Name: Mini Tofu Tacos
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 18 mini tofu tacos
Ingredients: 1 14-ounce package extra-firm tofu, drained; 3 tablespoons cornstarch; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon dried oregano; 1/4 teaspoon garlic powder; Kosher salt; Vegetable oil, for frying; 18 4 1/2-inch corn tortillas; Shredded cabbage, sliced avocado, pico de gallo, crema, chopped cilantro, sliced jalapeño and/or lime wedges, for serving

Directions

Cut the tofu lengthwise into 7 even planks. Cut each plank lengthwise into thirds, then evenly dice into 1/2-inch pieces. Spread the diced tofu on a large baking sheet lined with a kitchen towel or paper towels. Cover with another towel to absorb the moisture. Set aside 5 to 10 minutes.
Meanwhile, whisk the cornstarch, chili powder, cumin, paprika, oregano and garlic powder in a large bowl. Season the tofu with salt, then toss with the cornstarch mixture to coat. Heat 1/4 inch vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu in an even layer and cook, undisturbed, until the tofu starts to brown slightly, 3 to 5 minutes. Gently stir, then continue to cook, tossing, until golden brown all over and very crispy, 5 to 7 more minutes. Transfer the tofu to a paper towel–lined plate to drain. Sprinkle with salt.
Wrap the tortillas in a damp paper towel and microwave until softened and hot, 30 to 45 seconds.
Assemble the tacos: Place some cabbage in the center of each tortilla; top with a slice of avocado. Add some tofu, pico de gallo, a drizzle of crema, chopped cilantro and jalapeño. Serve with lime wedges.

Photograph by Yunhee Kim

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Mini Tofu Tacos

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