Crispy Adobo Tofu Tacos

with pickled shallot and chipotle ranch slaw

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk, Eggs, Wheat, Soy

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

How many crisps can a Home Chef crispy taco crisp if a Home Chef taco did up crisps? There's the fried tofu, of course, coated in cornstarch for that amazing outside. Coming in at the end is the perfectly pickled shallot, but also the ranch slaw, which raises the crispy crunch level on this meal to 11 out of 10.

In Your Box (serves 2)

  • 1 Tbsp. Taco Seasoning
  • 4 oz. Slaw Mix
  • Info
    6 Small Flour Tortillas
  • 1 Shallot
  • ½ oz. Cilantro
  • 1 Lime
  • Info
    2 oz. Shredded Oaxacan Cheese
  • Info
    1½ oz. Chipotle Ranch Dressing
  • 3 Tbsp. Cornstarch
  • Info
    12 oz. Extra Firm Tofu

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    889
  • Carbohydrates
    70g
  • Fat
    56g
  • Protein
    31g
  • Sodium
    1477mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Non-Stick Pan
  • 2 Mixing Bowls
  • 1 Microwave-Safe Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using diced chicken, pat dry and follow same instructions as tofu in Step 4. Cook until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using mahi-mahi, pat dry and cut into 2" pieces. Follow same instructions as tofu in Step 4, cooking until mahi-mahi reaches a minimum internal temperature of 145 degrees, 5-7 minutes.

  1. 1

    Prepare the Ingredients

    Line a plate with a paper towel. Cut tofu into 1" dice and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture. Set aside, 5 minutes. While tofu sits, peel and halve shallot. Slice thinly. Halve lime and juice. Coarsely chop cilantro (no need to stem).

  2. 2

    Pickle the Shallot

    Combine shallot and 2 Tbsp. lime juice in a microwave-safe bowl. Microwave until softened, 30 seconds.

  3. 3

    Make the Slaw

    Combine slaw mix, ranch dressing, half the cilantro (reserve remaining for garnish), and a pinch of salt in a mixing bowl. Set aside.

  4. 4

    Cook the Tofu

    Line a plate with a paper towel. In another mixing bowl, gently combine tofu and seasoning blend. Add cornstarch and gently combine again. Place a medium non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Add tofu to hot pan and stir occasionally until golden brown, 6-8 minutes. Remove tofu to towel-lined plate.

  5. 5

    Finish the Tofu

    Wrap tortillas in a damp paper towel and microwave until warm, 30 seconds. Plate dish as pictured on front of card, filling tortillas with tofu,slaw, cheese, pickled shallot, and remaining cilantro. Bon appétit!

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