Dinner/Mains

August 4, 2021

Sweet Chili Tofu Tacos with Pickled Ginger Slaw and Wasabi Guacamole

jump to recipe

These Sweet Chili Tofu Tacos with Pickled Ginger Slaw and Wasabi Guacamole are an explosion of flavors and textures. Crispy tofu is coated in sweet chili sauce, placed in a tortilla, and topped with a tangy Pickled Ginger Slaw and spicy Wasabi Guacamole. This is the longest recipe I have given you, and I do not apologize for it. None of it is complicated, there’s just several elements, and trust me - each one and each step is worth it.

For years, I tried to figure out the secret to crispy tofu. Turns out the only real secret is patience. (And a starchy coating.) I would come home from work and rush to get dinner made, and never gave tofu the necessary space or time to reach the crispy texture I desired. Once I finally learned to take my time, I found that crispy tofu is easy to achieve, and well worth every minute. That’s the only real trick to this recipe - make sure to use a large skillet, and fry the tofu in two batches. Yes, it takes extra time, but the resulting crispy tofu smothered in sweet chili sauce is worth the effort.

The accompaniments to these tacos - the Pickled Ginger Slaw and Wasabi Guacamole - draw on Asian-inspired ingredients for a fusion of flavors that is crave-worthy. The pickled ginger and spicy wasabi keep you coming back for more. Each time I tested this recipe, there were zero leftovers! Give these Sweet Chili Tofu Tacos with Pickled Ginger Slaw and Wasabi Guacamole a try for your next taco Tuesday menu!

‍

Ingredients assembled for Sweet Chili Tofu Tacos with Pickled Ginger Slaw and Wasabi Guacamole
Assemble your ingredients.

‍

A block of tofu being pressed with half a head of cabbage on a plate to remove excess moisture
Start by pressing the tofu to remove excess moisture. Wrap the tofu in paper towels or a clean kitchen towel, place it on a plate, and place a heavy object on top (I used the other half of my head of cabbage). Let it press while you prep the other components of the tacos.

‍

Assembling the Pickled Ginger Slaw
Next, make the Pickled Ginger Slaw. Put it in the fridge to hang out while you continue making the tacos.

‍

Making the Wasabi Guacamole
Next, make the Wasabi Guacamole. Set it aside while you move on to making the Sweet Chili Tofu.

‍

Tofu cubes dusted in cornstarch
Cube the tofu and toss it in a large bowl with cornstarch to coat.

‍

Frying tofu cubes in a skillet until crispy, then coating them in sweet chili sauce
Fry the tofu cubes in two batches (important!), to allow them plenty of room to become crisp, not soggy. Add all the crispy tofu cubes back to the pan, and pour over the sweet chili sauce, which will thicken and coat the tofu cubes.

‍

Sweet Chili Tofu Tacos with Pickled Ginger Slaw and Wasabi Guacamole served on a bright green platter
Serve the Sweet Chili Tofu in tortillas of your choice, topped with the Pickled Ginger Slaw and Wasabi Guacamole.

‍


Original publication date: June 28, 2021

Sweet Chili Tofu Tacos with Pickled Ginger Slaw and Wasabi Guacamole

These Sweet Chili Tofu Tacos with Pickled Ginger Slaw and Wasabi Guacamole are an explosion of flavors and textures.

Author:

Kira Freed - The Joyful Plateful

Prep:

25

min

cook:

25

min

total:

50

min

Print It

Ingredients

For the tofu:

16 ounces extra-firm tofu

1/4 cup cornstarch (or arrowroot powder or tapioca flour)

3-4 Tbsp. avocado oi, divided

1/2 cup sweet chili sauce


For the slaw:

1/2 medium head green cabbage, thinly sliced

1/2 cucumber, thinly sliced in half-moons

4 green onions, white and green parts, thinly sliced

1/3 cup sweet pickled ginger, chopped + 2 Tbsp. liquid

1/4 cup avocado oil

2 Tbsp. rice vinegar

1 Tbsp. low-sodium tamari (or soy sauce)

1 Tbsp. sesame seeds

1/2 Tbsp. toasted sesame oil


For the guacamole:

3 ripe avocados, pitted, peeled, and diced

2 green onions, white and green parts, thinly sliced

1/3 cup cilantro, minced

1 Tbsp. low-sodium tamari (or soy sauce)

Juice of 1 lime

1 tsp. wasabi paste


Tortillas of your choice, for serving (I prefer small flour tortillas for this dish; if gluten-free, brown rice tortillas are a great option)

Instructions

  1. Start by pressing the tofu to remove excess moisture. Remove tofu from its packaging, wrap in a clean kitchen towel, place it on a plate, and place another plate with a heavy object on top. Let the tofu stand and drain while you prep the slaw and guacamole.
  2. To make the Pickled Ginger Slaw, in a large bowl, place the thinly sliced cabbage, cucumber, and green onions. Add the chopped pickled ginger. In a small bowl or mason jar, make the dressing by combining the 2 Tbsp. liquid from the pickled ginger, avocado oil, rice vinegar, tamari, sesame seeds, and sesame oil. Whisk (or shake jar) to combine, then pour over the vegetables and toss until evenly coated. Place the slaw in the fridge until ready to serve.
  3. Next, make the guacamole. In a medium bowl, combine diced avocado, green onions, cilantro, tamari, lime juice, and wasabi paste. Use a fork or potato masher to mash until avocados are smooth and ingredients are combined. Set aside until ready to serve.
  4. Now it’s time to make the tofu. Dice the pressed tofu into 3/4-inch cubes, and place in a large mixing bowl. To the mixing bowl, sprinkle the cornstarch over the tofu cubes, and very gently toss the tofu cubes until coated (being careful to not break the tofu cubes).
  5. In a large skillet, heat 3 Tbsp. avocado oil. Once the oil is hot, add HALF of the tofu cubes to the skillet, being careful not to crowd the pan. Allow the tofu cubes to fry for 10-12 minutes total, flipping once halfway through. Remove the first batch from the pan to a plate, and repeat the process with the remaining tofu. Add an additional tablespoon of avocado oil if the skillet is looking dry.
  6. Once all the tofu is crispy, return the first batch to the skillet with the second batch. Pour the sweet chili sauce over the crispy tofu cubes, and toss to coat. The sauce will thicken and glaze the tofu when it hits the hot pan. Turn off the heat, and get ready to serve.
  7. To serve the tacos, place 8-10 sweet chili tofu cubes in a tortilla, top with Pickled Ginger Slaw and Wasabi Guacamole, and serve!

You might also like

Cheesy Bean Burrito Bowls
Spiced Eggplant and Chickpeas over Roasted Sweet Potatoes
Ultimate Caprese Sandwich

Hi there, I’m Kira!

I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!

follow me on socials

What's in season

California Roll Mac Salad
Quinoa Peanut Crunch Salad
Coconut Mango Lime Baked Oatmeal

Leave a comment

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe
Recipesaboutcontact
COPYRIGHT © the joyful plateful 2024
•
ALL PHOTOS COURTESY
The joyful plateful
•
TEMPLATE BY
Saevil Row