Honey Sriracha Tofu Tacos

Schools are now closed through the end of the year.  As a teacher and a parent of a 9 month old I have so many emotions. While I knew this was coming, it still hit me hard and I’m feeling overwhelmed by the anticipation of the weeks ahead.  It’s hard to get a truly restorative night’s sleep as my brain is constantly spinning, 


In the kitchen we’ve mostly been cooking up old favorites such as meatballs, a cauliflower lentil shepherd’s pie, pasta sauce, several whole roasted chickens, an improvised curry, chili, linguine with clam sauce, tofu stir fry, and so much more.   We’ve transitioned from weekly grocery shopping with items for specific meals to a large monthly shop where we buy ingredients we know we love and build meals based on what needs to be cooked next.  


These tacos were the result of buying far too many jalapenos and us learning to incorporate tofu into more meals. We picked the jalapenos along with some radishes that served as a tasty garnish, sauteed the tofu, and topped it with a quick coleslaw.  I was pleased with the result.

Honey Sriracha Tofu Tacos

  • Servings: 3-4
  • Print

I hope you enjoy these sweet and spicy tofu tacos topped with a quick coleslaw and pickled jalapenos !


Ingredients

  • 2 Tablespoon honey
  • 2 Tablespoons sriracha
  • 1 Tablespoon white wine vinegar
  • 2 loosely packed cups of Sliced cabbage
  • 1 Grated carrot
  • 1/4 cup red wine vinegar
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon celery salt
  • Small corn tortillas
  • Optional garnish: handful of pickled radish & jalapenos
  • Optional garnish: garlic aioli

Steps & Notes

  1. Place tofu between two plates lined with paper towels and press to remove as much liquid as possible for apx 20 minutes. (Note: I leave a heavy pot or can on top of the plates to help squeeze out the moisture).
  2. Make a quick slaw by combining the cabbage and carrots. Top with red wine vinegar, salt, pepper, sugar, and celery salt. Place in the fridge for 20 minutes to meld.
  3. Whisk together the honey, sriracha, and white wine vinegar in a small bowl.
  4. Once the tofu has dried a bit – cover with the marinade. Place it in the fridge for 15 minutes.
  5. Remove the tofu and cut into cubes. Carefully fry with a splatter guard if possible (splatter and honey is a difficult combo).
  6. Heat the taco shell and then layer each with aioli, cabbage slaw, tofu, and pickled jalapenos!

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Recipe from The Pantry Portfolio @ http://www.pantryportfolio.com

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