Sweet Chili Tofu Tacos with Pickled Ginger Slaw and Wasabi Guacamole

For the tofu:

16 ounces extra-firm tofu

1/4 cup cornstarch (or arrowroot powder or tapioca flour)

3-4 Tbsp. avocado oi, divided

1/2 cup sweet chili sauce

For the slaw:

1/2 medium head green cabbage, thinly sliced

1/2 cucumber, thinly sliced in half-moons

4 green onions, white and green parts, thinly sliced

1/3 cup sweet pickled ginger, chopped + 2 Tbsp. liquid

1/4 cup avocado oil

2 Tbsp. rice vinegar

1 Tbsp. low-sodium tamari (or soy sauce)

1 Tbsp. sesame seeds

1/2 Tbsp. toasted sesame oil

For the guacamole:

3 ripe avocados, pitted, peeled, and diced

2 green onions, white and green parts, thinly sliced

1/3 cup cilantro, minced

1 Tbsp. low-sodium tamari (or soy sauce)

Juice of 1 lime

1 tsp. wasabi paste

Tortillas of your choice, for serving (I prefer small flour tortillas for this dish; if gluten-free, brown rice tortillas are a great option)

1. Start by pressing the tofu to remove excess moisture. Remove tofu from its packaging, wrap in a clean kitchen towel, place it on a plate, and place another plate with a heavy object on top. Let the tofu stand and drain while you prep the slaw and guacamole.
2. To make the Pickled Ginger Slaw, in a large bowl, place the thinly sliced cabbage, cucumber, and green onions. Add the chopped pickled ginger. In a small bowl or mason jar, make the dressing by combining the 2 Tbsp. liquid from the pickled ginger, avocado oil, rice vinegar, tamari, sesame seeds, and sesame oil. Whisk (or shake jar) to combine, then pour over the vegetables and toss until evenly coated. Place the slaw in the fridge until ready to serve.
3. Next, make the guacamole. In a medium bowl, combine diced avocado, green onions, cilantro, tamari, lime juice, and wasabi paste. Use a fork or potato masher to mash until avocados are smooth and ingredients are combined. Set aside until ready to serve.
4. Now it’s time to make the tofu. Dice the pressed tofu into 3/4-inch cubes, and place in a large mixing bowl. To the mixing bowl, sprinkle the cornstarch over the tofu cubes, and very gently toss the tofu cubes until coated (being careful to not break the tofu cubes).
5. In a large skillet, heat 3 Tbsp. avocado oil. Once the oil is hot, add HALF of the tofu cubes to the skillet, being careful not to crowd the pan. Allow the tofu cubes to fry for 10-12 minutes total, flipping once halfway through. Remove the first batch from the pan to a plate, and repeat the process with the remaining tofu. Add an additional tablespoon of avocado oil if the skillet is looking dry.
6. Once all the tofu is crispy, return the first batch to the skillet with the second batch. Pour the sweet chili sauce over the crispy tofu cubes, and toss to coat. The sauce will thicken and glaze the tofu when it hits the hot pan. Turn off the heat, and get ready to serve.
7. To serve the tacos, place 8-10 sweet chili tofu cubes in a tortilla, top with Pickled Ginger Slaw and Wasabi Guacamole, and serve!