Executive Chef Santana Diaz walks you through how to assemble the flavor-bombed tofu tacos in the video above. To make the chili lime glaze and cilantro lime vinaigrette, see the recipes below. Enjoy!

Chili lime glaze ingredients

  • 4 oz. rice wine vinegar
  • 3 oz. water
  • 3/4 cup granulated sugar
  • 1/2 oz. ginger minced
  • 18 oz. sweet chili sauce
  • 1/2 tsp. Kosher salt
  • 1 cup lime juice


  1. Add all ingredients into a large sauce pot. Place over medium heat and bring to a simmer for 30 minutes.
  2. Allow to cool to room temperature.
  3. Cover and store in the refrigerator for up to 2 weeks.

Cilantro lime vinaigrette ingredients

  • 1/2 bunch of cilantro, chopped
  • 2 1/2 oz. rice wine vinegar
  • 5 oz. fresh lime juice
  • 1/2 oz. agave nectar
  • 1 1/2 tsp. Kosher salt
  • 3/4 tsp. ground black pepper
  • 2 1/2 cups neutral oil (We like Sciabica’s 80/20 blend.)


  1. Whisk together cilantro, rice wine vinegar, lime juice, agave nectar, salt, and black pepper.
  2. Slowly whisk in the oil to emulsify.
  3. Place in an airtight container and store in the refrigerator for up to one week.

Recipe from UC Davis Health's Food and Nutrition Services.