|by Randy Mayer|
I just returned from a trip and of course upon returning home I knew there would be little to eat in my house. I was tired and hungry but the last thing I wanted to do this late in the evening was cook. On my way home I stopped at a little market and picked up fresh vegetables, taco shells, and tofu. The rest of the ingredients I was sure I had at home. I usually opt out of the jalapeno pepper. I had made these tacos before so I knew it would be easy and delicious. My friend Super Chef Dave introduced them to me from the Cooking Light magazine and I was instantly hooked. Sometimes I use lettuce, tomato and cheese rather than the slaw and find all toppings work well. With these tacos, it is all about the crusted tofu. Even non tofu lovers like them. So enjoy and stay tuned for pictures and recipes from my trip.
1 (14-ounce) package water-packed extra-firm tofu
1/2 cup salted, dry-roasted peanuts
1/2 cup panko (Japanese breadcrumbs but regular crumbs work too)
1/2 cup light coconut milk ( in a pinch use regular milk but nothing beats coconut milk)
1 large egg, lightly beaten
3/4 cup all-purpose flour
3 tablespoons canola oil, divided
2 cups thinly sliced cabbage
1/3 cup sliced green onions
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
1 jalapeno pepper, seeded and thinly sliced ( optional)
8 (6-inch) corn tortillas
Lime wedges (optional)
. 1. Cut tofu lengthwise into 4 (1/2-inch-thick) slices. Place tofu slices on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; let stand 5 minutes. Cut each tofu slice, lengthwise, into 1/2-inch-thick strips; cut strips in half crosswise.
. 2. Place peanuts in a food processor; process until ground. Combine peanuts and panko in a shallow dish, stirring well. Combine milk and egg in a shallow dish, stirring well. Place flour in a shallow dish.
. 3. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Dredge half of tofu in flour; dip in egg mixture. Dredge in peanut mixture. Add coated tofu to pan, and saute 4 minutes or until golden and crisp, turning to brown on all sides. Remove tofu from pan, and drain on paper towels. Repeat procedure with 1 tablespoon canola oil, tofu, flour, egg mixture, and peanut mixture.
. 4. Combine cabbage and the next 4 ingredients (through jalapeno). Drizzle the cabbage mixture with remaining 1 tablespoon oil; toss to coat. Heat tortillas according to package directions. Place 2 tortillas on each of 4 plates; top each tortilla with 1/4 cup slaw. Divide tofu evenly among tacos. Serve with lime wedges, if desired.
Julianna Grimes, Cooking Light MAY 2012