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Here I am, sitting on the 26th floor of a hotel in the middle of shiny Saigon, thinking – what better time than to share an Asian inspired recipe with you. And teach you how to cook tofu – that actually tastes good!
I’m in the middle of a doTERRA essential oils leadership trip, with a bunch of the other senior leaders from across New Zealand and Australia. Words can’t describe, but it is EPIC. The culture, the people, the history, and of course… that food.
I’ve had a love affair with Vietnamese flavours for a while now – think fresh, crunchy, tonnes of herbs, tangy lime, and plenty of chilli to boot (if that’s how you roll).
I wanted to make a recipe for you that takes on some of those flavours and textures, yet mashes them up into an Asian-fusion taco of sorts. Yes alright, it’s not entirely traditional… But quick, easy, and super darn tasty is something I know you’re into as much as me. Plus – it’s the perfect solution when entertaining those last-minute summer guests!
I used Countdown’s recently released certified organic Macro Tofu in this recipe, which is super affordable, making is easy to incorporate into your weekly shop. The crew at Countdown have noticed an increased demand for plant-based eats of late (thanks to you my friend), so have dropped the price on a huge range of our vegan favs. Tofu, soy milk, you name it – it’s now avail!
Let’s dive in…
How to cook tofu (like a boss)
Lots of people I meet shy away from the ol’ tofu – largely thinking it’s bland, tasteless, and soggy to say the least.
That’s because it hasn’t been cooked properly!
Tofu, with a bit of love, can be an incredible base for all sorts of flavours. Think of it like the plant-based chicken – white, tender, and ready and waiting to soak up all the spices and herbs you throw at it.
You can also play with the textures – crispy, soft, it goes both ways. In recipes like this one, I like my tofu crunchy and crisp. The key here is to press the moisture out before cooking with a paper or cotton tea towel, fry it til golden in some coconut oil, then add your sauce and flavours after. Your newly fried and dried tofu will soak up that liquid like nectar from the gods.
I was super excited to see Countdown’s recently released Macro Organic Tofu at our local supermarket the other week. Finally, a certified organic, non-GMO tofu, at a really affordable price point. This pack of tofu packs a whopping 450g – enough to feed a family of 4, or even 6, and cost less than $5.
In fact, the crew at Countdown have been launching their own brand of family, plant-based staples for a wee while now – all high quality (organic), and at super decent prices. I recently bought some of their Macro soy milk – made with whole organic soy beans, for just $2.50. It’s so fabulous to see plant-based food pricing dropping to meet its dairy and meat-based peers.
Outside of your tofu preparation, this recipe is super simple and quick. Blitz up the tasty Lime and Pink Pepper Mayo, thinly slice your veges, then a quick fry of your tofu and you’re done. You can play around with the flavours too. On my second round of these, I spread some avocado mash underneath, which was super tasty. I then made a Vietnamese inspired dressing on the third go, with soy sauce, lime juice, chilli, salt, and a dash of coconut sugar. Top the tacos with lightly pan-toasted cashews, and your house guests will go wild.
My next iteration? Miso in the mayo! Yes, it’s all possible with this Vietnam-hits-Costa-Rica mash-up of a meal.
Pick your favourite Asian flavours, and go wild!
This one’s swiftly become a fav in our house, so let me know if it makes the cut at your place too.
In the meantime, it’s back to the Vietnamese exploration for me. I had the pleasure of building bikes at a local orphanage last week with doTERRA – we donated 25 of them to the centre afterwards, along with 20 wheelchairs for the disabled residents there.
Tonight, Tony’s arriving from NZ – so we’re off to explore south-east Vietnam by train or bus this coming week. Nothing planned as yet, so Lonely Planet in hand, this little trip’s going to be us winging it.
Love to hear your tips if you’ve been here!
Til next time, as always my friend, stay happy and well.
Ingredients
Lime and Pepper Mayo:
1/2
c
cashews
1/2
c
water
2
tbsp
lemon juice
1
tbsp
lime juice
1
tbsp
olive oil
1/4
tsp
sea salt
1/8
tsp
white pepper
Tacos:
6
tortillas
1/8
white cabbage
1/8
red cabbage
1
carrot
1/2
c
coriander
1
spring onion
1
chilli
(optional)
2
limes
(cut into cheeks/wedges)
Instructions
To make the mayo, blend all ingredients together, then place in the fridge to chill and thicken.
To make the tofu, drain, press with paper towels, and cube.
Melt coconut oil on high, then fry until crispy and golden on all sides.
While the tofu cooks, finely slice the vegetables.
Take the tofu off the heat, then add soy sauce/tamari and salt and squeeze a few drops of lime juice over the cubes.
To assemble, spread the mayo on the tortillas, add the vegetables and tofu, top with coriander and an extra drizzle of mayo and squeeze the fresh lime slices over the top.
Recipe Notes
I also love adding chilli in to the pan with the tofu for extra spice!
Try these with a smear of avo spread on the taco too, or sliced on the top. I also tried adding some white miso to the mayo, which is was beyond delicious.
For your tofu, you can make it even more crispy by doing the following additional steps. These do take a bit longer, but definitely worth a try if you’re deciding to make tofu a regular part of your routine:
When pressing the tofu, put a heavy pan on top, and leave it to press for 30 minutes – this takes even more moisture out.
After pressing, try freezing your tofu pieces – once you defrost them (be sure to pour off the water that comes from defrosting), they become uncannily even more like chicken in texture – almost stringy.
You can also try baking your tofu – 20-30 minutes at 180°C (355°F), for an even crispier experience. If you do this, add your soy sauce, salt, and melted coconut oil and toss, before placing in the oven.
If you want a true KFC style experience, you can even sprinkle over some cornflour before baking as above.
If you’re doing all this – the extra long press, freeze, cornflour, and bake – you might like to do a few packs at a time. Your crispy tofu will then last up to 5 days in the fridge, ready to add to these tacos, as well as any other recipes you’ve got planned (stir-fries, curries, salads, sushi – anything!).
Soy free: To make these soy free, you can use chickpea tofu.
Gluten free: To make these gluten free, use your fav gluten free wraps, or serve the toppings over brown rice.
Low carb: To make these low carb, add extra avocado (1/4-1/2 per serve), double the tofu per person, and serve as a salad.
Nutrition Facts
Crispy Tofu Tacos
Amount Per Serving
Calories 505
Calories from Fat 207
% Daily Value*
Total Fat 23g
35%
Saturated Fat 6g
30%
Sodium 1124mg
47%
Potassium 1746mg
50%
Total Carbohydrates 56g
19%
Dietary Fiber 8g
32%
Sugars 9g
Protein 25g
50%
Vitamin A
95%
Vitamin C
270.5%
Calcium
60.2%
Iron
96.7%
* Percent Daily Values are based on a 2000 calorie diet.
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