Radishes are in season in the garden, and this teriyaki tofu tacos recipe is one of my favorite ways to use them. The radish is quick-pickled along with shredded carrot and becomes a tangy topper for the sweet teriyaki tofu in these tacos.
I have a very similar recipe to this one, tempeh teriyaki tacos, which as you guessed uses tempeh instead of the tofu, along with a few other minor differences. I always have tofu in the fridge as a pantry staple and I end up making this version of the tacos more often, so I thought it deserved blog-space as well.
Shredding tofu gives it such high surface area; it is one of the reasons that these tacos work so well. The tofu crisps better and absorbs flavor more evenly, making every bite savory and delicious.
I always use my homemade teriyaki sauce in this recipe. It is simple to make, you can pour it right over the tofu after it becomes golden brown and it absorbs in seconds in the hot skillet.
Variations to the Teriyaki Tofu Tacos recipe:
- Homemade Teriyaki Sauce: The recipe as written only requires a half batch of sauce, but I recommend making a full batch of the teriyaki sauce and eating these tacos again later in the week. Just store the unused sauce in the fridge and whisk again just before using to stir up the cornstarch.
- Toppings: You can trade the carrot or radish for other vegetables like cucumber or green cabbage. Cilantro is optional if it is not your thing, just omit it.
- Make it vegan: Swap out the queso fresco with diced avocado to add some creaminess.
- Make it spicy: Add some thin sliced fresh jalapenos or top with some sriracha mayo to taste.
- ½ cup shredded carrot
- ½ cup julienned radish
- 2 TBS rice vinegar
- 1 pinch salt
- 8 oz block tofu
- 1 TBS avocado oil (or another neutral flavored high-heat oil)
- ½ a recipe teriyaki sauce (about ¼ cup)
- 6 corn tortillas
- 6 TBS minced fresh cilantro
- 2.5 oz crumbled queso fresco
- Combine the carrot, radish rice vinegar and a pinch of salt in a small bowl, tossing to combine. Let rest while you prep the remaining ingredients (at least 15 minutes).
- Drain tofu by pressing it firmly yet gently between your palms over a bowl or the sink. Grate the tofu on the large holes of a box grater.
- Heat the avocado oil over medium high heat in a large skillet. When shimmering, add the tofu and cook flipping once or twice until golden brown. Mix in the teriyaki sauce and stir until thick and the tofu is well coated. Remove from heat.
- Heat corn tortillas according to package directions. I like to lightly scorch them over an open flame.
- Drain the quick pickled carrot mixture.
- Assemble tacos by filling tortillas with teriyaki shredded tofu, topping with quick pickled carrot mixture, minced cilantro and queso fresco.
