two batches, add the tofu to the nonstick pan. Cook for 3 to 4 minutes on each side. Remove and place on a paper towel lined plate.
- Heat tortillas in a cast iron skillet with just a little bit of oil on medium high. Heat them for 1 to 2 minutes on each side.
- Serve the tofu tacos with the cabbage slaw, the pickled vegetables and topped with the sriracha mayo!
Notes
Notes: You can totally cook the crispy tofu in an air fryer too! I use a mister to spray olive oil on the all sides of the prepared tofu cubes. Then, in my air fryer, I preheated it at 400 degrees F. When it was ready, I added in the tofu cubes and then air fried it for 8 minutes. In yours, it could be anywhere from 8 to 12 minutes. Be sure to flip halfway through!
I also cooked crispy tofu in my Ninja Foodi using the Air Crisp function. I do use the Cook & Crisp basket in my Ninja Foodi. Preheat the Ninja Foodi using the Air Crisp function at 400 degrees F for 3 minutes. Once it's ready, set the Air Crisp function again at 400 degrees F and it took 12 minutes to cook my crispy tofu! It can take anywhere from 11 to 13 minutes depending on the size of your Ninja Foodi. You want to be sure to flip these halfway too! Enjoy!
When you make this recipe...
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