Peanut-Crusted Tofu Tacos with Tangy Slaw

Photo: Randy Mayor; Styling: Lindsey Lower

Give traditional tacos a run for their money with Peanut-Crusted Tofu Tacos with Tangy Slaw. This vegetarian dish may be the one to convert non-tofu eaters in your house.

Yield: Serves 4 (serving size: 2 tacos)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 506
  • Fat: 28.4g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 12.8g
  • Polyunsaturated fat: 10.1g
  • Protein: 20.5g
  • Carbohydrate: 46.1g
  • Fiber: 5.5g
  • Cholesterol: 53mg
  • Iron: 2.9mg
  • Sodium: 301mg
  • Calcium: 131mg

Ingredients

  • 1 (14-ounce) package water-packed extra-firm tofu
  • 1/2 cup salted, dry-roasted peanuts
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1/2 cup light coconut milk
  • 1 large egg, lightly beaten
  • 3/4 cup all-purpose flour
  • 3 tablespoons canola oil, divided
  • 2 cups thinly sliced cabbage
  • 1/3 cup sliced green onions
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon kosher salt
  • 1 jalapeño pepper, seeded and thinly sliced
  • 8 (6-inch) corn tortillas
  • Lime wedges (optional)

Preparation

  1. 1. 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.
  2. 2. 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.
  3. 3. 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.
  4. 4. 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.
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