Ingredients
Spicy Tofu:
24 ounces firm tofu (not silken)
4 tablespoons soy sauce
2 tablespoons lime juice
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
½ teaspoon cayenne
Cabbage:
4 cups finely shredded cabbage
3 tablespoons seasoned rice vinegar
½ tablespoon lime juice
Corn Tortillas
CILANTRO-GARLIC AIOLI:
1 ½ cups tofu sour cream
2 large cloves garlic, peeled and coarsely chopped
juice of 1 lime
1/3 cup cilantro leaves
dash salt
Preparation
TOFU: Drain tofu in a colander and press out excess water with paper towels. Cut into ½ inch cubes. Combine soy sauce, lime juice, chili powder, cumin, garlic powder, and cayenne in a large bowl. Add tofu and mix gently. Let stand for 10 minutes, stirring occasionally. Place a large non-stick frying pan on medium heat. Add tofu and cook turning occasionally for about 10 minutes. Set aside.
Cabbage: Combine all ingredients in a bowl and set aside
Corn Tortillas Soften individually on a dry non-stick griddle, or wrap in a towel and heat in the microwave.
To assemble: Take a soft corn tortilla, spoon tofu and cabbage down the center, add a bit of aioli and some hot sauce, if desired, roll up and eat with your fingers.
CILANTRO-GARLIC AIOLI:
Place all ingredients in a food processor and process until smooth.
