Crunchy Tofu Tacos


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Crunchy Tofu Tacos
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For a easy and tasty vegan meal, try this crunchy tofu tacos: a spicy version of the classic South American recipe

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  • Preparation time
  • Cooking time
  • Recipe category Appetizer
  • Recipe yield 4
  • Recipe cuisine Mexican

Place the tofu on a rack lined with paper towels and drain for 15 minutes.

Meanwhile, in a large bowl, combine 10 g of the chili powder with the pepper paste, garlic, ginger and sesame oil, and season with salt.

In another large bowl, whisk the cornstarch with the remaining 20 g of chili powder and 15 g of salt.

In a medium, deep skillet, heat the oil until it reaches 185°C.

Add the tofu to the chili sauce and stir gently to coat.

Scrape the tofu into the cornstarch mixture and toss to coat.

Transfer the coated tofu to a colander to tap out the excess cornstarch.

Fry the tofu in one batch, stirring occasionally, until golden and crunchy, 3 to 3 1/2 minutes; maintain the heat near 180°C.

Using a slotted spoon, transfer the crunchy tofu to a paper towel—lined rack and sprinkle with salt.

Serve the tofu right away with the tortillas, hoisin sauce, kimchi, Asian pear, scallions and peanuts.

To make your own Mexican tortillas: read the recipe

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