These are exceedingly simple. Perhaps too simple to even need a recipe for. Nonetheless I will present it in the hopes that it will inspire other simple improvised tacos.
Heat over medium in a large skillet :
2 tbs. neutral vegetable or seed oil
Add :
5 oz. onion, diced
Sautée for three to four minutes, until softened, then add :
8 oz bok choy or baby bok choy, leaves chopped and stems diced
Sautée for two to three minutes, until softened, then add :
a few cloves of garlic, minced
one or two small red chiles, chopped into small dice
Sautée for another minute, then add :
1 tbs Shao Xing wine, cooking wine or sherry
a few dashes of Maggi or Golden Mountain seasoning
a few pinches of salt
1 tsp. of cumin powder
freshly ground black pepper, if desired
ground cayenne or hot chili powder, if desired
Stir and add :
1/2 lb firm tofu, cut into about six or eight pieces
Sautée for about two to three minutes, enough to warm the tofu through. Break the tofu into pieces of whatever consistency is preferred with a flat-ended wooden or silicone spatula. I usually like a little variety.
Remove from heat and add 1/2 cup of fermented corn. Regular corn can be substituted.
Serve on freshly-made or store (or better yet, taqueria) bought corn, flour or whole-wheat tortillas.
Accompany with three or more of the following :
Fresh cilantro leaves
Yogurt or sour cream (or vegan substitute)
Red salsa, fresh or cooked
Green salsa, tomato or tomatillo
Guacamole or chunked avocado
Finely shredded lettuce
Thinly sliced salted cucumber
Finely shredded raw cabbage
Pickled onions, sliced thin
Wedges of limes or lemons
Fermented tomatillo slices
Finely chopped scallions
&c.
How to Cook a Weed 