Sunday, August 9, 2015

Beer Battered Tofu Tacos with Mango Salsa

I feel like I have started many posts in this blog with, "please keep reading... just trust me... this sounds weird but it's good...", and here's another one!  I know, tofu isn't everyone's cup of tea.  It's not mine either, to be honest.  I'd much rather have tempeh; it has more texture and substance and feels like you're eating actual food, not marshmallows.

And then this happened.

Are those fish sticks? Nope they're beer battered, fried tofu sticks, and they are officially the best way to eat tofu.  The outside gets crunchy and the inside is soft, just like a fish stick.  In fact I may or may not have tricked a certain 4-year old, who fully believed that she was eating fish.  The rest of my family knew what they were eating, and while they started off very skeptical, they loved it in the end!  This is actually a meal that could turn tofu haters into believers.

More than the tacos themselves, the salsa was a total homerun.  It is not optional and cannot be skipped.  The combination of mango, red onion, fresh corn, and summer tomatoes, mixed with cilantro and lime juice, is absolutely addicting and will most likely be scooped up with tortilla chips long after the tacos are gone.  Just trust me.


beer battered tofu tacos with mango salsa
from Veganosity
serves 8

1 package of extra firm tofu, pressed to drain
1 cup beer
1 cup all-purpose flour
1 tablespoon Old Bay seasoning
1 1/2 teaspoons finely ground sea salt
pepper to taste
1 cup panic bread crumbs
1 to 2 cups canola oil
1 to 2 mangos, finely diced
1 small red onion, finely diced
2 cobs fresh corn, raw or grilled, based on your liking (I went with raw)
1 jalapeno pepper, seeded and finely chopped
1/2 cup cilantro leaves, coarsely chopped
1 large tomato or 20 cherry tomatoes, finely diced
juice from 1 large or 2 small limes
8 corn or flour tortillas


1) Drain excess oil from the tofu by pressing between two plates lined with paper towels for 20 minutes.  Then slice into 1/2-inch thick pieces approximately 3 inches long and 1 inch wide.

2) While the tofu is pressing, make the salsa.  Peel and cut the flesh off the mango from the core and finely dice.  Put in a medium bowl.  Add the onion, corn, jalapeño, cilantro, tomatoes, lime juice and salt.  Stir well.

3) Then make the fried tofu.  Put the beer, flour, and panko in 3 separate bowls.  Dip the tofu in the beer, then dredge in the flour until evenly covered.  Dip in the beer again, then dredge in the panko until evenly covered.  Place on a plate until all of the tofu is ready to dry.

4) Put a cup or more canola oil in medium skillet, approximately an inch deep, and heat on medium high heat.  When the oil is hot, use tongs to place each piece of tofu in the oil.  Fry until it's golden brown and then use the tongs to flip.  Fry until all sides are golden brown, about 2 minutes per side.  Place on paper towel-lined plate to drain excess oil.

5) To serve, fill a tortilla with 2 or 3 pieces of tofu and top with salsa.  Serve with sour cream if desired.

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