Fried Tofu Tacos
featured in Grilled vs. Fried Baja Tofu Tacos
Topped with pico de gallo, shredded red cabbage, and a 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
March 22, 2023
Total Time
1 hr 30 min
1 hr 30 min
Prep Time
15 minutes
15 min
Cook Time
45 minutes
45 min
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
- 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
Preparation
- 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!
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