Asian Tofu Tacos
Our Asian Tofu Tacos are a flavorful and vibrant twist on traditional tacos, featuring crispy and glazed extra-firm tofu, served in a small tortilla with a fresh and spicy bok choy salsa, made with baby bok choy, pineapple, carrot, and furikake seasoning. The tofu is coated in a sweet and savory glaze, made with brown sugar, chili-garlic sauce, and soy sauce, before being pan-fried to perfection. This dish is a perfect combination of texture and flavor, with the crunchy tofu and fresh veggies, all wrapped up in a warm and crispy tortilla
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!