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Crispy Tofu Tacos with Asian Pear Slaw | Zestful Kitchen

Crispy Tofu Tacos with Asian Pear Slaw

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 9 tacos + 10 cups slaw 1x
  • Category: Lunch / Dinner
  • Method: Stove-top
  • Cuisine: Asian/Mexican


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

To serve:

  • 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.

To serve:

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

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