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  • 1/2 lbs Tofu extra firm tofu, water drained, dried in paper towel for 20 minutes, then cubed
  • Tortillas wheat or corn tortilla for serving
  • Taco Toppings we used chopped spinach, red onion, cilantro, purple cabbage
  • 3 tbsp Brown Sugar
  • 3 tsp Sesame Oil
  • 1 tsp Worcestershire
  • 3 Garlic Cloves
  • 1/2 tbsp Ginger
  • 2-3 Green Onion
  • 1 tbsp Rice Vinegar
  • 1 tbsp Sriracha
  • 2 tsp Soy Sauce
  • 1 tbsp Canola Oil


  1. Marinade: ­ Combine Soy, Worcestershire sauce, sesame oil, brown sugar, canola oil, rice vinegar, sriracha, scallions (green onion), ginger and garlic. Blend all ingredients in a food processor until smooth. Add tofu, cover and refrigerate for 20 mins.

  2. Grill Tofu ­ Heat an iron griddle indoor or outdoor grill with flat Iron Griddle. When griddle is very hot, spray some oil and place marinated tofu cubes, and let it cook in steam until crisp at the bottom. Flip and cook other side until crispy. 

  3. Assemble ­ Toast/grill wheat tacos per your liking. top with slices mango, lettuce, onion and tofu. Top with cilantro and some sriracha and serve immediately.