Asian Tofu Tacoswith Asian slaw / Sriracha mayo
It's hard to choose a favorite element of these unique tacos - the sweet and savory tofu, the tangy slaw, or the creamy spicy Sriracha mayo. This is a new twist on the Asian Broccoli Tacos that were featured back in 2015.
Ingredients
- Garlic - 1 clove, chopped
- Mayonnaise - 1/3 cup
- Lime juice - 1 tsp
- Sriracha - 1/2 tsp, more or less to taste
- Tofu, extra-firm - 16 oz, 1/2" / 1.3 cm strips (vacuum-packed preferable)
- Soy sauce, low-sodium - 1 Tbsp
- Honey - 1 Tbsp
- Avocados - 1, sliced
- Limes - 1, wedges
- Tortillas, taco-sized corn or flour - 12
- Green onions - 2 stalks, chopped, white and green parts combined
- Soy sauce, low-sodium - 1 Tbsp
- Vinegar, rice - 1 1/2 Tbsp
- Brown sugar - 2 tsp
- Oil, cooking - 2 Tbsp
- Coleslaw mix - 10 oz
- White sesame seeds (opt) - 2 tsp
Nutrition Facts
Prep
- Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick strips. (Make these fairly long and skinny so they will fit inside the tacos.) (Can be done 1 day ahead)
- Make Sriracha mayo - (If prepping right before cooking, get oven heating first.) Chop garlic. Combine with mayonnaise, lime juice, and Sriracha. Taste and adjust with more lime juice or Sriracha if you prefer. (Can be done up to 5 days ahead)
- Marinate tofu - Place tofu in a baking dish. Whisk together soy sauce (portion for tacos) and honey and pour over tofu. Toss to coat tofu. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
- Green onions - Chop green onions, combining white and green parts. (Can be done up to 3 days ahead)
- Make coleslaw - Whisk together soy sauce (portion for coleslaw), vinegar, brown sugar, and oil. Add coleslaw mix, green onions, and sesame seeds. Toss to combine. (Can be done 1 day ahead)
- Avocados / Limes - Prep as directed.
Make
- Heat oven to 400F / 204C degrees.
- Transfer baking dish with tofu and marinade to the heated oven. Bake for 15 to 20 minutes, stirring halfway through cooking, until tofu is heated through and starting to turn golden around the edges.
- Toss coleslaw and season with some salt and pepper.
- Warm tortillas according to package directions.
- Assemble tacos with coleslaw, tofu, avocados, and Sriracha mayo. Serve with lime wedges for squeezing over top. Enjoy!
Nutrition Facts
Reviews
This meal has 82 reviews
Thought this was delicious.
I thought it was delicious and one child also did who has taste buds like mine. Everyone else didn’t really care for it (aren’t fish people, don’t like mayo, etc). But if you like fish and Asian-inspired flavors, this was fantastic.
This one is always a favorite! And I marinated the coleslaw a bit longer and it was so good!
Doubled the panko mixture after reading other reviews. Was glad I did. These turned out fantastic. Going on the favorites.
Solid, kids loved tacos. Served with roasted cauliflower because oven was on and kids are meh about cabbage slaw.
1.5 pounds was way too much fish. I had to double the breading mix to get everything evenly covered. Then the coleslaw and sauce had to be doubled as well to make enough for all that fish.