Asian Tofu Tacos
I posted this photo on instagram and got a request for the recipe so here it is. I have been on a taco kick lately. So when I spotted this recipe on Silvia's blog, I knew I would do the tofu as tacos instead. So here's what I did. You could also add this asian slaw to them.
Ingredients
1/2 cup of canola oil
1 tablespoon sesame oil
2 cups panko
1 egg, beaten
corn tortillas
Marinade
2 Tablespoons low sodium soy sauce
1 Tablespoon Mirin
1 Tablespoon Unseasoned Rice Vinegar
1 teaspoon sesame oil
1 garlic clove, crushed
1/2 teaspoon grated fresh ginger
Mix marinade ingredients and pour into a shallow dish. Add the cubed tofu and marinate for at least thirty minutes, but no more than 2 hours, flipping the tofu once halfway through.
Pickled Sweet & Spicy Red Onions {not shown}
+1 large red onion, thinly sliced
+1/2 cup rice vinegar
+1/2 cup Champagne vinegar
(or substitute the vinegars with 1 cup of rice wine vinegar)
+1/2 cup sugar
+1 jalapeño, thinly sliced
In a small saucepan, mix vinegars with sugar and bring to a simmer. In a medium bowl, place the red onion and jalapeño and add the hot vinegar mixture. I pickled this mixture for at least 6 hours in the refrigerator.
Toppings
Avocado
Salsa
1. Mariande the tofu.
2. Put 2 cups of panko in a large, resalable plastic bag and crush into fine crumbs. Drain out as much of the marinade mixture as possible and pour the beaten egg over the tofu, making sure each piece is fully coated in the egg mixture, transfer a few tofu pieces into the bag at a time and coat with the panko.
3. Meanwhile, heat 1/2 cup of canola oil and the tablespoon of sesame oil until the pan is just smoking. Add a few pieces of the tofu at a time and stir -fry over high heat until brown and crispy on all sides, about 2 to 3 minutes total. Using tongs, carefully transfer the tofu to a paper towel-lined plate.
4. Assemble your tacos with the pickled onions and toppings of your choice.
Enjoy.
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