These healthy Asian crispy tofu tacos are so delicious, even meat lovers will be happy. Tossed with warm Asian spices, then fried to crisp perfection, this tofu is delicious by itself. Served with a refreshing and vibrant asian pear slaw, this is one quick and healthy (vegetarian) weeknight meal.
A fresh cabbage and pear slaw tossed with a buttermilk dressing keeps the flavors clean and simple in these tacos. Then crispy tofu, coated with ginger and cardamom, add just the right amount of spice. Piled into charred tortillas and topped with a squeeze of fresh lime juice, these tacos are good-for-you-, feel-good-food.
How to make crispy tofu that isn’t fried
Making crispy tofu isn’t a hard task. Making healthy crispy tofu proves to be a bit more challenging. But I’ve gone ahead and done the hard work for you to figure out the easiest and most efficient way to cook crispy tofu that isn’t fried and laden with fat. Here’s all it requires:
- Press the tofu to draw out readily available moisture
- Toss tofu with spices to coat
- Heat just 1 tablespoon oil over medium in a cast-iron skillet. Add tofu and cook until all side are golden brown.
- Transfer skiller to a 375-degree oven and cook 15 minutes until crisp.
Add something fresh
I love to add an easy, refreshing slaw to tacos. Instead of preparing a multitude of different toppings, choose one that’s flavor-packed, fresh, crunchy and herby and you’re good to go!
These Chipotle Tempeh Tacos also feature a flavorful slaw.
Flavor maker: char your tortillas
A super easy way to add flavor to tacos (and enchiladas) is to slightly char your tortillas over the flame of your gas stove. If you don’t have a gas stove-top you can also char them under your broiler.
I’ve found 15–20 seconds per side over medium-low heat works best for me. But the best advice I can give is to just keep an eye on your tortillas and flip frequently using tongs.
These healthy Asian Tofu Tacos are so delicious, even meat lovers will be happy. Tossed with warm Asian spices, then fried to crisp perfection, this tofu is even good by itself. Then serve with a refreshing and vibrant slaw for a quick and healthy weeknight meal.
For the tofu:
- 1 package extra-firm tofu (14 ounces), drained and cut into 1-inch cubes
- 1 teaspoon ground cardamom
- 1 teaspoon kosher salt
- ½ teaspoon ground ginger
- ½ teaspoon white pepper
- 1 tablespoon coconut or avocado oil
For the slaw:
- ¼ cup buttermilk
- ¼ cup plain Greek yogurt
- 2 tablespoons fresh lime juice
- 2 teaspoons Dijon mustard
- 2 teaspoons cider vinegar
- 1 teaspoon grated fresh ginger
- Salt and black pepper to taste
- ½ small green cabbage, shredded
- 2 Asian pears, julienned
- ¾ cup thinly sliced scallions
- 2 stalks celery, thinly sliced
- ½ cup roughly chopped cilantro leaves
- 2 tablespoons white sesame seeds, toasted
- 9 six-inch (flour or corn) tortillas, charred
- Lime wedges for serving
For the tofu:
Arrange tofu in a single layer on a paper-towel-lined sheet pan, top with more paper towels and another sheet pan. Place a heavy weight (or a few cans) on top and drain 15 minutes, switching out paper towels once.
Heat oven to 375°F.
Whisk together cardamom, 1 teaspoon salt, ground ginger, and white pepper in a large bowl. Add tofu and toss to coat.
Heat oil in a cast iron or oven-proof skillet over medium. Add tofu and cook, stirring and flipping, until all sides are golden brown, about 8 minutes. Transfer skillet to oven and cook until tofu is firm and crisp, about 15 minutes.
For the slaw:
Whisk together buttermilk, yogurt, lime juice, Dijon, vinegar, and grated ginger; season with salt and pepper and set aside.
In a large bowl toss together cabbage, pears, scallions, celery, cilantro, and sesame seeds. Add dressing and toss to coat.
Char tortillas on both sides over a low flame. Scoop slaw onto each tortilla and top with 3–4 cubes of crispy tofu. Serve with lime wedges.
- Serving Size: 1 taco
- Calories: 253
- Sugar: 8g
- Sodium: 624mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Crispy tofu tacos, vegetarian tacos, tofu tacos