I was really needing a refreshing, healthy recipe this week. It seems like ever since I turned 21 (which was over a year ago now), I have been drinking whatever caloric drink I feel like at dinner, and eating at all of those oh-so-good-but-so-bad-for-you college restaurants. The senior "ah I'm leaving so I must go to all of the hot spots in Tallahassee" 15 has hit me. I wanted a dinner that was light but still tasty.
The other day I crushed up some peanuts I had in my pantry to make peanut-crusted chicken skewers for a cocktails and appetizers party I had with my best friends. I kept thinking about how delicious those turned out and wanted to see what else I could put the peanuts on. I searched the web and found this delicious recipe. I added some hot sauce and avocado to my tacos and loved it! I hope you enjoy this recipe.
- Peanut-Crusted Tofu Tacos with Tangy Slaw
- Recipe by Cooking Light
Ingredients: (See notes below)
- 1 (14-ounce) package water-packed extra-firm tofu
- 1/2 cup salted, dry-roasted peanuts **
- 1/2 cup panko (Japanese breadcrumbs) **
- 1/2 cup light coconut milk
- 1 large egg, lightly beaten
- 3/4 cup all-purpose flour
- 3 tablespoons canola oil, divided
- 2 cups thinly sliced cabbage **
- 1/3 cup sliced green onions
- 2 tablespoons fresh lime juice
- 1/2 teaspoon kosher salt
- 1 jalapeño pepper, seeded and thinly sliced **
- 8 (6-inch) corn tortillas
- Lime wedges (optional)
- Notes: I used a bag of coleslaw. I picked out a jalapeno at the grocery store but it never made it home with me so I was not able to include it. The slaw was still good without it! I found that I had to double the ingredients for the breading. It may seem like a lot when you are making it but it goes quickly! Have extra on hand nearby just in case.
- Cut tofu lengthwise into 4 (1/2-inch-thick) slices. Place tofu slices on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; let stand 5 minutes. Cut each tofu slice, lengthwise, into 1/2-inch-thick strips; cut strips in half crosswise.
- Place peanuts in a food processor; process until ground. Combine peanuts and panko in a shallow dish, stirring well. Combine milk and egg in a shallow dish, stirring well. Place flour in a shallow dish.
- Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Dredge half of tofu in flour; dip in egg mixture. Dredge in peanut mixture. Add coated tofu to pan, and sauté 4 minutes or until golden and crisp, turning to brown on all sides. Remove tofu from pan, and drain on paper towels. Repeat procedure with 1 tablespoon canola oil, tofu, flour, egg mixture, and peanut mixture.
- Combine cabbage and the next 4 ingredients (through jalapeño). Drizzle the cabbage mixture with remaining 1 tablespoon oil; toss to coat. Heat tortillas according to package directions. Place 2 tortillas on each of 4 plates; top each tortilla with 1/4 cup slaw. Divide tofu evenly among tacos. Serve with lime wedges, if desired.
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