Tofu, the pasty white bean cake, has an unusual texture for those unfamiliar. Eaten raw, it definitely tastes healthy. Like many healthier foods, to truly ignite desire for another bite, this non-meat protein needs a little dressing up. Some people love tofu truly, madly and deeply. Others simply don’t comprehend why anyone would ever eat something so revolting.
Understand that tofu’s roots run deeper than most foods. There is evidence this little bean cake was first found in ancient China over 2,000 years ago. The first time the word tofu was written was in the late 15th century. Tofu’s creation is heavily, if not entirely, a result of the vegetarian constraints of the Buddhist diet.
It’s just a little coagulated soymilk, pressed into a block. Tofu is low in calories, high in protein and has very little fat.
Some people have aversions, but this recipe’s sole goal is to quell those feelings. The mission, should you accept it, is to make a delicious tofu dish that makes tofu-haters fall in love. The marinade gives the tofu a sweet spice, the wok makes each tofu cube a little crispy.
A word to the wise: Freeze your ginger root ahead of time, then use a cheese grater to get the desired amount. It will blend in nicely and is much easier than peeling and mincing the ginger root. The recipe is relatively easy, even if you have little experience wielding a wok. Make the marinade and chili-soy sauce, chop tofu, heat tofu, build taco, and enjoy. These Korean barbecue-like tofu tacos have proven themselves time and time again over the last two years.
“Make a believer out of you” tofu tacos
Makes four tacos
Ingredients for tofu marinade
8-ounces firm tofu diced into cubes
3 tablespoons soy sauce
1-teaspoon chili garlic paste
1-teaspoon fish sauce
2 teaspoons minced or grated ginger
1 clove of garlic sliced thin
Ingredients for Chili-Soy sauce topping
1/2-teaspoon chili garlic paste
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
3 tablespoons oil
1 bunch chopped cilantro
1 onion diced
Combine all marinade ingredients in a bowl. Increase the heat, if desired, by adding a little more chili garlic paste or some Sriracha. Combine mixture with diced tofu.
Let everything marinate for at least 30 minutes, you can leave it longer if you like. Stir the tofu and marinade occasionally to ensure even distribution of the sauce.
Heat up your wok and add a tablespoon of oil. Remove the tofu from the marinade with a slotted spoon; don’t pour the marinade in with the tofu. Stir-fry those suckers until they’re golden brown on the outside.
Soften corn tortillas by wrapping a moist paper towel and microwave for 15 seconds. Double-up on the corn tortillas for a studier taco. Add tofu and desired toppings.
Drizzle some of the chili-soy sauce on top and serve. That friend who claims he's never had an enjoyable tofu experience will literally eat his words along with the entire taco.
Agree, Saigon Deli, the real one, not the other one across the street.
We ate there and the food was excellent. You need to go back and have…
lets not forget the old elephant foot IPA in the 16 oz cans from Tampa…