Peanut Tofu Tacos with Cabbage Slaw

Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. For more information please visit our Privacy Policy

These crispy fried peanut tofu tacos are an easy and healthy weeknight meal. The tacos are stuffed with spicy tofu, crunchy red cabbage slaw and chopped peanuts.

This may be my favourite tofu recipe yet 😍

I’m putting tofu in every meal I can think of because it’s my new favourite vegetarian ingredient. After resisting trying tofu for far too long I finally gave into the temptation and now I’m obsessed!

Whether I’m putting it in spicy tofu sandwiches, making salt and pepper tofu with it or adding it to Korean baked tofu rice bowls it’s popping up in my kitchen on an almost weekly basis these days.

And now we’ve got tofu tacos to add to the list and oh my god they’re so delicious. I made a slightly spicy peanut sauce which I used to marinate the tofu before frying until crispy on the edges, saving plenty of the sauce to drizzle over the finished tacos.

I like to serve these tacos with the added crunch of red cabbage tossed with lime juice and rice vinegar for a light and fresh slaw. 

Why we love these tofu tacos:

• They’re vegetarian and easily made vegan so make a great meal for when you’re avoiding meat or animal products
• These tacos are spicy and full of flavour thanks to the peanut sauce 
• They’re so quick and easy to make and you can even meal prep the sauce and slaw ahead of time for an even quicker weeknight meal

Tacos with Peanut Tofu and Cabbage Slaw Ingredients:

• Peanut Sauce: Made from soy sauce, hoisin sauce, chilli paste, honey, peanut butter, ginger, lime juice, garlic, rice vinegar and cornflour for a sauce full of amazing flavour
• Tofu: Firm or extra firm tofu is needed here so that it can be cubed and fried
• Sesame Oil: For frying
• Peanuts: Chopped to sprinkle over the tacos before serving
• Tortilla Wraps: Get the mini taco ones and char them before serving
• Coriander: Chopped and sprinkled over the tacos
• Slaw: Made from red cabbage, lime juice and rice vinegar for plenty of crunch and tang

Peanutty Tacos with Tofu & Slaw Instructions:

1. Marinate the tofu: Whisk together all the sauce ingredients. Press and cube the tofu then toss with 1/3 of the sauce.
2. Make the slaw: Toss the cabbage with the lime juice and rice vinegar and set aside until ready to use.
3. Fry the tofu: Heat the sesame oil over a high heat and fry the tofu until crispy then serve with the slaw, coriander and chopped peanuts in tortillas.

Equipment you need to make this recipe…

Expert tips for making these tacos:

• As with most tofu recipes it’s important to press the tofu before frying it to get rid of any excess moisture, that will help to make sure the tofu crisps up when fried. To do this you can use a tofu press or wrap it in kitchen towel on a plate and put under something heavy like a cast iron skillet for at least 10 minutes
• To make this recipe vegan simply switch the honey in the peanut sauce for maple syrup or agave nectar
• To meal prep this recipe make the slaw and sauce ahead of time and store them in the fridge for up to 3 days
• If you want your tofus to be spicier then serve them with some extra hot sauce, I think sriracha works particularly well with this Asian-Mexican fusion dish

Can these tacos be made gluten free?

Yes! Simply make sure to use corn tortillas and switch the soy sauce for tamari.

How long can you store the taco filling?

This peanut tofu can be stored in the fridge for up to three days ready for you to have tasty tacos whenever you fancy them!

Want more? Try these other taco recipes:

• Bang Bang Shrimp Tacos
• Vegan Breakfast Tacos with Black Beans
• Crispy Chorizo Tacos
• Chipotle Cauliflower Tacos with Greek Yoghurt Slaw
• Slow Cooker Korean Jackfruit Tacos
• Salmon Tacos with Quick Pickled Red Onions

Peanut Tofu Tacos with Red Cabbage Slaw

These crispy fried peanut tofu tacos are an easy and healthy weeknight meal. The tacos are stuffed with spicy tofu, crunchy red cabbage slaw and chopped peanuts.

5 from 6 votes

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 7 minutes

Servings: 6 tacos

Calories: 217kcal

Author: Amy Fulwood

Ingredients

For the Sauce

• 4 tbsp Soy Sauce
• 3 tbsp Hoisin Sauce
• 3 tbsp Water
• 1 tbsp Chilli Paste
• 2 tbsp Honey use maple syrup or agave for vegan version
• 2 tbsp Peanut Butter
• 1 tbsp Ginger grated
• 2 Limes juiced
• 2 cloves Garlic crushed
• 1 tbsp Rice Vinegar
• 1 tsp Corn Flour

For the tacos

• 2 tbsp Sesame Oil
• 400 g Tofu pressed and cubed
• 6 Tortilla Wraps
• Small bunch Coriander chopped, to serve
• 50 g Peanuts chopped, to serve

For the slaw

• 1/2 Red Cabbage chopped
• 1 Lime juiced
• 1 tbsp Rice Vinegar

Instructions

• Whisk together all of the sauce ingredients. Add the tofu, peanuts and 1/3 of the sauce to a bowl and leave to marinate for as long as you have.
• Toss together the slaw ingredients and set aside.
• Heat the sesame oil over a medium high heat and add the tofu, fry for about 10 minutes until the tofu is crisped. Remove from the heat.
• Serve the tofu in wraps with the slaw, coriander and chopped peanuts along with extra sauce for drizzling

Nutrition Facts

Peanut Tofu Tacos with Red Cabbage Slaw

Amount Per Serving

Calories 217 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g10%

Cholesterol 1mg0%

Sodium 849mg35%

Potassium 336mg10%

Carbohydrates 23g8%

Fiber 4g16%

Sugar 12g13%

Protein 12g24%

Vitamin A 790IU16%

Vitamin C 49.9mg60%

Calcium 144mg14%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is per taco and is an estimate and will vary depending on the exact ingredients used.

Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

Like the look of this recipe? Make sure you pin it for later!