Asian Tofu Tacos



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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. 

Three asian tofu tacos on a plate and served with lime. A bowl of slaw and teriyaki sauce are to the side of the place. Tacos are filled with slaw, teriyaki tofu, and cilantro.

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!

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 slawyou’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.

Three asian tofu tacos with baked teriyaki tofu, asian slaw, and cilantro.

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.

Crispy baked tofu on a sheet pan with some teriyaki sauce.

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.*

Two asian tofu tacos with baked teriyaki tofu, asian slaw, and cilantro.

More Tofu Recipes

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.19 from 11 votes

Asian Tofu Tacos

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.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4


  • 1 lb extra firm tofu, pressed and chopped into 1/2 inch cubes
  • 3 Tablespoons low-sodium soy sauce or tamari
  • 1 Tablespoon sesame oil
  • 2 teaspoons garlic powder
  • Asian slaw
  • 4-8 flour or corn tortillas, depending on size
  • hoisin sauce, for serving


  • Preheat oven to 400°F.
  • 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.
  • While tofu is baking, make asian slaw recipe.
  • Once tofu is done, prep tacos by adding a portion of tofu and slaw into each tortilla. Serve with lime wedges and hoisin sauce for drizzling on top.



Serving: 1-2 tacos (1/4 of recipe) | Calories: 421kcal | Carbohydrates: 45g | Protein: 19g | Fat: 19g | Sodium: 1513mg | Fiber: 7g | Sugar: 10g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch/Dinner
Cuisine: Fusion
Keyword: asian tofu tacos
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
Chicken fajita filling on a sheet pan with a wooden spoon. Tortillas are resting on the bottom of the sheet pan.
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Recipe Rating


  1. These Asian Tofu Tacos have so much flavor & that slaw is EVERYTHING! Three tacos in, husb let me know how much he was enjoying this dish..And baking the tofu on a sheet pan was such a timesaver. Thank you so much, Brittany. Definitely ANOTHER keeper!

  2. 5 stars
    These totally hit the spot tonight! I used chicken instead of tofu and it turned out amazing! I’ll definitely be making them again!!

    1. Ahh yay!! So glad these tacos were a hit. Thanks for making them and for coming back to leave a comment + star rating, Erica. I appreciate it!

  3. 5 stars
    YUM! I could just eat the slaw with the tofu all day! I did sub tahini mixed with some avocado oil cuz I was out of sesame oil. Delicious! Thanks for another home run Brittany!

  4. 5 stars
    This is AMAZING! Literally one of the best tacos I’ve ever had! The slaw is so freaking good! I didn’t have m or in so I added about a 1/2 tsp extra rice vinegar and 1 tsp honey! Will definitely get the mirin for next time but I don’t know how it could be any better!!! Topped with sriracha and cilantro!

    1. Ahh that makes me so happy to hear, Nita!! I’m glad you’ve been loving these tacos and the slaw. 🙂 And I’m glad using the extra rice vinegar + honey worked out as a sub for the mirin. Thanks for taking the time to leave a comment + star rating. You’re the best! The reviews are super helpful for other readers, so I appreciate it!

  5. 5 stars
    All I can say is WOW!!! These are the best tacos I’ve had in my entire life. Simple to make and done in no time!

    1. Ahh that puts such a smile on my face! 🙂 I’m so glad you enjoyed these tacos, Gina. Thanks for taking the time to come back and leave a comment and star rating. I so appreciate it!

  6. 5 stars
    Love this recipe. So simple and so much flavor. Have made it multiple times! I have even put the tofu & slaw over soba noodles tossed with coconut aminos so good!!

    1. Yay!! I’m so glad you enjoyed this recipe, Emily. I so appreciate you taking the time to come back and leave a comment + star rating. The reviews are super helpful to other readers. 🙂

  7. Wow! This dish looks delicious & seems so easy to make. I would definitely try this recipe!

  8. 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!