Tacos are a deceptively simple food; we think of them as hand-held goodies easily accessible from trucks or fast food. However simple they look, the flavors they hold can be as complex as any dish. Crispy tofu forms the base here, topped with queso fresco, red cabbage doused in lime juice, and spicy Sriracha-mayo. Every bite forms its own complex flavor, delicious down to the last. Tip: Get your best zest: use the small holes of the grater, and press into it until the colored skin comes off. Zest as little of the white beneath as possible: the white is called pith, and is quite bitter.
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You Will Need
Large Non-Stick Pan
Before You Cook
Prepare Ingredients and Pickle Cabbage
Zest lime, halve, and juice.
Crumble queso fresco, if necessary.
Mince cilantro (no need to stem).
Thoroughly combine red cabbage, lime juice, ¼ tsp. salt, and ¼ tsp. pepper in a mixing bowl. Set aside at least 10 minutes, stirring every few minutes.
Prepare the Tofu
Line a plate with paper towels.
Cut tofu into ½" dice. Place tofu on towel-lined plate and top with more towels. Press firmly, but gently to remove excess liquid.
Place cornstarch in another mixing bowl. Add tofu to bowl and gently toss to coat thoroughly.
Make the Sriracha-Mayonnaise
In another mixing bowl, combine mayonnaise, half the Sriracha, and ¼ tsp. lime zest. Taste, and add more Sriracha if desired. Set aside.
Fry the Tofu
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.
While tofu cooks, wipe mixing bowl clean. Transfer cooked tofu to cleaned mixing bowl and toss with taco seasoning.
Finish the Dish
Wrap tortillas in a damp paper towel and microwave, 30 seconds.
Plate dish as pictured on front of card, filling tortillas with crispy tofu, pickled cabbage, and queso fresco. Garnish with cilantro and Sriracha-mayonnaise (to taste). Bon appétit!
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