Spice up Taco Tuesday with these flavorful and meatless Asian tofu tacos. The tofu is crispy and flavorful and pairs great with the crunchy and refreshing slaw.
Man oh man, this recipe was a HIT in the Eating Bird Food kitchen! I think Maria and I have both been wanting to remake this recipe ever since we nailed it a few weeks ago. The slaw is to die for and the flavorful, crispy tofu is the perfect veggie protein for tacos.
I feel like I’ve been going in phases this summer where one week I’m super inspired to make all of the healthy, refreshing food and then the next week nothing sounds appetizing! I think it’s partly because it’s so hot out and partly because I’m 7 months pregnant, but who knows!
When we finalized this recipe, I knew it was going to be in my summer rotation because tofu tacos are such an easy weeknight meal. Isaac loves tacos and I’m a huge fan of the Asian slaw that’s paired with this recipe, so it’s a win-win! Whenever I don’t know what to make or don’t feel inspired to be in the kitchen, this is the recipe I’ve been going back to. It’s super simple and a light, refreshing summer meal!
Asian Tofu Tacos Video
Ingredients in Asian Tofu Tacos
extra firm tofu
low sodium soy sauce or tamari – tamari is a gluten-free version of soy sauce. Feel free to use either!
sesame oil
garlic powder
corn tortillas
Asian slaw – you’re going to love this slaw. It’s delicious on its own and adds a fresh and crunchy component to the tacos
hoisin sauce
What is Hoisin Sauce?
Hoisin sauce is a sweet and spicy sauce made from soybeans, vinegar, sugar, and spices. You can use it as a marinade, dipping sauce, stir fry sauce and taco topping in this case! You can find it on the international aisle at most grocery stores or order it online.
How to Make Tofu Tacos
Start by prepping your tofu. Cut a slit in your tofu package and drain out the liquid. Take out the ‘bricks’ of tofu and wrap in paper towels or a clean dishtowel. Place on a flat surface and stack a few heavy items on top of the tofu to press the excess moisture out. This preps the tofu so it’s ready to absorb all of the delicious flavors in the dish.
While your tofu is getting prepped, make your sauce by combining the tamari, sesame oil and garlic powder in a large bowl. Once the excess moisture has been pressed out, cut your tofu into ½ inch cubes. Toss the tofu cubes in the sauce and spread on a rimmed baking sheet and bake for 20 minutes, flipping around the 10-minute mark.
While your tofu bakes, make the slaw. First, you’ll make a dressing and then mix all of the shredded veggies in a large bowl with the dressing. Grab pre-shredded veggies if you don’t have that much time to prep!
Once the tofu is done baking, it’s taco assembly time! Scoop some crispy tofu and slaw onto each taco shell. Drizzle a little hoisin sauce on top and enjoy! You just made the best tofu tacos around. *Pat self on back.*
If you make these asian tofu tacos, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other EBF readers.
Spice up Taco Tuesday with these flavorful and meatless asian tofu tacos. The tofu is crispy and flavorful and pairs great with the crunchy and refreshing slaw.
Ingredients
1 lb extra firm tofu, pressed and chopped into 1/2 inch cubes
Prep tofu and prepare sauce by combining tamari, sesame oil and garlic powder in a large bowl. Toss tofu in sauce. Add to a rimmed baking sheet and bake tofu for 20 minutes, flipping around the 10 minute mark. Tofu should be golden and slightly crisp.
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Wow! This dish looks delicious & seems so easy to make. I would definitely try this recipe!
Maybe I”m crazy, but I don’t see a temperature to bake the tofu???
You’re not crazy! It wasn’t there, but it should be 400°F. 🙂
Hey there – this is a great recipe and it just so happens to tbe the first time I’ve even tried to cook tofu.
I’m a fan of tofu, but het – I’ve never cooked it.
The firm tofu tip here is a really important one for folks to pay attention to.
I find that it soaks the flavor as well as it adds nice texture.
Thanks for sharing!
Regards,
Jeff