Prep Time
Cook Time
  • Ingredients & Instructions



  • Mission Street Tacos Flour Tortillas, warmed
  • ½

    cup Rice Wine Vinegar
  • ¼

    cup Water
  • ½

    Medium red onion, slivered
  • 1

    14oz Can coconut milk
  • 2

    oz Red curry paste
  • 6

    oz Tofu, drained, cut into cubes
  • 1

    cup La choy crispy rice noodles
  • ¼

    cup Sliced pepperoncini/small picked peppers
  • ½

    cup Chopped cilantro
  • ½

    cup Bean sprouts
  • Lime wedges, for garnish


  • Step 1

    In a medium sized mixing bowl, combine rice vinegar, water, and slivered red onions to quick pickle. Let sit for an hour or more depending on desired pickling.

  • Step 2

    In a small sauce pan, whisk together coconut milk and red curry paste, bring to boil. Stir in tofu and allow to simmer for a few minutes. Turn off stove, set pan aside away from heat.

  • Step 3

    Assemble taco with tofu and red curry. Top with pickled red onion, crispy rice noodles, bean sprouts and sliced pepperoncini.

  • Step 4

    Garnish with chopped cilantro and lime wedges.

Reviews for Thai Tofu Tacos