Step-by-Step Instructions

1. Prepare the large frying pan

   1 min

   All you need to finish this dish is a large frying pan.

   Equipment: large frying pan

2. Prep and fry the tofu

   15 min

   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.

   Equipment: small bowl, large frying pan, air fryer

3. Prep cabbage, coriander, pineapple, and sauce

   8 min

   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.

   Equipment: mandolin, knife, cutting board

4. Toss tofu in buffalo sauce

   2 min

   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.

   Equipment: bowl

5. Dry-fry the tacos

   2 min

   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.

   Equipment: large frying pan, kitchen towel

6. Assemble and garnish the tacos

   4 min

   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!

   Equipment: serving plates