You will need your choice of oil for deep frying or pan frying the tofu. Heat the oil to 350 degrees while preparing the tofu.
Slice the tofu in half along the thin edge so you have two pieces about the same size as a slice of bread. Place them on several folded paper or tea towels and cover with several paper or tea towels then press down just enough to express the extra water in the tofu. This can be done ahead with a weighted baking sheet used to press the tofu. Be careful not to break the tofu apart.
When you have expressed the water cut the tofu into equal bite sized pieces. I like mine about 1/2 inch by 2 inches. Place the pieces into a zip top bag with the corn starch, garlic powder, salt and pepper and gently shake to coat.
Fry in oil until golden brown about 2-3 minutes.
Remove from oil onto a rack or paper towels to drain.
Mix mayonnaise, sweet chili sauce and sriracha together in a medium bowl. Add the fried tofu and toss to coat.
Load the tacos with 3-5 pieces of the coated tofu and shredded lettuce and enjoy.
These are best served hot for the contrast of the hot tofu and the cold crisp lettuce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (166g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 567 (84%)|
|Amt Per Serving||% DV|
|Total Fat 63g||84 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 35.9g|
|Polyunsanturated Fat 16.5g|
|Cholesterol 5.3mg||2 %|
|Sodium 549.2mg||19 %|
|Potassium 191.4mg||5 %|
|Total Carbohydrate 23.1g||7 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 21.3g|
|Protein 6g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 677
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