Ya know….Alan and I love to “hate” Guy Fieri. This guy seems like such a massive tool. Yet we enjoy his shows. You’ve got to hand it to him, his shows have great concepts. And, one of our favorites is Diners, Drive-In’s and Dives. Despite our issue with the fact that he hardly ever visits any diners, drive-in’s or dives (he mostly just visits family owned non chain restaurants which isn’t automatically the same thing as a diner, a drive-in, or a dive) we love to watch and find new restaurants to try.
Despite living in Charlotte for years, I had never heard of Cabo Fish Taco in Charlotte’s NoDa neighborhood until we heard about it on Fieri’s show. The restaurant is now one of our favorite’s. From the corn salsa that they deliver when you first sit to the delicious tacos and burritos, everything is delicious.
On one visit I tried their Sweet Thai Chili Tofu Tacos. Oh my word, they were heavenly!! The tofu is beer battered and fried and that just won’t do. Its fine for a cheat meal now and then but, not something I can eat on the regular. So I decided that same week to figure out a lighter way to make them at home. I think the ones I created tasted pretty darn similar!
Now, if you’re a tofu hater, please pause your hatred. When I think of bad tofu, I think of plain jiggly white mushy grossness. If that is what you have tried in the past, then I can’t blame you for hating it. Whoever served it that way was doing a huge disservice to tofu. My method gives you firm crispy, chewy chunks of protein filled tofu heaven! If you try it my way and you still hate it, I will let you go about your hatred, but I implore you to try my tricks first!
You need to treat the tofu at least a day before you decide to make this recipe. I do it as soon as I get home with it. You will need one 15 oz block of ultra firm tofu and 1 tbs of canola oil, or grapeseed oil.
Unwrap tofu. Lightly blot with paper towels to remove excess moisture. Slice block into 1-inch thick strips. Reassemble block, wrap tightly in plastic wrap and freeze for 3 hours our up to 2 months.
When ready to cook, remove tofu from freezer and unwrap. Bring a pot of water large enough to completely submerge the tofu to a boil. Gently slip frozen tofu block into the water (no need to break apart the strips.) Reduce heat to a gentle simmer. Continue simmering for 10-15 minutes, until tofu floats. Remove immediately and set aside on a paper towel-lined plate to cool. Once tofu is cool enough to touch, carefully separate any strips that have not yet come apart. Cut strips into 1/2 to 3/4 inch-wide pieces.
In a large wok or skillet, heat the oil over medium-high heat until very hot but not smoking. Add tofu pieces in a single layer. Let cook for a few minutes on one side, then with a heat-proof spatula, turn the tofu pieces so that all sides brown, cooking for a few minutes on each side. Once tofu is lightly browned and crispy (about 10 minutes), remove from pan.
- 2 plum tomatoes chopped
- 1/2 head of romaine lettuce chopped
- 1 avocado sliced
- Cilantro chopped (use the amount you like)
- 1/4 cup crumbled queso blanco or shredded cheddar
- 1/2 cup of sweet thai chili sauce (find it in the Asian food aisle)
- Small low carb tortillas
Once your tofu is cooked, toss it in the chili sauce and then start composing your tacos!