Spicy Chili Tofu Tacos
omami:
Sweet Chili Tofu
Taste:
spicy, sweet, limey, hot
Nutrition:
vegetarian
Serving:
2-3
Time:
30 minutes
Goes with:
Salad, sour cream
Ingredients
2 TBSP
Sriracha sauce
5-6 TBSP
Maple syrup
100 g
Mayonnaise
½
small red cabbage, finely sliced
2
Limes, 1 squeezed, the other cut into 6 wedges
50 g
fine corn flour
2 EL
white sesame seeds
1 TL
Salt
½ TL
freshly ground pepper
1
omami Sweet Chili Tofu, cut into 2 cm cubes
6 TBSP
Vegetable oil
6
Tortillas
100 g
grated cheese (e.g. Gouda)
4
Stalk of coriander, leaves plucked from the stalk
Preparation
- For the Sriracha mayonnaise, mix 2 tbsp Sriracha sauce, 1 tbsp maple syrup with 100 g mayonnaise until smooth and set aside.
- Add the lime juice to the red cabbage, mix well, season with ½ tsp salt and pepper and set aside.
- Pour the remaining maple syrup into a small bowl. Mix the corn flour, sesame seeds and ½ teaspoon of salt well in another small bowl. Using two tablespoons, toss the tofu cubes first in the maple syrup and then in the cornflour mixture until well coated, then place on kitchen paper and set aside.
- Heat 5-6 tablespoons of frying oil in a large frying pan over a medium heat. Add 4-6 tofu cubes at a time to the hot oil and fry for 5-6 minutes until golden brown on all sides. Then remove, drain on kitchen paper and repeat the process with the remaining tofu cubes.
- Heat the tortillas in a medium-sized pan over a medium heat, divide between 2-3 plates, serve with the marinated red cabbage, crispy tofu, Sriracha mayonnaise and grated cheese, sprinkle with the coriander leaves and serve with lime wedges.
Happy omami.
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