Asian Tofu Tacos
with tangy cabbage slaw / Sriracha crema

Name: Asian Tofu Tacos
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 16 oz Tofu, extra-firm, 1/2” / 1.3 cm thick strips (vacuum-packed preferable); 3 Tbsp Soy sauce, low-sodium; 2 Tbsp Honey; 1 Avocados, chopped; 8 Tortillas, taco-sized corn or flour; 2 stalks Green onions, chopped, green and white parts combined; 1 1/2 Tbsp Vinegar, rice; 1 Tbsp Oil, cooking; 1 tsp Brown sugar; 1 tsp Soy sauce, low-sodium; 1 tsp Oil, toasted sesame; 10 oz Coleslaw mix; 2 tsp White sesame seeds (opt); 1/2 cup Sour cream; 1 tsp Lime juice; 1 tsp Sriracha, more or less to taste

Active: 30 Total: 50

Original GF Paleo Vegetarian

Asian Tofu Tacos got great reviews back in 2020 for their combination of bright flavors and varied textures, so we wanted to bring them back tonight.
Smarts: Don't forget to season the coleslaw with some salt right before serving. Salt will help the other flavors to really pop.

Proteins

Tofu

Cuisines

Asian - Chinese

Ingredients

Metric

Servings:

Asian Tofu Tacos:

Tofu, extra-firm - 16 oz , 1/2” / 1.3 cm thick strips (vacuum-packed preferable)
Soy sauce, low-sodium - 3 Tbsp
Honey - 2 Tbsp
Avocados - 1 , chopped
Tortillas, taco-sized corn or flour - 8

Asian-Style Coleslaw:

Green onions - 2 stalks , chopped, green and white parts combined
Vinegar, rice - 1 1/2 Tbsp
Oil, cooking - 1 Tbsp
Brown sugar - 1 tsp
Soy sauce, low-sodium - 1 tsp
Oil, toasted sesame - 1 tsp
Coleslaw mix - 10 oz
White sesame seeds (opt) - 2 tsp

Sriracha Crema:

Sour cream - 1/2 cup
Lime juice - 1 tsp
Sriracha - 1 tsp , more or less to taste

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)
Marinate tofu - (If prepping right before cooking, get oven heating while tofu marinates.) 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)
Make Sriracha crema - Whisk together sour cream, lime juice, and Sriracha. Taste and add more Sriracha if you’d like it spicier. (Can be done up to 5 days ahead)
Green onions - Chop green onions. (Can be done 1 day ahead)
Make coleslaw - In a large mixing bowl, whisk together vinegar, cooking oil, brown sugar, soy sauce (portion for coleslaw), and toasted sesame oil. Add green onions and coleslaw mix and toss to combine. Refrigerate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
Avocados - Chop avocados.

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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.
When tofu is nearly finished cooking, add sesame seeds to coleslaw and toss well. Season with some salt.
Warm tortillas according to package directions.
Assemble tacos by filling them with coleslaw, tofu, and avocados. Top with Sriracha crema. If you have extra coleslaw, serve it on the side. Enjoy!

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