Prep Time: 20 mins
Cook Time: 50 mins
Servings: 4

Crunchy Tofu Soft Tacos with Sriracha-Lime Sauce

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Kick Taco Tuesdays up a notch by trying these Crunchy Tofu Soft Tacos with Sriracha Lime Sauce. Slices of tofu are seasoned and sautéed until crispy for a satisfying crunch and then layered on a Dempster's® Original Medium Tortilla with a sriracha-lime sauce and pickled vegetables for added heat and flavour. 

Dinner
Veggie Picks
Tortilla

Ingredients

Soft Tacos:

  • 4 Dempster's® Original Medium Tortillas
  • 1 pkg extra firm tofu
  • Salt and pepper
  • 2 tsp (10 mL) Chinese five spice
  • 2 tbsp (30 mL) vegetable oil
  • 1/2 cup (80 mL) slivered almonds
  • 1 green onion, thinly sliced
  • Fresh cilantro sprigs
  • 1 Red chilli pepper, thinly sliced (optional)

Pickled Vegetables:

  • 1 cup (250 mL) Matchstick carrots
  • 1/2 cup (125 mL) Matchstick radishes
  • 1/4 cup (60 mL) Rice vinegar
  • 1/4 cup (60 mL) Sugar
  • Salt and pepper
  • 1/2 cup (125 mL) Mayonnaise
  • 1 tsp (5 mL) Sriracha
  • 2 tsp (10 mL) Lime juice
  • Salt and pepper

Directions

Pickled Vegetables:

  1. Combine the vegetables in a small bowl. Heat rice vinegar and sugar in a small saucepan. Bring to a boil and simmer until the sugar has dissolved. Remove from heat, cool slightly and pour over carrots and radishes.
  2. Season with salt and pepper and set aside.

Sriracha Lime Sauce:

  1. Mix all ingredients together in a small bowl and set aside.

Soft Tacos:

  1. Dice the tofu into 3/4-inch x 1/4-inch (15x5 mm) cubes. Set on a paper towel-lined tray to dry. Let stand for 15-20 minutes. Season with salt, pepper and Chinese five-spice.
  2. Heat oil in a large nonstick pan over medium-high heat. Add tofu and cook, stirring frequently for 5-6 minutes or until crisp on all sides. Remove from pan and drain on paper towels.
  3. Add almonds to the same pan, reduce heat to medium and cook stirring constantly until toasted, about 2-3 minutes. Remove from pan and set aside.
  4. Assemble the tacos by dividing the tofu between each tortilla.
  5. Sprinkle with toasted almonds, pickled vegetables, green onions, a sprig of cilantro and red chilli peppers if using.
  6. Drizzle with sriracha-lime sauce and serve.

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