From craving to table
Instructions
- 1
In a bowl, toss the pressed tofu cubes with cornstarch until evenly coated.
- 2
Heat vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden and crispy on all sides, about 8-10 minutes.
- 3
While tofu cooks, whisk together soy sauce, lime juice, brown sugar, and sriracha in a small bowl. Pour over the crispy tofu and cook for 2 minutes, stirring to coat. Remove from heat.
- 4
In a mixing bowl, combine shredded cabbage, carrot, cilantro, and scallions. Set aside.
- 5
For the peanut sauce: Whisk peanut butter, soy sauce, rice vinegar, honey, lime juice, sriracha, and warm water together in a small bowl until smooth and pourable. Add more water as needed.
- 6
Warm tortillas in a dry skillet or microwave until soft and pliable.
- 7
To assemble, layer slaw mixture onto each tortilla, top with saucy tofu, drizzle with peanut sauce, and sprinkle with chopped peanuts.
- 8
Serve immediately with lime wedges.