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Fried Tofu Tacos

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.

Tasty Team
July 27, 2021
Total Time

1 hr 30 min

1 hr 30 min

Prep Time

15 minutes

15 min

Cook Time

45 minutes

45 min

Fried Tofu Tacos
Total Time

1 hr 30 min

1 hr 30 min

Prep Time

15 minutes

15 min

Cook Time

45 minutes

45 min

Ingredients

for 8 tacos

  • 1 package 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, juiced
  • 1 lemon, zest
  • ¼ cup caper brine (60 mL)
  • 1 nori sheet, 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 flour tortillas
  • pico de gallo
  • red cabbage, finely shredded
  • lime, wedges

Preparation

  1. 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. 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. In a wide, shallow dish, whisk together the rice wine vinegar, ¼ cup canola oil, lemon juice and zest, 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. 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. Add ½ cup 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. 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. 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. Enjoy!

Ingredients

for 8 tacos

  • 1 package 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, juiced
  • 1 lemon, zest
  • ¼ cup caper brine (60 mL)
  • 1 nori sheet, 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 flour tortillas
  • pico de gallo
  • red cabbage, finely shredded
  • lime, wedges

Preparation

  1. 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. 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. In a wide, shallow dish, whisk together the rice wine vinegar, ¼ cup canola oil, lemon juice and zest, 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. 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. Add ½ cup 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. 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. 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. Enjoy!
Fried Tofu Tacos

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