These tacos have it all. Crunch from the Cashews and Cabbage, Creamy Avocado, Tang from the Rice Vinegar and Spicy Kick from the Sriraccha. They are so good you will forget that they are meatless!
Ingredients:
1 (14-ounce) package extra-firm tofu, drained
1/8 tsp ginger powder
1/4 tsp garlic powder
2 Tbs soy sauce
2 tablespoons grape seed oil
2 tablespoons unsalted cashews
1/4 cup rice wine vinegar
3 tablespoons water
1 1/2 tablespoons sugar
1 1/2 cups (2-inch) julienne-cut carrots
1 1/2 cups (2-inch) julienne-cut cabbage
1 ear of corn, cut off cob
2 tablespoons mayonnaise
1 1/2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
1 teaspoon rice wine vinegar
6 (6-inch) corn tortillas
1 avocado diced
1/4 cup diagonally sliced green
1. Cut tofu into Cubes. Place tofu on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; top with a cast-iron skillet or other heavy pan. Let stand 15 minutes.
2. Combine 1/4 cup vinegar, 3 tablespoons water, and sugar in a small saucepan; bring to a boil. Remove from heat; add carrots, corn and cabbage. Let stand 15 minutes; drain.
3.Heat a large skillet over medium-high heat. Combine ginger, garlic and soy sauce in a medium bowl. Toss tofu cubes in soy sauce mixture. Add oil to pan, and swirl to coat. Add tofu to pan; cook 10 minutes or until browned, turning to brown all sides. Remove tofu from pan, and drain on paper towels.
4.Add cashews to pan; cook 30 seconds or until nuts are just beginning to brown. Remove nuts with a slotted spoon, and coarsely chop. Toss cubes of avocado into hot pan and brown.
5.Combine mayonnaise, Sriracha, and 1 teaspoon vinegar in a small bowl, stirring with a whisk.
6. Working with 1 tortilla at a time, heat tortillas in skillet 15 seconds on each side or until lightly browned. Arrange about 1/4 cup carrot mixture in center of each tortilla; top with tofu pieces,avocado, a sprinkle of cashews, mayonnaise mixture, and green onions.
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