We've combined tacos with many a world cuisine before, but we haven't yet brought tacos to the land of the rising sun. Not until now. Crispy fried tofu makes for a perfect morsel, topped with a fiery pineapple slaw that brings the heat and sweet in perfect balance. Add in that teriyaki glaze and you've got an East meets Southwest hand-held wonder that breaks the compass with ingenuity.
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You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Tofu
Line a plate with a paper towel.
Cut tofu into 1" dice. Place on towel-lined plate and top with more paper towels and a second plate. Set aside to press at least 10 minutes.
While tofu presses, prepare ingredients.
Prepare the Ingredients
Mince cilantro, leaves and stems.
Coarsely chop pineapple.
Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.
Trim and thinly slice white portions of green onions. Thinly slice remaining green onions on an angle. Keep white and green portions separate.
Make the Pineapple Slaw
Combine pineapple, jalapeño (to taste), white portions of green onion, cilantro, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Set aside and allow flavors to marry.
Cook the Tofu
In another mixing bowl, toss tofu with cornstarch, coating tofu completely.
Place a large 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.
Rinse out mixing bowl used for tofu. Return cooked tofu to rinsed bowl and toss with seasoning blend.
Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave, 30 seconds.
Plate dish as pictured on front of card, filling tortillas with tofu and drizzling with teriyaki glaze. Top with slaw and garnish with green portions of green onions. Bon appétit!