Fried Tofu Tacos

Fried Tofu Tacos

4.0(10)

Topped with pico de gallo, shredded red cabbage, and homemade crema sauce, these fried tofu tacos are loaded with fresh flavor and texture. The beer-battered and fried tofu cutlets could fool any seafood lover or fish-stick fan. We recommend freezing the pressed tofu before marinating to mimic that flaky fish-like consistency.

Cook Time
45 minutes
Total Time
1 hr 30 min
Yield
8 tacos

Ingredients

  • 14 oz extra-firm tofu, drained and pressed

Crema Sauce

  • ⅓ cup mayonnaise (80 g)
  • ⅓ cup mexican crema (110 g)
  • 1 tablespoon lime juice
  • ½ teaspoon ancho chile powder
  • ½ teaspoon kosher salt

Fried Tofu

  • ⅓ cup rice wine vinegar (80 mL)
  • 6 ¼ cups canola oil (1.5 L), divided
  • 1 lemon, zest
  • 1 lemon, juiced
  • ¼ cup caper brine (60 mL)
  • 1 oz nori sheets, roughly chopped
  • 2 teaspoons sugar
  • ½ teaspoon kosher salt, plus more to taste
  • 1 ½ cups all-purpose flour (185 g), divided
  • 1 ¼ cups dark Mexican lager beer (300 mL)

For Serving

  • 8 6-inch flour tortillas
  • pico de gallo
  • finely shredded red cabbage
  • Lime wedge

How to Make It

1. Step
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.)
2. Step
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.
3. Step
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.
4. Step
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).
5. Step
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.
6. Step
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.
7. Step
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.
8. Step
Enjoy!

Tags

FreezerBaking PanWeeknightDinnerContains AlcoholLunchMeasuring SpoonsCutting BoardFusionDeep-FrySaute PanWhiskStove TopDry Measuring CupsMixing BowlLiquid Measuring Cup

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