Miso tofu tacos inspired by United States of Tara

The inspiration for these tacos came from many hours of watching United States of Tara on Netflix. In the episode Miso Tofu Tacos with Pickled Red Onions, Tara makes said tacos. I instantly wanted to be in that scene eating those tacos.

For many years prior to January of 2010, I was a vegetarian. For some reason 2010 was a year of change for me; I decided to cut off my dreadlocks, begin eating meat again, and moved in with my significant other.

I only regret one of these changes, but that's a story for another time.

Even though I've been in the meat-a-saurus rex category for a while, the majority of my cooking still remains vegetarian, because I like to get my protein intake from a variety of sources. Tofu is my second favorite protein (mock dock is number one).

Here's how I made miso tofu tacos and pickled red onions:

Miso Tofu Tacos:

inspired by United States of Tara

• Green cabbage
• Red cabbage
• 1-2 blocks extra firm tofu, sliced 1/2" in thickness (meat option: chicken thighs)
• Sweet corn
• Pickled red onions (recipe included)
• 1 medium onion
• 3 green onions, chopped
• 3-4 cloves garlic, minced
• Tortillas
• Sriracha sauce
• Kewpie Mayo
• Cilantro
• 1/2 c. vinegar
• 1/4 c. water
• 1 1/2 tbsp sugar
• 1/8 tsp red pepper flakes
• Pinch of oregano
• 1 anise star
• 1/3 c. miso paste (I used red)
• 1/3 c brown sugar
• 1/3 c. soy sauce

(Kewpie is Japanese mayonnaise, feel free to leave it off if you're not a fan or you don't live in the vicinity of an Asian market. I personally went to 3 stores looking for this bottle of Kewpie. The day that I was going to make the tacos I got off work late and missed the closing of the market by mere minutes. I then proceeded to go to every "specialty" or "foodie" store in a five mile radius. I was seriously determined, because American mayo just doesn't cut it.)

To Pickle Onions:

• 1 medium onion
• 1/2 c. vinegar
• 1/4 c. water
• 1 1/2 tbsp sugar
• 1/8 tsp red pepper flakes
• Pinch of oregano
• 1 anise star

Slice onion and add into a jar with vinegar, water, sugar, red pepper flakes, anise star, and oregano. Give it a good shake. Let sit for an hour in the refrigerator. They are going to turn an awesome bright pink color.

Miso Marinade:

• 1/3 c. miso paste (I used red)
• 1/3 c brown sugar
• 1/3 c. soy sauce
• 3 green onions, chopped
• 3-4 cloves garlic, minced

In a small bowl, stir together miso, sugar, soy sauce, onion, and garlic. Pour over tofu and let marinate for an hour.

Assembly!

Fry your tofu up in a little bit of vegetable oil on medium heat.

Place 2-3 slices of tofu on a tortilla, top with cabbage, corn, pickled onions and a good dose of sriracha and kewpie. Garnish with cilantro.

If you have a TV-inspired recipe, share it here!