1 TBS avocado oil (or another neutral flavored high-heat oil)
½ a recipe teriyaki sauce (about 1/4 cup)
6 corn tortillas
Toppings
6 TBS minced fresh cilantro
2.5 oz crumbled queso fresco
Instructions
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.