xiaoxl/recipe_data huggingface dataset:
Delicious Chicken and Mushroom Casserole
Category: meat-and-poultry
By JAYDA

Here's a festive dish to take to a potluck party. Recipe can be doubled.

Ingredients:
3 tablespoons vegetable oil
1 ½ pounds boneless chicken breast, cut into strips
8 ounces cremini mushrooms, sliced
5 ounces oyster mushrooms, stemmed and sliced
4 ounces shiitake mushrooms, stemmed and sliced
1 clove garlic, finely chopped
2 tablespoons all-purpose flour
½ cup white wine
2 cups chicken stock
½ teaspoon ground sage
salt and ground black pepper to taste
¼ cup heavy whipping cream
1 tablespoon chopped fresh parsley

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a very large skillet over medium heat. Add chicken strips; cook and stir until browned, 1 to 2 minutes per side. Transfer to a casserole baking dish. Place cremini mushrooms, oyster mushrooms, shiitake mushrooms, and garlic in the same skillet; cook and stir until tender, about 5 minutes. Stir in flour until well-incorporated. Slowly mix in white wine. Add chicken stock, sage, salt, and black pepper; bring sauce to a simmer and cook, until thickened, about 5 minutes. Remove from heat and stir in heavy cream. Pour sauce over chicken in the casserole dish; stir gently to combine. Cover with aluminum foil. Bake in the preheated oven until bubbly, about 30 minutes. Garnish with parsley before serving.

Prep time: 25 mins
Cook time: 44 mins
Total time: 1 hr 9 mins
Yields: 8 servings

Calories: 208.6
Fat: 10.2 g
Saturated fat: 3.1 g
Carbohydrates: 5.4 g
Sugars: 1.2 g
Dietary fiber: 0.9 g
Protein: 20.1 g
Cholesterol: 59.9 mg
Sodium: 313.2 mg
Whole Wheat Carrot-Raisin Muffins
Category: bread
By abby

These muffins are delicious and healthy. The whole wheat flour gives the muffins a great grainy texture!

Ingredients:
2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon pumpkin pie spice
½ teaspoon salt
½ cup vanilla yogurt
¼ cup vegetable oil
⅓ cup honey
1 teaspoon vanilla extract
2 tablespoons orange juice
1 cup carrot, peeled and shredded
½ cup raisins

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease 14 muffin cups, or line with paper muffin liners. Combine flour, baking soda, pumpkin pie spice, and salt in a bowl. Whisk together yogurt, vegetable oil, honey, vanilla extract, and orange juice in a separate bowl. Gently fold carrots into the yogurt mixture. Stir yogurt mixture into the flour mixture until just combined. Gently fold raisins into the batter. Scoop batter into prepared muffin cups until nearly full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 14 muffins

Calories: 145.5
Fat: 4.4 g
Saturated fat: 0.7 g
Carbohydrates: 25.5 g
Sugars: 11.6 g
Dietary fiber: 2.5 g
Protein: 3.1 g
Cholesterol: 0.4 mg
Sodium: 275.9 mg
BBQ Chicken and Cheddar Sandwiches


Ingredients:
bacon, boneless skinless chicken breasts, salt, pepper, barbecue sauce, water

Directions:
Preheat oven to 400.
Fry bacon until crisp. Transfer to paper-lined plate and pour all but 1 tablespoon of bacon fat out of pan.
Pat chicken dry and season with salt and pepper. Cook chicken in bacon fat until browned on one side, about 4 minutes. Flip chicken and add BBQ sauce and water.
Cover, reduce heat to medium and simmer until chicken is cooked through and sauce is slightly thickened, about 8 minutes.
Remove chicken from pan and cut into bite-sized pieces. Arrange onion rolls cut side up on a baking sheet.
Divide chicken among bottom halves of rolls. Top with sauce, cheese, and bacon.
Bake open-faced sandwiches until cheese melts and rolls are golden brown, about 4 minutes. Top each sandwich with toasted roll top.
Peppered Beer Steaks


Ingredients:
beer, chili sauce, parsley, Dijon mustard, Worcestershire sauce, brown sugar, paprika, black pepper, onion, cracked black pepper

Directions:
For marinade:
Combine, bear, onion, mustard, parsley,chili sauce, worcestershire, brown sugar, paprika and black pepper.
in a non reactive pan cover steaks with marinade. cover with plastic wrap and leave in fridge overnight.
drain steaks, discard marinade. sprinkle steaks with cracked pepper.
grill over medium coals to desired degree of doneness, turning once 1/2 way through cooking.
Uncle Bill's Beets & String Beans in a Cream Sauce


Ingredients:
beets, string beans, butter, granulated sugar, salt, dried dill weed

Directions:
In a medium sized saucepan, add whole beets, (Do not cut the top or bottom of the beets.].
Snip the ends off the string beans and discard, then add them to the saucepan with beets.  Cover with hot water and bring to boil.
Reduce heat to a strong simmer, place lid on saucepan and cook the beans for 10 minutes.  Remove beans into a mixing bowl and cover with cold water; set aside.
Continue to cook the beets for an additional 20 - 25 minutes or just until you can pierce the beets with a fork; do not overcook.
Immediately drain the beets and cover with cold water, drain and cover again with cold water and let sit for 3 minutes.
Cut the tips and bottom of the beets, peel the skins and discard.
Cut the beets into quarters and then slice them to about 1/8 inch thick slices.
In a large frying pan, melt butter on medium-high heat.
Add the sliced beets and stir to coat with butter.
Cut the beans in half and add to the frying pan stirring to coat with butter.
Saute' the beets/beans for 8 minutes, mixing often.
Add the sugar, salt, granulated garlic powder, dried dill weed and whipping cream, stirring to coat beets/beans.
Continue to simmer uncovered for another 3 to 5 minutes or until a nice creamy sauce begins to form and thicken slightly.
Serve as a side dish or over a slice of bread.
NOTE:  You can also use yellow string beans.
It takes about 6 - 1 1/2" diameter beets for 12 ounces.
It takes about 16 - 6" long beans for 6 ounces.
Zesty Coleslaw (Ww)


Ingredients:
cabbage, carrot, low-fat mayonnaise, white wine vinegar, spicy mustard, sugar, ground black pepper

Directions:
Combine the cabbage and carrot in a large bowl, and toss to mix well. Combine the dressing ingredients in a small bowl, and stir to mix well.
Pour the dressing over the cabbage mixture, and toss to mix.
Cover the salad and chill for several hours or overnight before serving.
Kartofler (Danish-Style Potatoes)


Ingredients:
potatoes, butter, onion, granulated sugar, vinegar, salt, white pepper

Directions:
Boil potatoes. Cool, peel and slice 1/4-inch thick. Set aside.
Melt butter in frying pan. Add onions and sauté for 5 minutes, stirring occasionally. Add potatoes. Sauté for 5 minutes or as long as needed, turning potatoes to brown both sides.
Add remaining ingredients. Cook for 5 minutes longer.
Kangaroo Burgers (Australia)


Ingredients:
onion, garlic clove, cilantro, lettuce leaves

Directions:
Mix the kangaroo mince with the onion, garlic and cilantro. season with salt and pepper to taste.
Shape the meat into four patties. Heat the oil over a medium hot flame and pan fry burgers until medium rare (if kangaroo is overcooked it will become dry and chewy].
Serve on toasted burger buns with lettuce leaves and bush tomato chutney.
Chef Joey Z's Wrap It Up


Ingredients:
tortilla, green onion, mayonnaise, lettuce leaves

Directions:
Cook the fish according to the package directions.
In the mean time, I spread my wrap with the mayo and lay the lettuce on the mayo, then garnished it with the cut up green onion.
Add the cooked fish and wrap it up nice and tight.  I then put it in my little George Forman grill for 3-4 minutes.  You don't have to leave it long as you just want to warm the wrap.  I also like the grill marks it makes.
I served this with a cool refreshing drink.
Bon Appetit.
Quick and Easy Guacamole
Category: appetizers-and-snacks
By Christy Hedden

I started making guacamole this way after eating at one of my student's mom's restaurant. I absolutely loved her guacamole, so I tried to recreate it.

Ingredients:
2  avocados - peeled, pitted, and diced
2  green onions, chopped
1 tablespoon chopped fresh cilantro
1 teaspoon seasoned salt
1 teaspoon ground black pepper
1 teaspoon garlic, minced
½  lime, juiced

Directions:
Combine avocado, green onion, cilantro, seasoned salt, black pepper, garlic, and lime juice in a bowl; mash with a spoon or potato masher until mostly smooth with small chunks.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 168.1
Fat: 14.8 g
Saturated fat: 2.1 g
Carbohydrates: 10.4 g
Sugars: 0.9 g
Dietary fiber: 7.1 g
Protein: 2.3 g
Sodium: 238.4 mg
Muhammara


Ingredients:
walnuts, panko breadcrumbs, extra virgin olive oil, pomegranate molasses, lemon juice, ground cumin, cayenne pepper, salt

Directions:
"Blend all ingredients except pita chips and salt in a food processor until coarse puree forms. Season with salt, transfer to a bowl and serve with pita chips."
Meatless Spaghetti Casserole


Ingredients:
spaghetti, butter, parmesan cheese, part-skim ricotta cheese, onion, garlic cloves, fresh basil, oregano, mozzarella cheese

Directions:
Cook spaghetti according to package directions; drain. Add butter and Parmesan; toss to coat.
Process the ricotta cheese in a blender until smooth. In a large bowl, combine spaghetti sauce with ricotta; stir in onion, garlic, basil, oregano and half of the mozzarella. Add the spaghetti; toss to coat.
Transfer to a 13x9 baking dish coated with cooking spray. Sprinkle with the remaining mozzarella.
Cover; bake at 350° for 40-45 minutes or until heated through.
Truck-Stop Buttermilk Pancakes
Category: breakfast-and-brunch
By Steve Whiting

A yummy breakfast treat, and very easy to make!! Serve with bacon or sausage, and some fried eggs, wonderful!!! Batter will keep in fridge for a couple of days if you can't make all at once, or you can freeze and make at a later date.

Ingredients:
5  eggs
1 ½ cups milk
6 tablespoons butter, melted
5 cups buttermilk
5 cups all-purpose flour
5 teaspoons baking powder
5 teaspoons baking soda
1 pinch salt  (Optional)
5 tablespoons sugar

Directions:
In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 12 Servings

Calories: 347.3
Fat: 9.8 g
Saturated fat: 5.3 g
Carbohydrates: 51.8 g
Sugars: 11.8 g
Dietary fiber: 1.4 g
Protein: 12.4 g
Cholesterol: 99.3 mg
Sodium: 865 mg
Quattro Formaggi Pizza


Ingredients:
garlic cloves, olive oil, mozzarella cheese, provolone cheese, parmesan cheese, ricotta cheese, frozen artichoke hearts

Directions:
Preheat oven to 450*.
Roll out pizza dough. Parbake 5 minutes in the oven.
Spread 1 T olive oil & 2 cloves worth of garlic evenly on each crust.
Layer the mozzarella, provolone, parmesan & crumble ricotta, all to your preference of cheesiness.
Distribute 1/2 bag of artichoke hearts over pizza.
Bake until cheese is melted & starts to brown.
Cabernet Sauvignon Chocolate Chip Cookies


Ingredients:
sea salt, baking soda, flour, dark chocolate

Directions:
1. Combine dry ingredients in a large bowl., 2. Stir together wet ingredients in a smaller bowl., 3. Mix wet ingredients into dry., 4. Form ½ inch balls and press onto a parchment lined baking sheet., 5. Bake at 350° for 7-10 minutes., 6. Cool and serve.
Roasted Beet, Peach and Goat Cheese Salad
Category: salad
By Megancake

This salad is a bit of work, but it's so delicious and always impresses guests. Mache can be hard to find, so you may omit it and just use arugula, but it adds a great nutty flavor if you can find it.

Ingredients:
2  beets, scrubbed
1 bunch mache (lamb's lettuce), rinsed and dried
1 bunch arugula, rinsed and dried
2  fresh peaches - peeled, pitted, and sliced
2  shallots, chopped
¼ cup pistachio nuts, chopped
1 (4 ounce) package goat cheese, crumbled
¼ cup walnut oil
2 tablespoons balsamic vinegar
salt and pepper to taste

Directions:
Preheat oven to 375  degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets. Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.

Prep time: 20 mins
Cook time: 1 hr 20 mins
Total time: 2 hrs 40 mins
Yields: 2 salads

Calories: 691.2
Fat: 52.8 g
Saturated fat: 15.2 g
Carbohydrates: 37.7 g
Sugars: 21.8 g
Dietary fiber: 7.7 g
Protein: 23.2 g
Cholesterol: 44.8 mg
Sodium: 555.4 mg
Raclette


Ingredients:
raclette cheese, new potatoes

Directions:
Boil potatoes until tender, drain, cut into halves and set aside., Preheat oven to 450°F., Trim rind off cheese and cut into 4 even pieces., Place one piece onto each of four ovenproof plates., Heat the cheese for a few minutes until thoroughly melted., Mix cheese with potatoes, onions and cornichons., Serve with crusty French bread.
Mashed Potatoes and Garlic and Herb Mashed Potatoes


Ingredients:
floury potatoes, salt, butter, margarine, milk, nutmeg

Directions:
Wash potatoes, peel, rinse, cut into pieces and put in a saucepan. Add some salt and just enough water to cover the potatoes, then bring to a boil. Cover and cook for about 15 minutes until done, drain and put them through a potato ricer or mash them with a potato masher, Add the butter or margarine.
Bring milk to boil and stir little by little into the potato mash (amount of milk will vary according to type of potatoes].
Beat the mash with whisk over low heat until it has a light, smooth consistency. Season with salt and nutmeg.
Variation 2: Garlic and Herb mashed potatoes: Peel 1-2 cloves of garlic and chop up. Melt the butter, add garlic and sweat for about 5 minutes over low heat. Stir garlic butter into mashed potatoes together with 2 tablespoons chopped parsley and 1 tablespoon chopped chives.
Bahian Shrimp Stew


Ingredients:
olive oil, onions, bell pepper, tomatoes, cilantro, garlic clove, tomato paste, bay shrimp, lemon juice, coconut milk

Directions:
Heat oil in skillet, add onion, pepper, tomatoes, cilantro, garlic and tomato paste.
Cook for 10 minutes.
Bring sauce to a boil, then add shrimp and lemon juice.
Reduce heat to medium and cook for 2 minutes.
Add coconut milk and bring the mixture to a boil.
Serve over rice.
Honey Wheat Sandwich Rolls
Category: bread
By SEEFREE

Hearty and tasty country style sandwich rolls. Honey, whole wheat and just a little bit of butter. They freeze well too!

Ingredients:
1 ¼ cups warm milk
1  egg, beaten
2 tablespoons butter, softened
¼ cup honey
¾ teaspoon salt
2 ¾ cups bread flour
1 cup whole wheat flour
1 ¼ teaspoons bread machine yeast
2 tablespoons butter, melted

Directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press start. When dough cycle has finished, turn dough out onto a lightly floured surface and roll out 3/4 inch thick. Cut out rolls with a 3 to 4 inch diameter biscuit cutter. Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for 10 to 15 minutes. When rolls are finished baking, brush with melted butter.

Prep time: 30 mins
Cook time: 15 mins
Total time: 2 hrs 45 mins
Yields: 14 rolls

Calories: 178.7
Fat: 4.6 g
Saturated fat: 2.6 g
Carbohydrates: 29.5 g
Sugars: 6.1 g
Dietary fiber: 1.7 g
Protein: 5.4 g
Cholesterol: 23.8 mg
Sodium: 163.2 mg
Touchdown Chili


Ingredients:
lean ground beef, onion, kidney beans, diced tomatoes, tomato sauce

Directions:
Cook ground beef and onion in large skillet on medium-high heat 5 minutes, stirring occasionally. Drain fat.
Stir in Seasoning Mix and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
Serve with shredded cheese, sour cream and chopped onion, if desired.
Green Bean and Mushroom Medley
Category: side-dish
By THE MOM

This is a great vegetable side dish.  This is always served at our family gatherings with no leftovers.

Ingredients:
½ pound fresh green beans, cut into 1-inch lengths
2  carrots, cut into thick strips
¼ cup butter
1  onion, sliced
½ pound fresh mushrooms, sliced
1 teaspoon salt
½ teaspoon seasoned salt
¼ teaspoon garlic salt
¼ teaspoon white pepper

Directions:
Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain. Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 6 servings

Calories: 102.9
Fat: 7.9 g
Saturated fat: 4.9 g
Carbohydrates: 7.7 g
Sugars: 2.9 g
Dietary fiber: 2.7 g
Protein: 1.9 g
Cholesterol: 20.3 mg
Sodium: 610 mg
Smoked Salmon Canapes
Category: appetizers-and-snacks
By RedBullguy01

This appetizer of smoked salmon canapes will please your taste buds. All my family and friends love this recipe.

Ingredients:
¾ cup finely chopped white onion
3 tablespoons drained capers
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
4 teaspoons Dijon mustard
salt and ground black pepper
1  sourdough baguette
6 ounces thinly sliced smoked salmon
1 (8 ounce) package cream cheese, softened, or as needed

Directions:
Stir onion, capers, dill, lemon juice, and Dijon mustard together in a small bowl to make relish. Season with salt and pepper. Cut sourdough baguette into 24 thin slices. Cut salmon into 24 pieces. Spread cream cheese on each slice of bread, add 1 piece of salmon, and top carefully with relish. Place on a serving dish.

Prep time: 20 mins
Total time: 20 mins
Yields: 24 canapes

Calories: 142.4
Fat: 7.5 g
Saturated fat: 4.3 g
Carbohydrates: 12.5 g
Sugars: 1 g
Dietary fiber: 0.7 g
Protein: 6.4 g
Cholesterol: 23.8 mg
Sodium: 406.7 mg
Country Fried Butternut Squash


Ingredients:
egg, flour, milk, cornmeal, salt, black pepper

Directions:
Combine egg and milk together in a pie plate or flat bowl.
In a second flat bowl, combine flour, cornmeal, salt, pepper and garlic salt.
Peel butternut squash.
Cut a slice off the bottom of the squash and stand it securely on cutting board.
With a sharp knife, slice peel off from top to bottom, continuing around the squash until tough peel is completely removed.
Slice squash into 1/2 inch circles.
dip squash slices first in the milk/egg mixture and then dredge in the flour mixture.
Fry or saute in a frying pan or griddle in oil until golden brown on each side, about 2-3 minutes a side.
Quick & Easy Coconut Brown Lentils (Vegan)


Ingredients:
lentils, coconut milk, cardamom, turmeric, garam masala, cumin seed

Directions:
Wash and sort through the lentils to remove pebbles, bad ones, etc. (If using a can, just rinse and drain.] Bring the coconut milk to a low boil and add the lentils and spices but NOT the shredded coconut.
Loosely cover and let simmer for 20-25 minutes or until the lentils have softened. (If using canned-- this only needs 5-10 minutes for the flavors to impart.].
Fluff up the lentils and mix in the coconut so it adds a nice crunch. Serve with veggies and rice and enjoy.
Macaroon Cookie Bars


Ingredients:
butter, margarine, eggs, sweetened condensed milk, coconut, vanilla

Directions:
Combine cake mix, butter or margarine and 1 egg on high speed of mixer until crumbly.
Press into greased 13x9 pan.
Set aside.
Mix together, milk, vanilla and remaining egg well.
Stir in 1 cup coconut and nuts.
Pour over chocolate crust. Spread evenly.
Top with 1/4 cup coconut.
Bake 350° for 30-40 minutes.
Middle of pan may still be loose but will settle on cooling.
Indian Onion Dipping Sauce
Category: appetizers-and-snacks
By Valerie Fields

We had this at a local Indian restaurant and tried to replicate it. We all love this version to dip our naan and samosas and rarely is there any sauce left.

Ingredients:
1  onion, chopped, or more to taste
1 ½ tablespoons lemon juice
1 teaspoon ketchup, or more to taste  (Optional)
½ teaspoon cayenne pepper
½ teaspoon Hungarian paprika
½ teaspoon salt
1 pinch white sugar  (Optional)

Directions:
Place onion in a food processor and pulse until onion is minced. Add lemon juice, ketchup, cayenne pepper, paprika, salt, and sugar and pulse until evenly combined. Transfer sauce to an airtight container and refrigerate until flavors combine, 2 to 3 hours.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 10 servings

Calories: 11.1
Fat: 0.1 g
Carbohydrates: 2.7 g
Sugars: 1.3 g
Dietary fiber: 0.5 g
Protein: 0.3 g
Sodium: 122.8 mg
Cosmopolitian


Ingredients:
vodka, triple sec, lime juice, cranberry juice

Directions:
Mix all together in a cocktail shaker with ice., Pour into a Martini glass and serve., I personally add some ice chips to it because I like ice in my drinks.
MINT JELLY


Ingredients:
mint, water, lemon zest, lemon juice, granulated sugar

Directions:
In a large saucepan, add mint, pour in water and add lemon zest. Stir well and bring to a boil. Cover, turn off the heat and let it sit for 20 minutes.
Meanwhile, place a fine sieve over a bowl lined with cheesecloths; set aside.
Remove from heat and strain mint mixture through the prepared sieve. Gather the cheesecloth and gently but firmly, squeeze it to extract more juice; discard it. Return liquid to a saucepan and add lemon juice.
In a large bowl, add pectin and sugar; stir well. Add sugar mixture to infused mint mixture. Add peppermint extract and a few drops of green food coloring. Stir again and bring the mixture to a boil; cook for 2 minutes. If there’s foam on top, skim it off with a spoon. Reduce heat to medium and cook for 10 minutes.
Transfer mint mixture to prepared jars and process them in a water bath for 15 minutes.
Tacos - Crispy Tofu With Sriracha Lime Sauce


Ingredients:
lime, queso fresco, cilantro, red cabbage, extra firm tofu, cornstarch, mayonnaise, flour tortillas, olive oil, salt, black pepper

Directions:
Get ready with 3 Mixing Bowls  1 Large Non-Stick Pan.
Zest the lime, cut it in half, and juice each half. Crumble queso fresco. Mince cilantro (no need to stem].
Combine red cabbage, lime juice, ¼ teaspoons salt, and ¼ teaspoons pepper in a mixing bowl. Toss and set aside at least 10 minutes, stirring every few minutes.
Prepare the Tofu: Line a plate with paper towels. Cut tofu into ½" cubes. Place tofu on towel-lined plate and press firmly, but gently with paper towels to remove excess liquid. Put cornstarch in another mixing bowl. Gently toss tofu in cornstarch to coat thoroughly.
Make the Sriracha-Mayonnaise: In another mixing bowl, combine mayonnaise, Sriracha, and ¼ teaspoons lime zest.
Fry the Tofu: Place a large non-stick pan over medium-high heat. Add 3 Tbsp. olive oil and tofu to hot pan. Wipe mixing bowl clean and reserve. Stir occasionally until tofu is golden brown and crispy, 6-9 minutes. Transfer to reserved mixing bowl and toss with taco seasoning. Wipe pan clean and reserve.
Re-heat pan used to fry tofu to a medium-high heat. Place tortillas in hot pan and toast, 30 seconds per side.
Make your tacos, starting with the tufu, then cabbage mix and sriracha mix. Top with cilantro and cheese, and Bon appétit!