Tofu Pepper Taco

These are Asian-Mexican fusion tacos before fusion was a trendy word. Soft tofu takes a peppered sesame-and-soy bath, then gets spooned into bitter radicchio leaves with crunchy shredded jicama as the crunch element. It’s low-carb, gluten-friendly with tamari, and the kind of thing you can throw together in under 30 minutes when the fridge is looking empty.

Soft tofu is the right choice here. Its custardy texture absorbs the seasoning like a sponge and scoops easily onto leaves without requiring a knife. Firm tofu would fight you.

Two teaspoons of black pepper sounds like a lot, but it’s the signature move. The heat builds slowly through each bite and contrasts beautifully with radicchio’s bitterness.

Radicchio leaves are sturdier than butter lettuce and bring a peppery bitterness that balances the rich tofu. They hold up without going limp and look striking on a plate.

Let the tofu mixture rest off heat for a few minutes before serving. The flavors settle and the tofu firms up slightly, making it easier to scoop into leaves.

Kitchen Tips

• Drain tofu briefly before cooking. Excess water dilutes the sauce.
• Toast sesame seeds to scatter on top for extra nutty crunch if you have them.
• Jicama must be peeled thoroughly; the skin is fibrous and inedible. Cut into matchsticks or shred coarsely.
• If radicchio is too bitter for your crew, butter lettuce or small romaine hearts make mellower taco cups.

Variations

• Add a splash of rice vinegar and a drizzle of sriracha to the tofu mixture for sharper, spicier flavor.
• Top with fresh cilantro and a squeeze of lime for more Mexican cross-over.
• Swap jicama for shredded carrot or daikon for a different crunch profile.