Recipe by Jeremy Dixon – Revive Café Auckland
Makes 3 x 3 taco serves
9 soft corn tacos
680g (24oz) tofu very finely chopped
2 teaspoon oil
SOY MARINADE
- 4 tablespoons tamari or soy sauce
- 2 teaspoons chilli puree or freshly chopped chilli
- 2 teaspoons ginger puree or finely chopped ginger
- 4 tablespoons lime or lemon juice
- 2 cloves garlic crushed or chopped
- 1 tablespoon honey or date puree
FILLING
- 4 cups iceberg lettuce sliced very finely
- 1 cup fresh coriander (clinatro) roughly chopped
- 2 spring onions (green onions) finely sliced
- 1 teaspoon rice vinegar
- 1 teaspoon lime juice
- 1 teaspoon tamari or soy sauce
Garnish: sweet chilli sauce
- Lightly fry the tofu in the oil for 5 mins or until firm
- Mix marinade ingredients in a large cup, drizzle over hot tofu and cook for a further 5 mins or until all absorbed
- Chop lettuce, coriander and spring onions. Stir rice vinegar, lime juice and tamari in a cup and mix in with the green vegetables.
- Warm the corn tacos on a non-stick pan for a couple of seconds. Sometimes if they are dry you may need to spray with water briefly
- Lay out the taco on your counter and spoon on tofu mix followed by the green salad ingredients .Drizzle with sweet chilli sauce or relish of your choice
- Pick up each taco by the sides and place on serving plates. Typically 3 per person