How to Make Asian Tofu Tacos
Asian Tofu Tacos: A Fusion of Flavors and Textures
In the world of food, fusion cuisine is a beautiful thing. It’s the perfect blend of different culinary traditions, creating something entirely new and exciting. Our Asian Tofu Tacos are a prime example of this, combining the bold flavors of Asia with the classic Mexican street taco.
The Perfect Tofu
The star of our Asian Tofu Tacos is, of course, the tofu. We use extra-firm tofu, which is coated in a sweet and savory glaze made with brown sugar, chili-garlic sauce, and soy sauce. The tofu is then pan-fried to perfection, creating a crispy exterior and a tender interior. Be sure to drain the excess moisture out of the tofu, or it will resist browning. Using a non-stick skillet (we like this T-fal one) is key to keeping the glaze from sticking.
Fresh and Spicy Bok Choy Salsa
But the tofu isn’t the only star of the show. Our bok choy salsa is a fresh and spicy blend of baby bok choy, pineapple, carrot, and furikake seasoning. This salsa adds a burst of flavor and texture to our tacos, making them truly unforgettable. Wondering where the spice is? Raw bok choy, especially the stem portions are quite peppery! If it’s not enough heat, throw in a dash of red pepper flakes or take the fusion one step further with a diced jalapeño.
Bringing it all Together
To bring our Asian Tofu Tacos together, we warm small tortillas and fill them with our crispy tofu and fresh bok choy salsa. The result is a flavor and texture combination that will leave you wanting more. The crispy tofu and fresh veggies are the perfect complement to the savory glaze and warm tortilla.
Conclusion: Our Asian Tofu Tacos are a true fusion of flavors and textures, combining the best of Asian and Mexican cuisine. With their crispy tofu, fresh bok choy salsa, and savory glaze, these tacos are a must-try for anyone looking to spice up their meal routine.
Asian Tofu Tacos
Equipment
- 1 Non-stick skillet
Ingredients
- 8 baby bok choy, halved, cut into strips
- 2 pkgs extra firm tofu
- 1 pineapple, cut into chunks, canned is fine also
- 2 carrot peeled, coarsely grated
- 8 small tortillas
- 2 tablespoons cornstarch
- 1 tablespoon furikake seasoning
- 1 tablespoon toasted sesame oil
- salt to taste
Tofu Glaze
- 1 tablespoon brown sugar
- 1 tablespoon chili-garlic sauce
- 2 tablespoons cornstach
- 1 teaspoon onion powder
- ¼ cup rice vinegar
- ¼ cup soy sauce
Instructions
- Cut tofu in half long ways, place between a clean kitchen towel, or paper towels. Sandwich between two half sheet pans and put something fairly heavy on top. Let this sit for 30 minutes to squeeze out extra moisture.2 pkgs extra firm tofu
- Meanwhile, add all the tofu glaze ingredients together in a small bowl, mix well and set aside.2 tablespoons cornstarch, 1 tablespoon brown sugar, 1 tablespoon chili-garlic sauce, 1 teaspoon onion powder, ¼ cup rice vinegar, ¼ cup soy sauce
- Preheat skillet over medium high heat.
- While the skillet heats up, cut tofu into long strips. Add cornstarch and salt to a shallow dish.2 tablespoons cornstach, salt
- Add oil to skillet, once hot, coat tofu in cornstarch mixture and pan fry until golden and crispy. 8-10 minutes, turning occasionally.1 tablespoon toasted sesame oil
- While the tofu cooks, wash, dry, and prep the veggies. Add veggies and pineapple to medium bowl with furikake seasoning, toss to mix.8 baby bok choy,, 1 pineapple, cut into chunks,, 2 carrot, 1 tablespoon furikake seasoning
- Once the tofu is nearly done cooking, turn heat to low. Pour in the glaze and gently stir the tofu around until coated. Cook for 1-2 minutes for glaze to thicken.
- Microwave tortillas between a damp paper towel for 30 seconds, or heat in skillet for 1-2 minutes.8 small tortillas
- To serve, place tortilla on plate, top with 1-2 tofu pieces and bok choy salsa. Sprinkle with additional furikake seasoning if desired. Enjoy!