Baja Style Tofu Tacos with Broccoli Couscous

Beer batter

1 cup all-purpose flour

1½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

1 cup beer, a summery ale, preferred

Sauce

1/3 cup mayonnaise

2/3 cup sour cream

½ cup mango chutney (I use Stonewall Kitchen)

1 teaspoon grated Meyer lemon zest

2 tablespoons freshly squeezed Meyer lemon juice

2 tablespoons chopped fresh cilantro

Kosher salt and freshly ground black pepper

Tofu tacos

Vegetable oil, for frying

1 cup all-purpose flour

1½ teaspoons kosher salt, plus more for seasoning

1 container (14 ounces) firm tofu

Freshly ground black pepper

Corn tortillas

Broccoli Slaw (recipe below)

For the batter: Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let batter rest for 15 minutes before using.

For the sauce: In medium bowl, whisk together mayonnaise, sour cream, mango chutney, lemon zest, lemon juice and cilantro. Season to taste with salt and pepper. Can be made several hours ahead and refrigerated.

For the tofu: On a large plate, mix flour and salt and set aside. Remove tofu from container. Drain excess water by placing tofu on a plate on double thickness of paper towels. Top with another layer of paper towels and weight it down with cans on top of a baking sheet. Let tofu drain for at least 30 minutes. Slice tofu crosswise into ½ inch thick slices.

In a large skillet, over medium heat, add enough oil to reach depth of 1-inch. Heat oil until a deep-fry thermometer registers 350 degrees. Season tofu slices with salt and pepper. Dredge each slice in seasoned flour, tapping off excess flour. Coat each tofu slice in beer batter, draining off excess. Carefully, place each slice in hot oil and fry until golden brown, about 3 to 4 minutes. Drain on paper towels and sprinkle lightly with kosher salt.

To assemble: Place 1 slice of tofu in tortilla and top with broccoli slaw, cream sauce, mango chutney and a squeeze of lemon.

Serves four to six.

Louann Zundel