Photo: Marcus Nilsson; Styling: Theo Vamvounakis
Hands-on Time
16 Mins
Total Time
42 Mins
Serves 4 (serving size: 2 tacos)

Pickled daikon radishes and carrots plus a spicy Sriracha sauce set these Asian-inspired tacos apart. Pan-sautéed cashews lend meaty crunch to this vegetarian dish.

How to Make It

Step 1

Cut tofu lengthwise into 2 (1-inch-thick) slices. Cut each slice lengthwise into 4 (1-inch-thick) strips. Place tofu on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; top with a cast-iron skillet or other heavy pan. Let stand 15 minutes.

Step 2

Heat a large skillet over medium-high heat. Sprinkle tofu with salt and pepper. Add canola oil to pan, and swirl to coat. Add tofu to pan; cook 10 minutes or until browned, turning to brown all sides. Remove tofu from pan, and drain on paper towels. Add cashews to pan; cook 30 seconds or until nuts are just beginning to brown. Remove nuts with a slotted spoon, and coarsely chop. Cut tofu strips crosswise into 1-inch cubes. Combine 1/4 cup vinegar, 3 tablespoons water, and sugar in a small saucepan; bring to a boil. Remove from heat; add carrots and radish. Let stand 15 minutes; drain. Combine mayonnaise, Sriracha, and 1 teaspoon vinegar in a small bowl, stirring with a whisk.

Step 3

Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange about 1/4 cup carrot mixture in center of each tortilla; top with 4 tofu pieces, about 1/2 teaspoon cashews, about 1 teaspoon mayonnaise mixture, and 1 1/2 teaspoons green onions.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Chaddie's Review

April 30, 2014

michellekb's Review

March 14, 2014
So Delicious! Fresh, Spicy, and meat free! Love the crunch and flavors- I also add jalapenos to the vinegar/veggie mixture. Yummy!

08rose's Review

September 17, 2013
Outstanding! If you think tofu is boring, you need to try this! It can easily be made low carb by eliminating the tortillas and just pairing the crispy tofu cubes with the carrot-radish slaw, using the mayo-Sriracha-rice vinegar mixture are a light dressing. I've made this using regular radishes (in place of daikon radish), sambal oelek (in place of Sriracha), and pistachios (in place of the cashews), so it's very versatile.

clareshemeta's Review

July 11, 2013

kayakGirl21's Review

July 10, 2013
This was awesome! I didn't have any radish so I just julienned some red onion and red/yellow/orange sweet peppers to put with the carrots. Will definitely be making again!

Morningglory29's Review

May 26, 2013

blosmurph's Review

April 28, 2013
Oh! We loved, loved, loved them! We had chili garlic sauce in the house, so I used it instead of the was delicious. Nice make-ahead components let me whip up these tacos in five minutes whenever the mood strikes us. Great recipe.

promogal's Review

April 19, 2013
Loved it! Next time I will double the mayo sauce & only use 1/2 tsp of Sriracha as it was a bit too hot for our taste. Also I will make it a point to find the Daikon Radish--I had to buy jarred/pickled daikon radish & washed them off--they were way too tangy. All in all great dish! Different!