Fried Tofu Tacos

Name: Fried Tofu Tacos
Total time: 90
Yield: 8
Ingredients: 14 oz extra-firm tofu, drained and pressed; ⅓ cup mayonnaise; ⅓ cup mexican crema; 1 tablespoon lime juice; ½ teaspoon ancho chile powder; ½ teaspoon kosher salt; ⅓ cup rice wine vinegar; 6 ¼ cups canola oil, divided; 1 lemon, zest; 1 lemon, juiced; ¼ cup caper brine; 1 oz nori sheets, roughly chopped; 2 teaspoons sugar; ½ teaspoon kosher salt, plus more to taste; 1 ½ cups all-purpose flour, divided; 1 ¼ cups dark Mexican lager beer; 8 6-inch flour tortillas; pico de gallo; finely shredded red cabbage; Lime wedge

Recipe by Betsy Carter from tasty.co

Lunch 2 Hr. 30 Mins.

Ingredients

8 servings

•

14 oz extra-firm tofu, drained and pressed
•

⅓ cup mayonnaise
•

⅓ cup mexican crema
•

1 tablespoon lime juice
•

½ teaspoon ancho chile powder
•

½ teaspoon kosher salt
•

⅓ cup rice wine vinegar
•

6 ¼ cups canola oil, divided
•

1 lemon, zest
•

1 lemon, juiced

•

¼ cup caper brine
•

1 oz nori sheets, roughly chopped
•

2 teaspoons sugar
•

½ teaspoon kosher salt, plus more to taste
•

1 ½ cups all-purpose flour, divided
•

1 ¼ cups dark Mexican lager beer
•

8 6-inch flour tortillas
•

pico de gallo
•

finely shredded red cabbage
•

Lime wedge

Instructions

Set the pressed tofu on a baking sheet and freeze for at least 4 hours, up to overnight. Let thaw completely, then cut into 8 ½-inch-thick strips. (Freezing is optional, but will give the tofu a meatier texture.)
Meanwhile, make the crema sauce: In a medium bowl, whisk together the mayonnaise, crema, lime juice, ancho chile powder, and salt. Cover and refrigerate until ready to serve.
In a wide, shallow dish, whisk together the rice wine vinegar, ¼ cup canola oil, the lemon zest and juice, caper brine, nori, sugar, and salt. Add the tofu to the marinade and turn to coat. Cover and refrigerate for 30–60 minutes, flipping once halfway through.
Heat the remaining 6 cups of canola oil in a wide, shallow pan over medium-high heat until the temperature reaches 375°F (190°C).
Add ½ cup of flour to a medium plate. In a medium bowl, whisk together the remaining cup of flour and the beer until a thick, but pourable, batter (similar to pancake batter) forms.
Working in batches of 4–5 strips at a time, remove the tofu from the marinade and dredge in the flour, shaking off any excess, then dip in the beer batter. Transfer to the hot oil and fry for 5–7 minutes, until golden brown on all sides. Transfer to a paper towel-lined plate and immediately sprinkle with salt.
Assemble the tacos: Add 1 piece of fried tofu to each tortilla, then top with 2–3 tablespoons of pico de gallo and a handful of shredded cabbage and drizzle with 1–2 tablespoons of the crema sauce. Serve immediately with lime wedges alongside.
Enjoy!