Asian Tofu Tacos
15
Published Jun 25, 2025
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These tofu tacos are crispy, flavorful, and topped with a crunchy Asian slaw tossed in a creamy sesame ginger dressing. They’re a fun, plant-based twist on taco night!
Man oh man, these Asian tofu tacos have been a hit in the Eating Bird Food kitchen for years — and they’re still on heavy rotation at our house! Between the crispy, flavorful tofu and the creamy Asian slaw, this combo just works. Isaac’s always down for tacos, and I’m forever obsessed with this crunchy slaw, so it’s a win-win!
Why You Gotta Try This One
Tofu tacos are one of my favorite easy weeknight meals — especially when I want something vegetarian, protein-packed, and actually satisfying. They’re quick to make, easy to customize, and seriously delicious.
The best part? So many tofu taco recipes rely on heavy sauces to cover up bland or soggy tofu… but not this one. The tofu is the star! It’s baked until golden and crisp on the outside, tender on the inside, and full of flavor — no breading or frying required. It holds its own in every bite and makes these tacos feel like a full-on meal.
Ingredients You’ll Need
- extra firm tofu – the star of the show; it gets golden and crispy on the outside while staying tender inside. Make sure to press it well so it soaks up all the flavor.
- low sodium soy sauce or tamari – adds a salty umami boost to the tofu. Tamari keeps it gluten-free if needed.
- sesame oil – a little goes a long way here; it gives the tofu a deep, toasty flavor.
- garlic powder – for that savory base note without having to chop anything.
- corn tortillas – the perfect base for loading up all that tofu and slaw goodness.
- Asian slaw – this crunchy, creamy slaw pulls everything together. You’ll want to eat it by the forkful.
- hoisin sauce – sweet, sticky, and packed with flavor. A quick drizzle takes the tacos to the next level.
Make it Your Own
- Add a sauce drizzle: Hoisin is great, but sriracha mayo, peanut sauce, a simple lime crema, or even my yum yum sauce would all work if you’re in the mood to switch it up.
- Toss the tofu in cornstarch: Want extra crunch? Lightly toss the tofu cubes in cornstarch before baking. It helps create crispier edges in the oven without any frying.
How to Make Tofu Tacos
Step 1: Toss cubed tofu with tamari, sesame oil, and garlic powder.
Step 2: Bake at 400°F for 20 minutes, flipping halfway through, until golden and crisp.
Step 3: Prep your slaw by tossing cabbage, carrots, scallions, and bell pepper in a big bowl.
Step 4: Blend up the creamy sesame ginger dressing.
Step 5: Pour the dressing over the slaw, and toss to coat.
Step 6: To assemble, warm your tortillas and fill each one with crispy tofu and a big scoop of slaw. Finish with a drizzle of hoisin sauce and lime wedges on the side.
Brittany’s Recipe Tips!
- Multitask while it bakes: Prep the slaw and warm your tortillas so everything’s ready to assemble when the tofu comes out.
- Press the tofu well: This step is key for getting those golden, crispy edges in the oven. Don’t skip it! See my tips below for how to press your tofu.
- Use parchment or a silicone mat: It keeps the tofu from sticking and makes cleanup a breeze.
- Flip halfway through baking: Helps the tofu cook evenly and get that perfect crisp on all sides.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Asian Tofu Tacos
Ingredients
For the Tofu
- 1 lb extra firm tofu, pressed and chopped into ½-inch cubes
- 3 Tablespoons low-sodium soy sauce or tamari
- 1 Tablespoon sesame oil
- 2 teaspoons garlic powder
For the Slaw
- 5 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup sliced scallions
- 1 red bell pepper, thinly sliced
- Sesame seeds, for garnish
Slaw Dressing
- 1 Tablespoon grated ginger
- 3 Tablespoons mayo, avocado oil or vegan works
- 2 Tablespoons sesame oil, spicy if desired
- 2 Tablespoons tamari, soy sauce or coconut aminos
- 1 Tablespoon rice vinegar
- 1 Tablespoon mirin
To Assemble
- 4 –8 flour or corn tortillas, depending on size
- Hoisin sauce, for drizzling
Instructions
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the tamari, sesame oil, and garlic powder. Add the pressed tofu cubes and gently toss to coat. Spread the tofu out in a single layer on the prepared baking sheet and bake for 20 minutes, flipping halfway through, until golden and slightly crispy.
- While the tofu bakes, add the shredded cabbage, carrots, scallions, and bell pepper to a large bowl. Toss to combine.
- In a blender, combine the mayo, sesame oil, tamari, rice vinegar, mirin, and grated ginger. Blend until smooth and creamy.
- Pour the dressing over the slaw and toss until everything is well coated. Sprinkle sesame seeds over the top.
- Warm your tortillas, then layer each one with crispy tofu and a generous scoop of slaw. Drizzle with hoisin sauce and serve with lime wedges, if desired.
Video
Notes
- Pressing the tofu: Don’t skip this step! You’ll start by cutting a slit in the tofu package and draining the liquid out. The next step is to press the excess liquid out. You can use a tofu press for this, but if you don’t have one there are some other easy ways to press tofu! Simply wrap the tofu block in paper towels or a clean dish towel and set it on a flat surface. Stack a few heavy items on top to press the moisture out – I typically use a cast iron skillet, canned food or cookbooks. This process can take 30-90 minutes depending on how heavy your items are.
- Storing: Store the baked tofu, slaw, and tortillas separately in airtight containers. The tofu will last up to 4 days in the fridge and reheats best in the oven, toaster oven, or air fryer to bring back that crispiness. The slaw stays fresh for 2–3 days. For the best texture, assemble the tacos just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Store Leftovers
Store the baked tofu, slaw, and tortillas separately in airtight containers. The tofu will last up to 4 days in the fridge and reheats best in the oven, toaster oven, or air fryer to bring back that crispiness. The slaw stays fresh for 2–3 days. For the best texture, assemble the tacos just before serving.
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!
These totally hit the spot tonight! I used chicken instead of tofu and it turned out amazing! I’ll definitely be making them again!!
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!
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!
You’re so welcome! I’m glad this recipe was a hit. Thanks for making it. 🙂
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!
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!
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!
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!
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!!
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. 🙂
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