I’ve had a love affair with Vietnamese flavours for a while now – think fresh, crunchy, tonnes of herbs, tangy lime, and plenty of chilli to boot (if that’s how you roll).
I wanted to make a recipe for you that takes on some of those flavours and textures, yet mashes them up into an Asian-fusion taco of sorts. Yes alright, it’s not entirely traditional… But quick, easy, and super darn tasty is something I know you’re into as much as me. Plus – it’s the perfect solution when entertaining those last-minute summer guests!
Let’s dive in…
How to Cook Tofu (like a boss)
Lots of people I meet shy away from the ol’ tofu – largely thinking it’s bland, tasteless, and soggy to say the least.
That’s because it hasn’t been cooked properly!
Tofu, with a bit of love, can be an incredible base for all sorts of flavours. Think of it like the plant-based chicken – white, tender, and ready and waiting to soak up all the spices and herbs you throw at it.
You can also play with the textures – crispy, soft, it goes both ways. In recipes like this one, I like my tofu crunchy and crisp. The key here is to press the moisture out before cooking with a paper or cotton tea towel, fry it til golden in some coconut oil, then add your sauce and flavours after. Your newly fried and dried tofu will soak up that liquid like nectar from the gods.
This pack of tofu packs a whopping 450g – enough to feed a family of 4, or even 6, and cost less than $5.
Blitz a tasty mayo with me
Outside of your tofu preparation, this recipe is super simple and quick. Blitz up the tasty Mayo (I added Lime and Pink Pepper essential oils for extra pow!), thinly slice your veges, then a quick fry of your tofu and you’re done. You can play around with the flavours too. On my second round of these, I spread some avocado mash underneath, which was super tasty. I then made a Vietnamese inspired dressing on the third go, with soy sauce, lime juice, chilli, salt, and a dash of coconut sugar. Top the tacos with lightly pan-toasted cashews, and your house guests will go wild.
My next iteration? Miso in the mayo! Yes, it’s all possible with this Vietnam-hits-Costa-Rica mash-up of a meal.
Pick your favourite Asian flavours, and go wild!
This one’s swiftly become a fav in our house, so let me know if it makes the cut at your place too.
Want more tasty tofu recipes?
Til next time, as always my friend, stay happy and well.
Ingredients
Lime and Pepper Mayo:
- 1/2 c cashews
- 1/2 c water
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1/4 tsp sea salt
- 5 drops lime essential oil optional
- 2 drops pink pepper essential oil optional
Crispy Tofu:
- 450 g tofu
- 1 tbsp coconut oil
- 2 tbsp soy sauce
- 1/8 tsp sea salt
Tacos:
- 6 tortillas
- 1/8 white cabbage
- 1/8 red cabbage
- 1 carrot
- 1/2 c coriander
- 1 spring onion
- 1 chilli (optional)
- 2 limes (cut into cheeks/wedges)
Instructions
- To make the mayo, blend all ingredients together, then place in the fridge to chill and thicken.
- To make the tofu, drain, press with paper towels, and cube.
- Melt coconut oil on high, then fry until crispy and golden on all sides.
- While the tofu cooks, finely slice the vegetables.
- Take the tofu off the heat, then add soy sauce/tamari and salt and squeeze a few drops of lime juice over the cubes.
- To assemble, spread the mayo on the tortillas, add the vegetables and tofu, top with coriander and an extra drizzle of mayo and squeeze the fresh lime slices over the top.
Recipe Notes
- I also love adding chilli in to the pan with the tofu for extra spice!
- Try these with a smear of avo spread on the taco too, or sliced on the top. I also tried adding some white miso to the mayo, which is was beyond delicious.
- For your tofu, you can make it even more crispy by doing the following additional steps. These do take a bit longer, but definitely worth a try if you’re deciding to make tofu a regular part of your routine:
- When pressing the tofu, put a heavy pan on top, and leave it to press for 30 minutes – this takes even more moisture out.
- After pressing, try freezing your tofu pieces – once you defrost them (be sure to pour off the water that comes from defrosting), they become uncannily even more like chicken in texture – almost stringy.
- You can also try baking your tofu – 20-30 minutes at 180°C (355°F), for an even crispier experience. If you do this, add your soy sauce, salt, and melted coconut oil and toss, before placing in the oven.
- If you want a true KFC style experience, you can even sprinkle over some cornflour before baking as above.
- If you’re doing all this – the extra long press, freeze, cornflour, and bake – you might like to do a few packs at a time. Your crispy tofu will then last up to 5 days in the fridge, ready to add to these tacos, as well as any other recipes you’ve got planned (stir-fries, curries, salads, sushi – anything!).
- If you’d like to learn more about the incredible therapeutic benefits of plant-based essential oils, and how you can use them in your cooking (safely and spectacularly), watch my free online introductory workshop here.
- Soy free: To make these soy free, you can use chickpea tofu.
- Gluten free: To make these gluten free, use your fav gluten free wraps, or serve the toppings over brown rice.
- Low carb: To make these low carb, add extra avocado (1/4-1/2 per serve), double the tofu per person, and serve as a salad.
