Togarashi Tofu Wasabi Tacos

Prep time: 10 mins Cook time: 15 mins  

Ingredients:

1 Block Firm Tofu 

3 Tortilla Wraps (or use store-bought taco shells) 

Togarashi Shichimi

½ Cucumber, skin removed 

2 Carrots 

1 Small Wasabi Rhizome

Yuzu Mayonnaise

Sesame Oil

Method:

1. If making your own tacos: pre-heat the oven to 180°. Using a 10cm cookie cutter, cut as many circles as you can from each wrap – it should yield 4. Turn a muffin tray upside down and place one tortilla circle between each ridge and bake for 5 minutes – allow to cool on the muffin tray. Do this in batches if necessary. 
2. Cut the tofu into 2cm cubes and toss in 1tbsp togarashi shichimi mix to coat. 
3. Add a little sesame oil to a pan, and fry the tofu on all sides until golden. 
4. Meanwhile, using a mandolin or vegetable peeler, cut the cucumber and carrot into ribbons. 
5. Assemble your tacos with some Yuzu Mayonnaise in the bottom of the taco, then the carrot and cucumber ribbons before topping with some of the tofu cubes. 
6. Just before serving, grate some wasabi on a wasabi grater and add a small amount to each taco. Serve immediately.