Sweet n’ Sour Tofu Crumble Tacos

Sweet n’ Sour Tofu Crumble Tacos

Happy Saucy Sunday! This week’s recipe was inspired by my Honey Hot Crispy Tofu Bowls but made into a delicious taco paired with cilantro lime dressing. For animal protein instead of tofu, sub in chicken or shrimp, coat in cornstarch, and cook in the air-fryer prior to adding to the saucepan.

To achieve the perfect crisp with the tofu, make sure you use extra firm tofu and press out the water with a paper towel well. Once you crumble the tofu with your hands in small pieces, use another paper towel to squeeze out additional water. This way, the cornstarch sticks well onto the tofu crumble and gets extra crisp in the air fryer.

@nourishwithnatalia

Sweet n’ sour tofu tacos 🥡 #saucysunday #veganrecipes #plantbasedcooking

♬ Evergreen – Richy Mitch & the Coal Miners

Sweet n’ Sour Tofu Crumble Tacos

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4 people

Equipment

  • Parchement paper

Ingredients
  

Sweet n' Sour Sauce

  • 1/2 cup agave
  • 4 tbsp sriarcha
  • 4 tbsp tamari gf soy sauce
  • 1/4 cup water
  • 1/4 cup corn starch plus 1-2 tbsp of water
  • ground ginger powder to taste
  • garlic powder to taste

Tofu Crumbl

  • 1 block extra firm tofu pressed
  • 1/4 cup cornstarch
  • 1 tbsp olive oil

Tacos

  • 4 corn tortillas
  • 1 cup cabbage
  • 1/2 cup roasted corn

Cilantro Lime Dressing

  • 1/2 cup cashew yogurt
  • 1/2 cup cilantro plus more for garnish
  • 2 limes juiced
  • salt to taste
  • 4 garlic cloves

Instructions
 

  • Using your hands, crumble tofu block into a mixing bowl until all tofu is in small crumbles. Using paper towels, press out additional water from the crumbles. Sprinkle cornstarch over tofu in the mixing bowl and stir to coat evenly.
  • Add parchment paper to your air-frier, then add tofu. Drizzle over olive oil and shake until evenly coated. Air fry at 400F for 7 minutes. Remove tofu, shake, then put back in Air fryer at 400F for another 7 minutes. If using a stovetop instead, add to a nonstick pan with olive oil and fry until golden brown.
  • While tofu is cooking, add all sweet n' sour sauce ingredients besides cornstarch to a saucepan over medium heat. Stir as you go. Whisk together cornstarch and 1-2tbsp water in a bowl then add to saucepan. Slowly stir until sauce begins to thicken. Add more cornstarch mixed with water until sauce is like a syrupy texture.
  • When tofu is done, add to saucepan. Coat evenly until crumble is covered with sauce. Set aside.
  • Add all cilantro lime sauce ingredients to a blender, blend until smooth. Taste as you go to adjust the salt needed. Mix cilantro lime sauce with cabbage in a bowl. Set aside.
  • Warm up tortillas over stove top then place on a serving plate. Layer cabbage mxiture, tofu, and roasted corn. Top with chopped cilantro. Ready to serve!