Ingredients
- ⅕ package extra firm tofu
- ½ Tbsp. sesame oil
- 1 Tbsp. low-sodium soy sauce
- 1 Tbsp. sriracha
- ½ cup low-sodium vegetable broth
- 1 cup cabbage, shredded
- 1 cup carrot, shredded
- 2 soft whole corn tortillas
- ½ Tbsp. sesame seeds
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Instructions
- Remove as much water as possible from the tofu by pressing firmly with a paper towel. Cut the tofu into 1-inch cubes.
- Pour the sesame oil, soy sauce, and sriracha into a pan and mix together. Set stove to medium-high heat.
- Add the tofu to the pan and cook on each side for about 3 minutes until edges become firm and center is warmed through.
- Remove tofu from the pan and set aside. Add the broth, cabbage, and carrots to the pan.
- Cook the vegetables over the stove for about 2-3 minutes or until they have reached your desired firmness. Strain excess vegetable broth from the pan. Heat the corn tortillas in the microwave, covered with a damp paper towel, for 20 seconds. Place the tofu and vegetable mixture onto the tortillas and sprinkle with sesame seeds.