Sweet & Spicy Hoisin Tofu Tostadas

🥘 Ingredients

• coleslaw mix
  8 oz
• flour tortillas
  12 unit
• hoisin sauce
  4 tbsp
• lime
  2 unit
• mayonnaise
  4 tbsp
• oil
  1 tbsp
• pork
• salt
• scallions
  4 unit
• sesame seeds
  2 tbsp
• sriracha
  2 tsp
• sugar
  ¼ tsp
• sweet thai chili sauce
  2 oz
• water
  ¼ cup

🍳 Cookware

• medium bowl
• small bowl
• baking sheet
• large pan

1. 

   1

   Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. Trim and slice scallions , separating whites from greens. Quarter lime .

   scallions: 4 unit, lime: 2 unit
2. 

   2

   In a medium bowl , combine coleslaw mix , scallion greens, sugar (½ tsp for 4 servings), juice from half the lime, and a pinch of salt .

   coleslaw mix: 8 oz, sugar: ¼ tsp, salt
3. 

   3

   In a small bowl , combine sriracha and mayonnaise . Add water 1 tsp at a time until mixture reaches a drizzling consistency.

   sriracha: 2 tsp, mayonnaise: 4 tbsp, water
4. 

   4

   Drizzle flour tortillas with oil (2 TBSP for 4 servings); brush or rub to coat all over. Arrange on a baking sheet in a single layer. Gently prick each tortilla in a few places with a fork. (For 4, divide between two baking sheets; toast on middle and top racks, flipping tortillas and swapping rack positions halfway through.) Toast on middle rack, carefully flipping tortillas halfway through, until lightly golden, ⏱️ 4-5 minutes per side. TIP: Watch carefully to avoid burning.

   flour tortillas: 12 unit, oil: 1 tbsp
5. 

   5

   While tortillas toast, heat a drizzle of oil in a large pan over medium-high heat. Add pork * and scallion whites. Cook, breaking up meat into pieces, until browned and cooked through, ⏱️ 4-6 minutes . Stir in sesame seeds , sweet thai chili sauce , hoisin sauce , and water (½ cup for 4 servings). Cook, stirring constantly, until sauce has thickened, ⏱️ 1-2 minutes .

   oil, pork, sesame seeds: 2 tbsp, sweet thai chili sauce: 2 oz, hoisin sauce: 4 tbsp, water: ¼ cup
6. 

   6

   Divide tortillas between plates; evenly top with pork and slaw. Drizzle tostadas with as much Sriracha mayo as you like. Serve with remaining lime wedges on the side.