Chili Oil Glazed Tofu Tacos
Bold, spicy, and plant-powered— this brings crispy tofu, fiery chili oil, and fresh toppings together in a flavour-packed handheld feast. Perfect for a quick lunch or weeknight dinner.
INGREDIENTS:
250g firm tofu, cubed
2 tbsp cornstarch (for coating)
2 tbsp vegetable oil
2 tbsp chili oil (adjust to taste)
4–6 small tortillas
1 cup shredded lettuce or cabbage
½ cup diced tomatoes
¼ cup sliced red onion
Salt and pepper, to taste
GARNISH:
Fresh coriander
Lime wedges
METHOD:
1. Pat tofu dry, toss with cornstarch, and season with salt and pepper.
2. Pan-fry tofu in vegetable oil over medium-high heat until golden and crispy. Reduce heat, add chili oil, and toss to coat.
3. Warm tortillas, then fill with lettuce or cabbage, tofu, tomatoes, and onion.
4. Top with coriander and a squeeze of lime. Serve immediately and enjoy the kick
