Chili-Glazed Tofu Tacos

“LOVE the chili-glazed tofu tacos.” “The chili glazed tofu tacos were absolutely to-die-for!”  “OHMYGOD!!! The chili-glazed tofu tacos were AMAZING!!!!”  When we get notes like this, we know we have a recipe that needs to be shared.  And now… our famous Chili-Glazed Tofu Tacos.  It’s inspired by the West Coast food truck movement.  It’s exotic, savory, sweet and totally delicious.  (And did we mention it’s on the table in 10 minutes?)

Ingredients

1/4 Cups Slivered Almonds
10 oz Extra Firm or Baked Tofu, Cubed
1/4 Cup Mae Poi Sauce
2 Tbsp Soy Sauce or Tamari
1/4 tsp Cornstarch
1 tsp Sesame Oil
1/4 tsp Grated Ginger
2 Tbsp Sliced Green Onions
4 1/2 Cups Shredded Cabbage
6 Corn Tortillas

Putting It All Together

This dinner is easy. Cook up the tofu and the cabbage. When they’re almost done, heat up your tortillas and get ready to eat!

Heat a large non-stick skillet over medium high heat.

Add the almonds to the pan and toast until golden.  (You’ll know they’re ready when it starts to smell nutty.)

(If you don’t have a non-stick skillet, add 1 Tbsp olive oil.)

Take the nuts out and set aside.  Return the pan to the heat and add 1 tbsp olive oil.  When it’s good and hot, add the tofu and cook until it no longer sticks to the pan, about two to three minutes.   (If you try to stir before it releases on its own, it’s likely to stick.  That’s not ideal, but it’s OK, since we’re adding the chili glaze in the next step.) When one side is toasty, stir and toast another side.

While the tofu is cooking, mix up the Chili Glaze.  Put the Mai Poi Sauce, Soy Sauce or Tamari, Cornstarch, Sesame Oil and Ginger into a bowl and stir well.

When the tofu is cooked, Chili Glaze and green onions to the pan.  Cook for a minute, scraping up any tofu still stuck to the bottom (yes it’s that good).  Transfer it to a bowl, then add the cabbage to the skillet and cook until it just softens.  Season with salt and pepper.

While the cabbage is cooking, heat your tortillas in a dry skillet or directly over your gas burner.  (We cook ours for about 30 seconds on each side, over medium high heat.)  If you want to add a little extra flavor, fry them in a bit of oil and salt.  It’s an extra step that really brings out the warmth of the tortilla.

Now you’re ready to make your tacos.  Fill them with the cabbage and tofu mix and top with the almonds.

That’s it.  Enjoy!

 

Serves: 2