Thursday, January 24, 2013

Spicy Panko Crusted Tofu Tacos
with radicchio coleslaw

I guess I have some explaining to do. Over a month and no post? There's actually no crazy reasoning for it. Sometimes you just need to rest. After making over 500 cookies for Christmas & starting the new year with the flu (what the hell?! it's everywhere!), I decided rest was a good idea. It wasn't what I had in mind when planning my 2013 goals but I'm not beating myself up over it. 

Okay that's a lie. 

The last week or so, I was a bit hard on myself. My leisure time lasted a little longer than it needed to & I was getting anxious to get back in the kitchen. I just never learned to sit still without feeling like I'm wasting my life if I'm not doing something productive. It's a blessing & a curse.  

I decided to go with something easy & simply for my first post of 2013. Tofu tacos!! And to accompany these tasty tacos, radicchio coleslaw. I'm sure you know the rule for coleslaw: It's always best the next day. 

Radicchio coleslaw: 1 small head of cabbage, 1 head of radicchio, 1/2 red onion, 2 carrots, 1/2 cup vegenaise, 1 tbsp apple cider vinegar, 1 tbsp spicy mustard, 1/2 tbsp sugar, 1/4 tsp fresh cracked black pepper, salt to taste. Chop up your coleslaw veggies. Mix "mayo", vinegar, mustard, sugar, pepper, & salt. Pour dressing over cabbage/radicchio mix. Let sit over night for best results.

I had these tacos pretty late last night. It may have been a mix of being busy all day, skipping lunch, & the awesome smell of spicy sriracha when I opened the oven door but I inhaled these tacos. I could have handled more spice (I like heat! I get it from my momma.) but they were still tasty & felt well deserved after a long busy day. 

The tofu & coleslaw do wonders on their own but you can spruce these guys up with some fresh chopped avocado, cilantro, salsa, or whatever your heart desires.

ahhh.... feels good to be back!

Spicy Panko Crusted Tofu
1 block of tofu

1/2 cup water
3 tbsp flour
2 tbsp sriracha

1/2 cup four
1 tbsp garlic powder
1 tsp salt
1/4 tsp pepper 

1 cup panko

Preheat oven to 375.

Slice your tofu (I made 12 even slices) & press with a clean towel. Get as much water out as possible. Grab 3 shallow bowls. Whisk together water, 3 tbsp flour, & 2 tbsp sriracha in bowl 1. Mix remaining flour, garlic powder, salt & pepper in bowl 2. Add panko to bowl 3. After letting your tofu sit & dry, set up your assembly line....Dip tofu in sriracha mix, then flour mix, another dip in sriracha, then dip in panko. Place on a prepared baking sheet & bake at 375 for about 30 minutes. Turn tofu over and bake for another 10-15 minutes or until golden brown.


1 comment:

  1. Wait--are you kidding me. I'm going through all your recipes and this tofu caught my eye like WHOA. I was sure you had to have bought it, but you made it?! I need to learn how to crust tofu like that! Amazing!! Putting panko on my grocery list...