Crispy Tofu Sushi Tacos (vegetarian) Recipe
Mango, sriracha mayo, shiso, soy wrapper
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
Prepare the Tofu
Press the tofu block between two plates with a weight on top for about 30 minutes to remove excess moisture. Once pressed, cut the tofu into small strips.
Marinate the Tofu
In a bowl, mix the soy sauce and marinated tofu strips. Let it marinate for at least 15 minutes.
Coat the Tofu
Dredge the marinated tofu strips in cornstarch until fully coated.
Fry the Tofu
Heat oil in a frying pan over medium heat. Fry the tofu strips until golden brown and crispy on all sides, about 3-4 minutes per side. Drain on paper towels.
Prepare Sriracha Mayo
In a small bowl, combine mayonnaise and sriracha sauce. Mix well until smooth.
Assemble the Sushi Tacos
Lay a soy wrapper flat on a plate. Place a few shiso leaves in the center, add crispy tofu, and top with diced mango. Drizzle sriracha mayo over the top.
Serve
Fold the soy wrapper like a taco and serve immediately with extra sriracha mayo on the side.