Plant-based Crunchy Peanut Tofu Tacos

Plant-based, protein packed meal idea

Ingredients

• One 14-ounce package extra-firm tofu, cut into 1-inch cubes

• 3 tablespoons CLASSIC RUB

• 1 tablespoon HOT HONEY BBQ SAUCE

• 1 tablespoon finely grated garlic

• 1 tablespoon finely grated ginger

• 1 tablespoon oil

• Kosher salt

• 1 cup cornstarch

• 2 cups vegetable oil, for frying

• 12 corn or 5-inch flour tortillas, warmed

• Pear, scallions and chopped honey-roasted peanuts, for serving

Easy Directions | plant-based

• Place the tofu on a rack lined with paper towels and drain for 15 minutes. Meanwhile, in a large bowl, combine 1 tablespoon of CLASSIC RUB with the garlic, ginger and 1 tbsp oil. In another large bowl, whisk the cornstarch with the remaining 2 tablespoons of CLASSIC RUB.

• In a medium, deep skillet, heat the 2 cups of oil until it reaches 365°. Add the tofu to the HOT HONEY BBQ SAUCE and stir gently to coat. Scrape the tofu into the cornstarch mixture and toss to coat. Transfer the coated tofu to a colander to tap out the excess cornstarch. Fry the tofu in one batch, stirring occasionally, until golden and crunchy, 3 to 3 1/2 minutes; maintain the heat near 360°. Using a slotted spoon, transfer the crunchy tofu to a paper towel–lined rack. Serve the tofu right away with the tortillas, HOT HONEY BBQ SAUCE, sliced pear, scallions and peanuts.