A Hearty Vegetarian Food Blog

Sriracha Glazed Tofu Tacos

So Trader Joe’s, which is the inspiration for many things in my life (#storecrush) was the inspiration for these sriracha tofu tacos. When I saw sriracha tofu at Trader Joe’s recently, my first thought was “Wow that looks so juicy and delish and way better than an albino sponge!” which is tofu’s usual aesthetic.

My second thought was “Sheesh, $3.69 for 7 ounces? Compared with $1.99 for 16 ounces of the regular stuff?? That’s like 4 times as expensive!”

My third thought was “#MATH, you go girl.”

My fourth thought was, “I am going to scurry on home and make a homemade version of this myself. I’d better get out of here before I drown in a sea of inefficient weekend shoppers and almond milk.”

Stream of consciousness Teresa, brought to you by Teresa.

So let’s talk about these tacos.

The star is obviously the tofu. I know that unadorned tofu serves a purpose, but that purpose isn’t to be delicious. However, sriracha, maple syrup, and garlic are a flavor powerhouse that pairs well with a fairly bland base like extra-firm tofu.

The tofu is baked until crispy on the outside, and then it takes a little swim in the glaze, which adheres to it really well. The result has a slightly sticky exterior, like day-old Chinese takeout. YAS.

And because we’re all about tEXtuRaL vaRIeTy here, I’m throwing in some creamy avocado and some crunchy slivered almonds. And then add whatever else you want, because it’s your life and these are your tacos. Here’s the recipe. Hope you dig it.


Print Recipe
Sriracha Glazed Tofu Tacos
Course Main Dish
Prep Time 20 minutes
Cook Time 40 minutes
Servings
tacos
Ingredients
For the tofu:
For the sweet, spicy, sriracha glaze:
For the tacos:
Course Main Dish
Prep Time 20 minutes
Cook Time 40 minutes
Servings
tacos
Ingredients
For the tofu:
For the sweet, spicy, sriracha glaze:
For the tacos:
Instructions
  1. Preheat oven to 400 degrees and brush a large baking sheet with olive oil.
  2. Drain tofu. Place tofu on a clean or a few paper towels and cover with another towel. Put a couple of heavy plates or a cast iron skillet on top of the tofu and let it drain for several minutes. Tofu should be dry to the touch; if it is not, replace towels or paper towels and let drain for another few minutes.
  3. Cut your tofu in half hot dog style, and then cut each half into 9 slices, so that you end up with 18 rectangular slices (this will be 3 per taco), each about 1/2 inch thick.
  4. Dredge tofu in corn starch and arrange on one large baking sheet. Place in the oven and cook for 15-20 minutes, until the pan side of the tofu is a light golden brown, and flip each piece of tofu. Cook for another 10-15 minutes or until both sides of the tofu are golden brown. Remove from the oven and cool on the pan.
  5. In a large bowl, whisk together all ingredients to make the glaze. Add cooled tofu and toss lightly, ensuring that each piece of tofu has been coated in sauce on both sides.
  6. Arrange half of tofu in large skillet and cook over medium heat for about two minutes. Flip each piece of tofu and cook for another minute or so, just until glaze begins to thicken and brown slightly. Repeat with second batch of tofu.
  7. If desired, lightly toast tortillas in a skillt over low heat, cooking for 1 minute or so on each side. Cool on a cooling rack to limit moisture retention.
  8. Combine avocado, salt, and lime juice in a bowl, and mash to your desired consistency. Spread avocado on tortillas, and arrange tofu on top of the avocado mash.
  9. Add slivered almonds, cilantro, and additional sriracha according to your preferences. If you’re feeling really crazy, try some pickled red onion, bell peppers, or other crunchy veg. Or just stick to the basics as God (*Teresa) intended.


Leave a Reply

Your email address will not be published. Required fields are marked *