Peanut Tofu Tacos with Red Cabbage Slaw

Peanut tofu tacos with cabbage slaw and coriander on a grey platter

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.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 10

Total Time 7

Servings tacos

Calories 217kcal

Author Amy Fulwood

Ingredients

For the Sauce

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

For the tacos

2 tablespoon 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

½ Red Cabbage chopped
1 Lime juiced
1 tablespoon Rice Vinegar

Instructions

Whisk together all of the sauce ingredients. Add the tofu, peanuts and ⅓ 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

Notes

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

Nutrition