A brighter taco experience that pairs wonderfully with summer’s bounty and is a fresh change of pace from the deep and smokey flavors of my original tofu taco recipe. In all honesty this is just my tofu larb lettuce wraps with taco fixins’. I have zero qualms about mixing and matching my food styles. Make it vegan by skipping the cheese or using vegan cheese. Or make it gluten free by using corn tortillas. Works great in a salad or as lettuce wraps too!
ingredients
makes about 8-10 tacos depending on size and fixins’ added
1.5 Oz ( about 1/4 cup) Rice, uncooked, OR 3 Tablespoons Toasted Rice Powder
3 Tablespoons of Canola, Vegetable, or Peanut Oil
14 oz Firm or Extra Firm Tofu
8 grams (about 4 cloves) Fresh Garlic
1/2 Cup Vegetable Stock
1/4 Cup (about 2 limes) Lime Juice
1/4 - 1/2 Teaspoon Chili Powder
1 - 2 Teaspoons Sugar
.75 Oz ( about 1/2 cup) Fresh Cilantro
1 Oz (about 1) Green Onion or Chives, sliced
1/4 - 1 Teaspoon Table Salt, approximate, to taste
1/4 - 1/2 Cup Water, approximate
serving suggestions
Wrapped up in wheat tortillas or soft tacos
Nestled in lettuce wraps- bibb, butter, or iceberg varieties work best.
A top of bed of lettuce and greens
Adorn with tomatoes, lettuce, pepitas, and queso fresco or other cheese.
Serve with condiments such as salsa, hot sauce, and fresh or pickled jalapenos.
the method
In a dry skillet, toast rice over medium-high heat, stirring constantly, for about 5-8 minutes, or until toasty and aromatic. If the rice starts to pop into puffed rice, it’s definitely time to stop! Put aside and let cool. Process in a blender or food processor until it resembles a coarse flour consistency.
Toasted Rice Flour
Cut tofu block into half lengthwise and use paper towels to press out any excess moisture. Cut into approximately 1” cubes.
Press out excess moisture.
Heat oil in a frying pan or skillet over high heat until smoking. Add tofu and stir fry for about 8 minutes or until it starts to get golden. Reduce heat to medium and use a flexible spatula to press the cubes into a looser, ground meat-like consistency. Don’t worry about getting a perfectly uniform texture. Add salt to taste; the tofu should taste properly seasoned on its own.
Stir fry until golden.
Press into a looser texture.
Add garlic cloves, and saute for just a minute or 2. Blend in stock, lime juice, sugar and chili powder. Stir in fresh herbs and green onions and heat until leaves are just wilted. Remove from heat and mix in rice powder. Stir in water, a tablespoon or 2 at a time, until the tofu mixture stops absorbing the moisture. The dish should be moist but not watery. Taste and add additional salt if necessary. Add any additional sugar, chili powder, and lime juice if desired.
Add a little water until mixture stops absorbing the moisture.
Serve in tortillas or taco shells. Or serve a top salad greens or as a lettuce wrap. Top with additional fresh veggies and condiments as desired.
Summer Tofu Tacos on Corn Tortillas