Extra-Crispy Tofu Smoky Taco
  • Lunch
  • Dinner

Extra-Crispy Tofu Smoky Taco

A 350 g crispy-tofu recipe with a dry, craggy coating and a tender centre.

The 350 g Extra-Crispy Tofu base Smoky Taco.

2 servings

~50 min

Ingredients

Tofu + pre-coat

  • Extra Firm Tofu, 1 Soyganic Organic Extra-Firm Tofu block; pressed dry350 g
  • Soy Sauce, just under 1 tsp; pre-coat4.5 g
  • Avocado Oil, just under 1 tsp; pre-coat4.5 g

Crispy coating

  • Cornstarch21 g
  • Smoked Paprika, suggested starting amount2 g
  • Ground Cumin, suggested starting amount1 g
  • Ground Coriander, suggested starting amount1 g
  • Garlic Powder2.6 g
  • Cayenne Pepper, suggested starting amount; adjust to taste optional0.3 g
  • Fine Salt2.6 g
  • Baking Powder, optional but recommended optional1.8 g

Cooking

  • Avocado Oil, for pan-frying; about 1 3/4–2 1/2 tbsp26–39 g
  • Water, for the steam finish only13–26 g

To finish

  • Lime, wedges, to taste optionalto taste

Instructions

  1. Press, tear and dry

    Press the 350 g Soyganic Organic Extra-Firm Tofu block for 15–30 minutes, then blot very dry. Tear into irregular bite-size chunks for maximum craggy surface area, or cut into cubes.

  2. Tofu + pre-coat

    Toss the dried tofu gently with the pre-coat ingredients: 4.5 g soy sauce and 4.5 g avocado oil, until the surface is just tacky.

  3. Crispy coating

    For the crispy coating, mix 21 g cornstarch, 2 g smoked paprika, 1 g ground cumin, 1 g ground coriander, 2.6 g garlic powder, 0.25 g cayenne pepper (optional but recommended), 2.6 g fine salt, 1.75 g baking powder (optional but recommended). Toss with the tofu until thoroughly coated.

  4. Rest the coating

    Rest for 5 minutes so the coating hydrates slightly and grips the tofu.

  5. Cooking: heat the pan

    Heat 26–39 g avocado oil in a wide frying pan over medium-high heat. Add the tofu in one layer with plenty of space; work in batches if needed.

  6. Fry until deeply golden

    Leave the tofu completely alone for 2–3 minutes before flipping. Continue until deeply golden on most sides, roughly 10–14 minutes total. Let the crust release naturally before turning.

  7. Cooking: steam finish

    Reduce the heat to medium or medium-low. Add 13–26 g water reserved for the steam finish and immediately cover. Keep covered for 30–45 seconds.

  8. Re-crisp

    Uncover, return to medium-high heat and cook until all moisture has gone and the crust has re-crisped, about 30–60 seconds.

  9. To finish

    Prepare lime wedges if using. This variation omits the sticky garlic–soy glaze. Serve with your choice of avocado, salsa, slaw or tortillas.

  10. Finish and serve

    Turn off the heat once the tofu has re-crisped. Add a squeeze of lime if desired and serve immediately with your chosen taco accompaniments.

Technique and variation notes

One 350 g block per recipe. Pan-frying gives the best crust: dry → tacky pre-coat → starch → rest → hard fry → brief steam → re-crisp → sauce off heat. Keep steam water, sauce water and optional slurry water separate. Smoked paprika 2 g, cumin 1 g, coriander 1 g and optional cayenne 0.25 g are suggested starting amounts. Replaces the garlic/onion seasoning profile; do not add the soy glaze. Accompaniments are serving suggestions rather than required ingredients.

Start Cooking