Cut tofu lengthwise into 4 (1/2-inch-thick) slices. Place tofu slices on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; let stand 5 minutes. Cut each tofu slice, lengthwise, into 1/2-inch-thick strips; cut strips in half crosswise.
Place peanuts in a food processor; process until ground. Combine peanuts and panko in a shallow dish, stirring well. Combine milk and egg in a shallow dish, stirring well. Place flour in a shallow dish.
Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Dredge half of tofu in flour; dip in egg mixture. Dredge in peanut mixture. Add coated tofu to pan, and sauté 4 minutes or until golden and crisp, turning to brown on all sides. Remove tofu from pan, and drain on paper towels. Repeat procedure with 1 tablespoon canola oil, tofu, flour, egg mixture, and peanut mixture.
Combine cabbage and the next 4 ingredients (through jalapeño). Drizzle the cabbage mixture with remaining 1 tablespoon oil; toss to coat. Heat tortillas according to package directions. Place 2 tortillas on each of 4 plates; top each tortilla with 1/4 cup slaw. Divide tofu evenly among tacos. Serve with lime wedges, if desired.
As written, these tacos were just okay. With modifications they are really tasty, but it makes them a lot less "light". I felt like the peanut flavor got a bit lost with the panko; I'd up the proportion of peanut to panko. You need a lot more oil in the pan than it calls for. Even at the right temp, it just isn't enough. The slaw is fine, but a little bland and I felt the tacos were too dry, so I made a Greek yogurt, mayo and sriracha drizzle which was great. So we really liked this meal but had to add quite a bit to it to make it tasty, and it becomes a lot less light.
I played with it a bit. I used bok choy instead of cabbage for the spicy slaw, since, I had extra from another recipe. It worked just as well. I would also cut the flour and milk mixture by half and double the peanut/panko mix. I ended up with excess flour and milk mixture, which I used as a base for a pancake batter. And you will need more oil than the recipe suggests for the frying. All that said, it was a really nice, crunchy, exotic twist on a classic. Will definitely make these again!
If I'd had two other people helping me then I could have had this ready on the table in 25 minutes. It took me more like an hour-but only because there were multiple steps that could have all been done at the same time.
This was pretty good. Will make again. I ran out of panko/peanut dip before I ran out of tofu, but that's ok. This was definitely easy, but also really messy.
Made these tonight and they were excellent with a few modifications. My first batch that I tried to fry in 1t. of oil as the recipe suggested just soaked up the little bit of oil in the pan and didn't cook well at all. After that I added enough oil to the pan for it to be about 1/4 inch deep and I basically deep fried the tofu and turned it once to get them nice and golden brown. I also added a little cilantro to the slaw and sliced avacado to the taco. Will definitely be making again.
It definitely took me longer than the 25 minutes to make this the first time around; however, the extra effort was worth it! It got the seal of approval from a "non-tofu" eater, and the leftovers the next day held up well.
Overall they were good. the flavor profile was unique and paired well together. The only feedback i got was that the corn tortillas were too dry of a choice for the taco. Also i added a bit of hoisin sauce to the final product - may not be light but it needed that zip to it. Definitely a repeat.
Peanut Crusted Tofu Tacos with Tangy Slaw makes traditional Mexican tacos second rate! These were easy to make, and the taste was unbelievable. The peanut crust on the tofu really changes the taste of the tofu and makes it barely noticeable to the new tofu eater. I’d also suggest using a tofu press like one from TofuXpress. It made the preparation super easy.
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