Informations supplémentaires
30 min.
|
764 kcal
|
easy
|
|
Printable version
1. Setup
Cut the green onions into thin strips and place them in cold water so that they curl. You can also thinly slice them. Chop half of the cilantro and separate the rest of the leaves from the stems. Cut the lime in half.
2. Cook the tofu
In a bowl, break the tofu into pieces. Add the cornstarch and season with salt and pepper. In a deep saucepan, add about an inch of vegetable oil and heat over medium high. Once the oil is hot, cook the tofu pieces 4-6 minutes until crispy. Remove with a slotted spoon and place on paper towels.
3. Make the coleslaw
In a bowl, combine the cabbage, half of the mayonnaise, the sour cream, the chopped cilantro and the juice of half a lime. Season with salt and pepper.
4. Make the bang bang sauce
In a bowl, combine the rest of the mayonnaise, the sweet chili sauce, the honey and the sriracha, to taste (caution!spicy).
5. Make the bang bang tofu
In a bowl, mix the crispy tofu pieces with the bang bang sauce.
6. Plate your dish
Warm up the tortillas, if desired. Garnish the wheat tortillas with the cabbage and the bang bang tofu. Garnish with the green onions and the cilantro leaves. Kids can garnish their taco. Bon appétit!
300gTofu
8unitWheat tortilla(s) 6in
40gCornstarch
60mlMayonnaise
1unitSour Cream
0.5unitLime
15mlSriracha
1unitHoney
15mlSweet Chili Sauce
100gSliced red cabbage
2unitGreen Onion(s)
1unitCilantro
What you need
Pan, saucepan, slotted spoon, bowls
764 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
115g
38%
fat
24g
37%
cholesterol
11mg
4%
fiber
7g
28%
protein
25g
saturated
6g
30%
sodium
850mg
35%
sugar
23g
trans
1g