Wednesday, June 9, 2010

Tofu Tacos

Last month's issue of Food and Wine had a really neat article on tacos and taco recipes. One of the recipes was for a crunchy Korean inspired tofu taco. It's a really unusual recipe, and I was excited to make it. Dave doesn't love spicy food as much as I do, so instead of making Korean-flavored tacos with kimchi, I made more of a generic "Chinese" version--soy sauce, sesame oil, and sweet chili sauce as a marinade. (I marinated the tofu for several hours in the fridge to give it extra flavor.) I made a Napa cabbage slaw as a topping, using a soy sauce based dressing. I also added some chow mein noodles for a bit of crunch. Dave added sweet and sour sauce to his tacos, but I thought they were delicious as is.

The tofu in this recipe is deep-fried, but you could also bake it in the oven or even grill it. I've always found deep-frying to be a bit scary, especially since I'm quite clumsy and get distracted easily. When I made these tacos I did start a very small kitchen fire, and ended up with a nasty oil burn on my wrist. Still, the tacos were fabulous, and I only deep-fry when Dave's around though--house rules.

If you do decide to bake or grill the tofu, leave off the corn starch.

Here's the link to this yummy recipe.


  1. These look so good, Michele. I have to admit I like fried tofu, and your cabbage slaw sounds like a perfect accompaniment. I like the idea of crunch from the Chinese noodles, too. Great combo.

  2. You don't make me want to try deep frying! The tacos look good, though. I love those crunchy noodles!

  3. Thank you!

    Jill-- frying is not too bad. I'm just very, very clumsy.