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Tofu Tacos with Bang Bang Sauce

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Tofu Tacos with Bang Bang Sauce

with coleslaw, lime and cilantro

Informations supplémentaires
30 min. | 764 kcal | easy | Spicy, Vegetarian | Printable version
1. Setup Cut the green onions into thin strips and place them in a bowl of cold water so that they curl. You can also thinly slice them. Chop half of the cilantro and separate the rest of the leaves from the stems. Cut the lime in half.
2. Cook the tofu In a bowl, break the tofu into pieces. Add the cornstarch and season with salt and pepper. In a deep saucepan, add about an inch of vegetable oil and heat over medium-high. Once the oil is hot, cook the tofu pieces 3-5 minutes until crispy. Remove with a slotted spoon and place on paper towels. Reduce the heat if the oil becomes too hot.
3. Make the coleslaw In a bowl, combine the cabbage, the sour cream, the chopped cilantro and the juice of half a lime. Season with salt and pepper.
4. Make the bang bang sauce In a bowl, combine the sauce mix with the sriracha to taste (caution! spicy).
5. Make the bang bang tofu In a bowl, mix the crispy tofu pieces with the bang bang sauce.
6. Plate your dish Warm up the tortillas in the microwave if desired. Garnish the tortillas with the cabbage, bang bang tofu, green onions and the cilantro leaves. Add lime juice to taste. Bon appétit!
300gTofu
8unitWheat tortilla(s) 6in
40gCornstarch
100gSliced red cabbage
1unitSour Cream
0.5unitLime
15mlSriracha
100mlSauce Mix (mayonnaise,honey,sweet chili sauce)
2unitGreen Onion(s)
1unitCilantro
What you need Pan, saucepan, slotted spoon, bowls
764 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 115g
38%
fat 24g
37%
cholesterol 11mg
4%
fiber 7g
28%
protein 25g
saturated 6g
30%
sodium 850mg
35%
sugar 23g
trans 1g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg