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Plant-based Crunchy Peanut Tofu Tacos

Three soft flour tacos with tofu, pears, lettuce and peanuts.

Plant-based, protein packed meal idea


  • One 14-ounce package extra-firm tofu, cut into 1-inch cubes

  • 3 tablespoons CLASSIC RUB

  • 1 tablespoon HOT HONEY BBQ SAUCE

  • 1 tablespoon finely grated garlic

  • 1 tablespoon finely grated ginger

  • 1 tablespoon oil

  • Kosher salt

  • 1 cup cornstarch

  • 2 cups vegetable oil, for frying

  • 12 corn or 5-inch flour tortillas, warmed

  • Pear, scallions and chopped honey-roasted peanuts, for serving

Easy Directions | plant-based

  • Place the tofu on a rack lined with paper towels and drain for 15 minutes. Meanwhile, in a large bowl, combine 1 tablespoon of CLASSIC RUB with the garlic, ginger and 1 tbsp oil. In another large bowl, whisk the cornstarch with the remaining 2 tablespoons of CLASSIC RUB.

  • In a medium, deep skillet, heat the 2 cups of oil until it reaches 365°. Add the tofu to the HOT HONEY BBQ SAUCE and stir gently to coat. Scrape the tofu into the cornstarch mixture and toss to coat. Transfer the coated tofu to a colander to tap out the excess cornstarch. Fry the tofu in one batch, stirring occasionally, until golden and crunchy, 3 to 3 1/2 minutes; maintain the heat near 360°. Using a slotted spoon, transfer the crunchy tofu to a paper towel–lined rack. Serve the tofu right away with the tortillas, HOT HONEY BBQ SAUCE, sliced pear, scallions and peanuts.


1 Comment

Dec 07, 2023

Just made some sliders for dinner smothered in Orange Cranberry sauce! Oh my fabulous! Nice tasty kick!

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