20-Minute Crispy Tofu Tacos with Sesame
Quick weeknight tacos featuring golden-fried cornstarch-crusted tofu cubes with tangy coleslaw slaw and creamy mayo dressing. The sesame oil adds nutty depth to the crispy exterior, while vinegar-spiked slaw provides brightness and crunch. Perfect for busy weeknights, meal prep, or casual weekday dinners. This version prioritizes speed and textural contrast, delivering restaurant-quality crispness without deep frying.
Ingredients
- 1 block vacuum-sealed tofu, cubed
- ½ cup cornstarchtapioca starch1:1gluten-freeveganFull guide →
- 1 tablespoon sesame oil
- 16 corn tortillas
- 2 cup shredded coleslaw mixshredded cabbage + carrot2:1 ratiowhole-foodFull guide →
- ½ cup mayonnaisevegan mayo1:1veganFull guide →
- ¼ cup red wine vinegar
- soy sauce(optional)
Instructions
- 1
Toss cubed tofu with cornstarch until completely coated.
- 2
Heat sesame oil in a large skillet over medium heat.
- 3
Add cornstarch-coated tofu in batches and cook until each side crisps, rotating individually with tongs.
- 4
Warm corn tortillas under the oven broiler, watching carefully to prevent burning.
- 5
Combine coleslaw mix, mayonnaise, and red wine vinegar in a small bowl using tongs.
- 6
Assemble tacos with crispy tofu, coleslaw mixture, and soy sauce to taste.
Tips
Cube tofu into uniformly-sized pieces so they crisp evenly. Rotate each side individually with tongs for maximum crispness without flipping aggressively.
Prep coleslaw dressing while tofu cooks to keep total time under 20 minutes. Toss just before serving to maintain crispy textural contrast.
Watch broiler closely; tortillas char quickly. Remove as soon as warm and pliable to prevent burning.
Good to Know
Refrigerate assembled tacos up to 2 days; coleslaw dressing and crispy tofu stay separate in airtight containers for maximum crispness.
Cube and coat tofu with cornstarch up to 4 hours ahead. Mix coleslaw dressing 1 day prior. Fry tofu just before serving.
Serve immediately with lime wedges, hot sauce, cilantro, and diced onion on the side.
Common Mistakes
Do not flip tofu aggressively; rotate individual cubes with tongs to avoid breaking the cornstarch crust and losing crispness.
Do not oversoak coleslaw in dressing before assembling; toss just before serving to prevent sogginess.
Do not leave broiler unattended; tortillas char quickly at high heat.
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these ahead for meal prep?
Yes. Coat and refrigerate tofu up to 4 hours. Mix dressing 1 day prior. Fry tofu within 30 minutes of serving and assemble fresh for optimal crispness. Unassembled components keep 2-3 days refrigerated.
What if I don't have a broiler?
Heat tortillas in a dry skillet over medium-high heat for 15-20 seconds per side, or wrap in foil and warm in a 350F oven for 5 minutes. Broiler is fastest but any warming method works.
Can I freeze crispy tofu for later?
Freeze unassembled fried tofu up to 3 months in airtight containers. Reheat in a 375F oven for 8-10 minutes until crispy again. Do not microwave, which will soften the coating.