Crispy Buffalo Tofu Tacos With Cooling Ranch Dressing, Shredded Cabbage & Juicy Pineapple

Method

1. All you need to finish this dish is a large frying pan.
2. Tear the tofu into bite-sized chunks with your hands, then place into a small bowl with the cornflour and season well with salt and pepper. Mix carefully with your hands to coat the tofu in the cornflour. Add a drizzle of oil to your frying pan and place over a medium-high heat. Once hot, add the tofu and fry on all sides until golden and crispy. Alternatively, toss in a little oil and air fry for 15 minutes, tossing every 5 minutes.
3. Meanwhile slice the red cabbage as thinly as you can (use a mandolin if you have one). Roughly chop the coriander . Roughly chop the pineapple into smaller pieces. Give the cashew ranch sauce a shake in its pouch before opening in case it has separated while sitting in the fridge.
4. When the tofu is ready, remove it from the pan and place it into a bowl and toss with the buffalo sauce to coat evenly. You may want to run the sauce pouch under warm water to loosen the texture before opening.
5. Wipe your frying pan clean with some kitchen towel, then dry-fry the tacos (without oil) for 10–20 seconds on each side, or until warm and soft. Add a sprinkle of water if you’d like them extra soft.
6. Divide the tacos between serving plates, then pile up with the crispy buffalo tofu , a drizzle of cashew ranch sauce , the red cabbage and pineapple . Finish with a scattering of coriander to garnish and enjoy!

Highlighted = a make-ahead base; that's where it goes in.