Name: Chinese Five-Spice Tofu Tacos
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 2 tbsp (30 ml) rice vinegar; 2 tbsp (30 ml) water; 2 tsp sugar; 2 Lebanese cucumbers, julienned; 1 large carrot, julienned; 1 lb (450 g) extra-firm tofu, patted dry and cut into thin slices widthwise; 3 tbsp (45 ml) toasted sesame oil; 1/4 cup (60 ml) low-sodium soy sauce; 1 tsp Chinese five-spice powder; 12 soft wheat or corn tortillas, each 6 inches (15 cm) in diameter; 1/4 cup (60 ml) hoisin sauce; 2 green onions, sliced on an angle; Cilantro leaves, to taste; Sriracha sauce, to taste

Preparation

Marinated Vegetables
- In a bowl, combine the vinegar, water and sugar until the sugar has dissolved. Season with salt. Add the vegetables. Mix well and let marinate while you cook the tofu, stirring a few times. Drain before serving.
Tofu
- In a large non-stick skillet over high heat, lightly brown half of the tofu at a time in the sesame oil. Return all of the tofu to the skillet. Add the soy sauce and five-spice. Continue to cook for 8 minutes or until the tofu is nicely browned and crispy, stirring often with a wooden spoon. Season with salt and pepper. Set aside on a plate. Rinse and dry out the skillet.
- In the same skillet over medium-high heat, warm the tortillas for 15 seconds on each side. Set aside on a plate. Cover the tortillas with a clean dishcloth to keep them warm and to prevent them from drying out.
- Spread about 1 tsp (5 ml) of the hoisin over the centre of each tortilla. Top with the tofu, marinated vegetables, green onions, cilantro and sriracha.

Chinese Five-Spice Tofu Tacos

Categories

Ingredients

Marinated Vegetables

Tofu

Toppings

Preparation

Marinated Vegetables

Tofu

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan