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My Version of Mapo Tofu Tacos

Note: You can double the ingredients for the mapo sauce in order to have a bowl of the sauce on the table if dipping is desired while eating.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main
Cuisine: Chinese-ish
Servings: 5 -6
Author: Hip Foodie Mom

Ingredients

For the baked tofu:

  • 1-2 cups all purpose flour
  • 2 eggs; slightly beaten
  • about 2 cups panko breadcrumbs
  • 1 - 19 oz container of firm tofu; cubed not small cubes but slightly larger ones; should make about 30 tofu cubes

For the mapo sauce:

  • 1 tablespoon soy bean paste
  • 1 tablespoon sesame oil
  • 1-2 tablespoons szechuan sauce start with 1 tablespoon
  • 1 tablespoon low sodium soy sauce
  • 2 gloves garlic minced
  • 1/2 cup water
  • Salt to taste; if needed

For the tacos:

  • corn or flour tortillas I actually preferred the flour tortillas for this even though they are photographed with the corn tortillas
  • shredded carrots
  • shredded cabbage
  • scallions; diced for garnish
  • sriracha sauce

Instructions

  • Preheat the oven to 400 degrees and prepare a lined baking sheet with foil, a non-stick baking sheet or parchment paper.
  • Set-up the dredging area: Place the flour in a medium bowl and place the eggs in another bowl and whisk with a fork for about 20 seconds. Place the panko in a third bowl.
  • After you have cut your tofu, pat dry each one in paper towels to drain the excess water/liquid. Dip each tofu cube into the flour, then in the eggs and then lastly into the panko. You want each cube lightly breaded with panko. Place on the prepared baking sheet. Bake for 10 minutes, then flip each tofu cube and bake for another 10 minutes.
  • While your tofu is in the oven, prepare the sauce. Heat a medium sized sauce pan over high heat. Add all of the sauce ingredients (start with 1 tablespoon of the szechuan sauce) and mix well for a couple minutes. Taste and add more szechuan sauce or water or salt if needed and bring to a slight boil. Turn the heat to medium-low and let simmer for an additional 4 - 5 minutes. Gently stir and blend well.
  • When the sauce and tofu is ready, prepare your tacos. Heat the tortillas slightly in a toaster oven and assemble: place your warm tortilla on a plate, place 3-4 tofu cubes on top, pour the mapo sauce over the crispy tofu cubes, add the shredded carrots, then the cabbage (you can drizzle some more mapo sauce over the cabbage if desired) and garnish with the diced scallions and drizzle on some sriracha sauce if needed. Serve immediately.