We eat a lot of tacos in our house.
Tacos are easy, inexpensive, and typically make everyone happy. If I am in a pinch for time, or have no clue what else to make for dinner, I will normally throw together some tacos with whatever ingredients we have on hand.
Most recently I was in the mood for something light, crunchy, and asian inspired. So I decide to marinate some tofu, make a light crunchy slaw, a creamy ginger dressing , and fry up some leftover wonton wrappers I had on hand.
Everyone in the house loved these tacos, and I have a feeling will be my go to taco this summer. I always have tofu and slaw mix in my fridge, and my pantry always has the ingredients for this quick marinade!
I have most recently started buying a tube of minced ginger to keep in the fridge for quick flavor and less hassle. It seems we just keep getting busier in this house, so I am currently all about anything that can save me some time and effort.
So if you are in the mood to switch up your taco game, try these sesame tofu tacos with asian slaw. Taco Tuesday ( or any other day of the week) just got a little more exciting!
INGREDIENTS:
1 block extra firm tofu
1/4 cup soy sauce, or coconut aminos
juice from 1 lime
2 teaspoons sesame oil
1 teaspoon minced garlic
2 tablespoons brown sugar
1 pack flour tortillas
a handful of cilantro
10 vegan wonton wrappers
oil for frying
Asian Slaw:
3 cups slaw mix, or shredded cabbage
juice from 1 lime
1 -2 teaspoon sesame oil
1-2 tablespoons toasted sesame seeds
Ginger Dressing:
1/4 cup vegan mayo
2 teaspoons minced ginger
1 teaspoon minced garlic
2 teaspoons apple cider vinegar
2 teaspoons agave or sugar
2 teaspoons soy sauce
INSTRUCTIONS:
Remove tofu from package and wrap in a clean kitchen towel, or a few paper towels. Place a few books on top and let the tofu sit for 10-15 minutes to press out the excess liquid.
Cut tofu in 1/4 inch thin long strips. Whisk together the soy sauce, lime juice, sesame oil, garlic, and brown sugar in a shallow dish. Let tofu strips marinate in the mixture for about 15 minutes.
While the tofu is marinating mix together the ingredients for the slaw and set aside.
Mix the ingredients for the dressing and set aside.
Stack the wonton wrappers on top of each other and cut them into 1/4 inch strips. Separate the strips.
Heat a medium skillet or small sauce pan with an inch or two of oil over medium heat. Once the oil is hot, add the wonton strips in batches, careful not to over crowd the pan. Fry the strips for just a few minutes or until golden brown. Place cooked strips on a paper towel lined plate.
Heat a large skillet over medium heat. Add the tofu, along with the marinade to the pan. Let the tofu cook on each side for a few minutes before flipping. Cook the tofu until all of the liquid has been absorbed and the tofu is browning and crisping around the edges.
To build the tacos, add some tofu to a tortilla, top with slaw, a drizzle of dressing, some crispy wontons, and some fresh cilantro.
If you like this recipe, try these:
Vegan Alabama White Sauce Tempeh Tacos
