Thai Chili Tofu Taco Recipe

Press and cube tofu

Remove tofu from package and drain. Wrap in a clean kitchen towel or paper towels and press with a heavy object for 15–20 minutes to remove excess moisture. Unwrap, cut into 3/4- to 1-inch cubes.

Make marinade

In a bowl combine Thai sweet chili sauce (4 tbs), soy sauce, rice vinegar, lime juice, sesame oil and minced garlic (finely grated or minced). Whisk until smooth.

Marinate tofu

Toss the cubed tofu gently with the marinade to coat. Let sit 10–15 minutes (or up to 1 hour refrigerated) so flavors penetrate.

Cook tofu

Heat neutral oil in a large nonstick or cast-iron skillet over medium-high heat. Add marinated tofu in a single layer (reserve extra marinade). Cook undisturbed 3–4 minutes until golden on one side, flip and cook another 3–4 minutes. Reduce heat to medium, pour the reserved marinade into the pan, and cook 1–2 minutes until it reduces slightly and glazes the tofu. Transfer tofu to a plate, sprinkle with sesame seeds, and keep warm.

Shred and prep

Thinly slice green cabbage (and optional savoy/leaf cabbage) and place in a large bowl. Thinly slice green onions and finely chop cilantro. Mince or finely dice the jalapeño (remove seeds for less heat).

Make verde dressing

In a small bowl whisk together Greek yogurt, lime juice (2 tbs), olive oil, honey or agave (if using), salt and black pepper. Taste and adjust seasoning—add more lime or salt as desired.

Toss slaw

Add green onions, cilantro and jalapeño to the shredded cabbage. Pour the verde dressing over the slaw and toss to coat evenly. Refrigerate while you finish the tofu and salsa so flavors meld.

Prep salsa ingredients

Dice fresh pineapple into small 1/4-inch pieces. Finely dice red bell pepper and red onion. Chop cilantro. If using a chile, mince it finely and remove some seeds if you want milder heat.

Combine and season

In a bowl combine pineapple, red bell pepper, red onion, cilantro and minced chile. Add lime juice and salt, toss gently. Taste and adjust—add a pinch more salt or a squeeze more lime if needed. Let sit 5–10 minutes to marry flavors.

Warm tortillas: Heat a dry skillet over medium-high heat and warm tortillas 20–30 seconds per side until pliable, or wrap a stack in a damp towel and microwave 20–30 seconds.

Build tacos: Place a small handful (about 1/3 cup) of verde slaw on each tortilla. Top with 3–4 pieces of glazed Thai chili tofu. Spoon 1–2 tablespoons of pineapple salsa over the tofu. Garnish with extra cilantro leaves, a few sesame seeds, and serve with lime wedges for squeezing.

Serve immediately so slaw stays crisp. Leftover components can be stored separately in airtight containers for up to 3 days (tofu and salsa) and 1–2 days for dressed slaw for best texture.