Umeboshi tofu tacos are filled with seasoned tofu, fresh vegetables and a savory umeboshi paste. Cook the tofu, assemble the tacos and drizzle with tahini sauce.
How to Make Delicious Umeboshi Tofu Tacos
Description
Umeboshi tofu tacos are filled with seasoned tofu, fresh vegetables and a savory umeboshi paste. Cook the tofu, assemble the tacos and drizzle with tahini sauce.
Ingredients
Instructions
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PRESS AND PREPARE THE TOFU
Begin by pressing the block of firm tofu. Place the tofu on a cutting board and put a heavy object (like a pot or can) on top to squeeze out excess moisture. Allow it to press for about 10-15 minutes. Afterward, cut the tofu into small cubes, roughly 1 inch in size. This will allow the tofu to absorb more flavors when cooked.
Tip: Pressing the tofu thoroughly helps it achieve a firmer texture, making it better for frying.
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COAT THE TOFU WITH UMEBOSHI PASTE
In a medium bowl, add the cubed tofu and mix in the umeboshi paste. Toss the tofu gently to ensure each piece is evenly coated. Umeboshi paste has a tangy, salty flavor so it will add a unique taste to the tofu. Let the tofu marinate for about 5 minutes to allow the flavors to meld.
Tip: If you prefer a stronger umeboshi flavor, let the tofu sit longer in the paste before cooking.
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HEAT THE OIL AND FRY THE TOFU
Heat a large non-stick skillet or frying pan over medium heat. Add a little vegetable oil to the pan, to coat the bottom. Once the oil is hot, add the marinated tofu cubes in a single layer. Fry the tofu for about 3-4 minutes on each side until it becomes golden and crispy. Use a spatula to gently flip the pieces so they cook evenly on all sides.
Tip: Avoid overcrowding the pan; fry the tofu in batches if necessary to ensure each piece becomes crispy.
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PREPARE THE VEGGIES
While the tofu is cooking, prepare the vegetables. Wash and chop the lettuce, dice the tomatoes and cut the avocado into small cubes. Place all the veggies into separate bowls for easy assembly later
Tip: To prevent the avocado from browning, add a little lime or lemon juice to it if you're preparing it in advance.
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WARM THE TORTILLAS
Heat a clean skillet or griddle over medium heat. Place each tortilla on the skillet and cook for about 20-30 seconds on each side until they are warm and slightly charred. Be sure not to overcook them, as they should remain pliable. Once done, remove them from the skillet and wrap them in a clean towel to keep warm.
Tip: Use tongs to handle the hot tortillas and avoid burning your hands.
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ASSEMBLE THE TACOS
Start by laying a warm tortilla flat on a plate. Place a handful of shredded lettuce as the base and a few cubes of crispy umeboshi tofu. Add a few diced tomatoes and avocado cubes on top of the tofu.
Tip: Don't overstuff the tacos; leave enough space to easily fold them.
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DRIZZLE WITH TAHINI SAUCE
Once the tacos are assembled, drizzle each one with tahini sauce. The creaminess of the tahini will balance the tangy umeboshi tofu and add a smooth texture to each bite.
Tip: For an extra burst of flavor, sprinkle some sesame seeds or fresh herbs like cilantro on top.
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SERVE THE TACOS
Arrange the assembled tacos on a serving platter or individual plates. Serve immediately while the tofu is still crispy and the tortillas are warm.
Tip: Pair the tacos with lime wedges on the side for added freshness and tang or offer additional toppings like hot sauce or pickled onions for extra flavor.
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 8g13%
- Sodium 600mg25%
- Total Carbohydrate 25g9%
- Dietary Fiber 6g24%
- Sugars 3g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
HELPFUL TOOLS:
frying pan, knife, cutting board
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