🌮 Hoisin Tofu Tacos
I had to submit one more recipe because these tacos are just so delicious. As with the scallion crepes, Hoisin sauce is a key ingredient. This is vegan unless you use the optional Sriracha mayo. I found this recipe on omnivorescookbook.com and modified it a bit. Yield: 2-4 servings Prep and Cook Time: 30 minutes
Ingredients ● ● ● ● ● ● ● ● ● ● ● ● ●
1 12-ounce block extra firm tofu 2 tablespoons hoisin sauce (extra for serving?) 2 tablespoons tamari or soy sauce 2 teaspoons vegetable oil 1 teaspoon cumin powder ½ teaspoon garlic powder 8 flour or corn tortillas 2 avocados – cubed 1 cup cherry tomatoes – halved 1 to 2 jalapeno peppers (or Anaheim peppers for less spiciness) – sliced Lime wedges ¼ cup chopped cilantro Optional – Sriracha mayo
Preparation 1. Press the water out of the tofu. Slice the tofu into two even-thickness pieces. Wrap a few layers of cheesecloth (or paper towels) outside the tofu and place it on a plate. Put a small tray (or another plate) on top with a heavy weight (canned goods, a large book, etc.) on top. 2. After about 20 minutes cut the tofu into ½-inch cubes and transfer to a bowl. Add the hoisin sauce, soy sauce, vegetable oil, cumin powder, and the garlic powder. Gently mix with a spatula until the tofu cubes are evenly coated. 3. Put the tofu cubes in a pan with oil and fry until they are a little brown. (Alternative – bake on parchment at 400° for 15 or so minutes, tossing occasionally) 4. While cooking the tofu, preheat the tortillas. Either wrap them in aluminum foil and put in the oven or heat individually in a frying pan on the stove. 5. Assemble the tacos by adding the tofu, avocado, and cherry tomatoes into the tortillas. Add peppers according to taste and garnish with cilantro. Drizzle with lime juice and either more hoisin sauce (Eric’s favorite) or Sriracha mayo (my choice). 6. Serve immediately!
Janna Stieg College Fund Community Cookbook | 22
