Japanese Tofu Tacos with Yuzu Sauce
These Japanese Tofu Tacos with Yuzu Sauce are an easy fusion recipe made with ingredients from Hungryroot like tofu, yuzu sauce, and a medley of crispy vegetables in a crunchy taco shell.
Servings 2
Ingredients
- 4 White Corn Tortillas
- 1 - 10 oz. block Organic Firm Tofu pressed and cut into 1/2 pieces
- 1 - 1.8 oz. packet Yuzu Starter Sauce
- 1 tsp. sesame seeds
- Rainbow Veggie Mix
- 1-2 Mini Cucumbers sliced thin
- Yuzu Starter Sauce
- Fresh Scallions chopped
- Lime wedges chopped fresh cilantro, Blue Agave Sriracha Hot Sauce, for serving
Instructions
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- Add the tofu and Yuzu Starter Sauce packet to a mixing bowl and toss to coat the tofu in the sauce.
- Place the tofu onto the prepared baking sheet and sprinkle with sesame seeds.
- Bake the tofu for 20 minutes, flipping halfway through. When the tofu is crisp to the touch, remove from oven.
- While the tofu is baking, use tongs to toast the corn tortilla shells over a low flame, forming a taco shell.
- Add Rainbow Veggie Mix and tofu to each taco shell.
- Top with cucumber slices and chopped scallions.
- Serve with lime wedges, chopped fresh cilantro, and Blue Agave Sriracha Hot Sauce, if desired.
Notes
To press the tofu: Line a plate with a paper towel. Add the block of tofu to the plate and place another paper towel on top. Place another plate on top of the tofu and place something heavy like a can of food on top. Leave the tofu for 30 minutes, then it can be used in this recipe.