1poundextra-firm tofudrained and pressed for at least 30 minutes
¼cupto ⅓ cup canola oilor another neutral flavor high heat vegetable oil
4 to 68-inch flour tortillas
To Make the Mango Salsa:
Toss all of the ingredients together in a medium bowl. Set aside.
To Make the Beer-Battered Tofu:
Slice the tofu block into 4 slabs, width-wise. Then turn each slab on its side, and slice each one into 4 thin strips. You should end up with 16 strips that are between ¼ and ½ inch thick.
Whisk the flour, ale and salt together in a medium bowl.
Very generously coat the inside of a large flat-bottomed skillet with oil. The oil should be at least ⅛-inch deep. Place the skillet over medium-high heat. Working in batches if necessary, dip the tofu strips into the batter to coat all sides, then arrange the tofu in the skillet, leaving at least 1-inch between strips. Cook until the tofu is browned and crispy on the bottom, about 2 minutes, then flip and cook until browned and crispy on the opposite side, about 2 minutes more. Transfer to a paper towel-lined plate to absorb excess oil. Repeat until all of the tofu strips are cooked, adding oil to the skillet as needed between batches.
To Make the Tacos:
Place 3 or 4 tofu strips in the center of each tortilla. Top with avocado slices and salsa.
While this recipe comes together pretty quickly, you can cut off a bit of time by prepping the salsa in advance. The flavors will mingle nicely as it sits in the fridge.