Tofu-Fish Taco's

16:27

I love, love, love taco's/basically anything containing guacamole, salsa and soured cream. I had some tofu-fish taco's in London recently and they were so good that I've been meaning to recreate them for a while, so when Morinaga send me some of their firm silken tofu, this was the first thing on my mind to make with it. Don't be put off but the long ingredients list, guac and salsa and pretty similar and it doesn't actually take that long! I always recommend making your own tortilla wraps, (recipe below) but if you want to make it even faster, you can easily buy these! This tofu is perfect for this recipe, it's got the best smooth creamy texture, which is great under the crispy batter, give it a try! 


Serves 2-3

For the Tofu 
1 pack Morinaga Firm Silken Tofu
1 sheet Nori
2 tbsp soy sauce
50g plain flour

For the Batter 
60g plain flour
3 tbsp corn flour
1/2 tsp baking powder
150ml soda water

For the Guac 
1 ripe avocado, peeled and mashed
A handful of cherry tomatoes, chopped
1/2 small red onion, chopped
1/2 small red chilli, chopped
A handful of coriander chopped finely
juice of 1/2 a lime

For the salsa 
A handful of cherry tomatoes, chopped
1/2 small red onion, chopped
1/2 small red chilli, chopped
A handful of coriander chopped finely
juice of 1/2 a lime

For the soured cream 
50g cashews, soaked in boiling water for an hour
75ml almond milk
A few drops of apple cider vinegar
A pinch on salt
A pinch of garlic powder

To serve
6 homemade mini tortilla wraps 
A little bit of shredded lettuce

1. Start by making making the tofu, remove from the packet, drain off any excess liquid and then slice in to bite sized squares.
2. Pop the squares in to a bowl and brush with the soy sauce, then leave to marinade while making the batter, guac, salsa and soured cream.
3. Make the batter by whisking all of the ingredients together and then pop to one side.
4. Make the guac by mixing all of the ingredients together in a bowl, then make the salsa the same way in a separate bowl.
5. Make the soured cream by blending all of the ingredients until smooth and creamy.
7. Start up your deep fat fryer and heat to 170 degrees.
6. Cut the nori sheet up to the same size as the tofu and stick it to the top of the tofu, then coat it with the plain four, tapping off any excess.
7. Coat the tofu in the batter, then pop in to the deep fat fryer for around 5 minutes, until golden brown, then transfer to kitchen roll to drain.
8. Build up your taco on the tortillas starting with some lettuce, tofu, then guac, salsa and soured cream, then eat it up!

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