Ingredients

1 450g block super firm tofu

1 tablespoon cornstarch

½ tablespoon vegetable oil

2 canned chipotle peppers in adobo sauce, diced

¼ cup orange juice

2 garlic cloves, minced

½ cup water

½ teaspoon ground cumin

8 Corn tortillas

1 cup shredded cabbage

¼ cup thinly sliced onions

3 limes

Salt and pepper, to taste

Directions

1. Preheat the oven to 400°F. Drain any extra liquid from the tofu package and use a clean kitchen towel or paper towel to pat it dry. Try to remove as much moisture as possible. The tofu will likely crumble during pressing, that is fine.

     2. Transfer the dried tofu to a large bowl and toss with the cornstarch, breaking the tofu into small, evenly-sized pieces.

     3. Combine the chipotle peppers, orange juice, garlic cloves, water, and cumin in a small bowl. Pour this mixture over the                 shredded tofu and stir to coat.

     4. Spread the coated tofu into a single layer and bake for 15 minutes. Stir the tofu and bake for an additional 5-10 minutes or              until it turns golden brown.

     5. While the tofu is baking, toss shredded cabbage, onions, vegetable oil, juice from 1 lime, salt, and pepper in a medium                   bowl. Let sit at room temperature while the tofu finishes baking.

    6. To serve, spoon tofu onto lightly warmed tortillas. Top with shredded cabbage and serve with lime wedges.