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Crispy Tofu Street Tacos with Chili Sauce
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Crispy Tofu Street Tacos with Spicy Chili Sauce

Crispy Tofu Street Tacos are like a crispy fish taco without the fish. Seasoned with fresh lime, jalapeno and a spicy chili sauce. Vegan and Gluten Free.
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4 people

Ingredients

  • 16 ounces Extra Firm Tofu Pressed and Cubed
  • 1/4 cup Liquid Aminos or Reduced Sodium Soy Sauce
  • 1/4 cup Lime Juice plus extra for garnish
  • 1/3 cup Vegan Mayonnaise I like Just Mayo Brand.
  • 1/8 cup Chili Paste also known as sambal oelek
  • 1/4 cup corn starch
  • 1 cup Shredded Cabbage
  • 1 cup Avocado Slices
  • 1 Jalapeno Sliced very thin
  • 8 Corn Tortillas
  • 1/2 cup Scallions sliced, for garnish

Instructions

  • For the Tofu: Remove the tofu from the package and place it on a towel lined paper plate. Put more paper towels on top and then weigh it down with a heavy skillet. The goal is to press as much water as possible from the tofu. Allow it to sit there for 10-15 minutes.
  • While the tofu is pressing, mix together the vegan mayonnaise and chili paste. Shred up your cabbage and slice some jalapeno (if using). Set it aside.
  • Cut the tofu into small 1 inch cubes. Put it into a bowl with the Liquid Aminos (or soy sauce) and the lime juice. Toss it around so it evenly coats it.
  • Drizzle enough avocado or canola oil into the bottom of a cast iron pan to evenly coat it. Heat it up over medium high heat until the oil shimmers.
  • Take the tofu and add it to a gallon size zip top bag. Be sure not to add the liquids from the marinade. Use a slotted spoon to help with this.
  • Pour the corn starch over the tofu, close the bag and shake to coat. You don't want to crowd the pan. Add half the tofu to the pan and cook until golden brown. Don't stir it a bunch. Just allow it to brown on one side then flip it.
  • When the tofu is browned on all sides, move it to a paper towel lined plate. Sprinkle it with a little salt and a squeeze of lime juice.
  • To heat the corn tortillas: Heat up a dry skillet and blister them on each side. It will take a few seconds per tortilla. If you have a gas stove, it's super yummy over an open flame.
  • To build the taco, take your tortilla and add a smear of the chili sauce, then the tofu, cabbage, avocado and a few thin slices of jalapeno if you like it nice and spicy.

Notes

You shouldn't have any trouble finding the chili paste.  I live in a rather rural area and can find chili paste/sambal oelek in the grocery store where they keep the Asian foods. It's usually near the soy sauce. You can sub in Sriracha, but don't use an entire 1/8 cup.  Put in a teaspoon and then adjust the heat to your liking.