Crispy tofu in a sweet & sour ponzu sauce with creamy avocado salsa nestled in warm corn tortillas.
These Ponzu-Glazed Tofu Tacos with Avocado Salsa contain crispy tofu in a sticky ponzu sauce topped with creamy, fresh avocado salsa.
This vegetarian taco recipe will be sure to appeal to anyone, whether you’re a meat eater or not.
They are bright and colorful and packed with a variety of textures – from the crispy tofu to creamy avocado salsa.
These tacos are made with ponzu-marinated tofu that is crisped to perfection and glazed in a sweet & sour ponzu-based sauce. They are then nestled in warm tortillas and topped with a creamy & fresh avocado salsa.
How to make Ponzu-Glazed Tofu Tacos with Avocado Salsa:
Marinate the tofu
- Press and drain tofu for ~10 minutes to get rid of excess moisture. Cut the tofu into six slabs crosswise. Cut each slab in half to make two squares. Finally, cut each square on the diagonal to make triangles. Add to a large shallow container.
- In a large liquid measuring cup, whisk together ¾ cup ponzu and ¾ cup water. Pour over tofu, making sure it’s fully coating all the pieces. Cover and marinate in the fridge for at least 1 hour.
Prep avocado salsa
- Combine all avocado salsa ingredients in a large bowl. Season with salt to taste. Cover and refrigerate, set aside.
Cook tofu
- In a bowl, whisk together ¼ cup ponzu, mirin, shaoxing wine, and honey or maple syrup. Coat the bottom of a large skillet with high-heat oil (such as avocado or grapeseed) and heat over medium-high. Remove tofu from marinade and transfer to the hot oil. Cook tofu in a single layer (may need to do so in multiple batches), for 2-3 minutes on each side until golden brown. Remove tofu from pan and transfer to a paper-towel lined plate.
- Whisk together 1 ½ tsp corn starch and 3 tsp cold water, set aside. Once all the tofu is cooked, add sauce to the pan and reduce heat to medium. Bring to a lower simmer then whisk in corn starch slurry. Transfer tofu back to pan and carefully move tofu around to coat in sauce. Reduce heat to lowest setting while prepping the tortillas.
Assemble tacos
- Warm tortillas in a dry pan. Assemble by adding 2-3 pieces of ponzu-glazed tofu to the tortillas and top with avocado salsa. Garnish with sliced serrano pepper and fresh cilantro. Enjoy!
Why you’ll love these Ponzu-Glazed Tofu Tacos with Avocado Salsa:
- Contain crispy, glazed tofu
- Pair with a creamy, fresh avocado salsa
- Simple & easy to make
- Appeals to vegetarians/vegans and meat-eaters alike
- Perfect meal prep recipe – can even be topped on a grain to make bowls!
Frequently Asked Questions:
Where do I find ponzu?
You should be able to find ponzu at most grocery stores in the international isle or at an Asian grocery store.
Is there a substitute for the mirin or shaoxing wine?
I recommend using mirin and shaoxing wine in this recipe, as there aren’t very many good substitutes. You can find these ingredients at most Asian grocery stores. However, if you are unable to find these items, you can substitute rice vinegar for the mirin and dry sherry or more mirin for the shaoxing wine.
If you’re looking for more delicious vegan Asian-inspired dishes, you’ll also love this Vegan Kimchi Fried Rice, this Vegan Thai Green Curry, and this Crispy Coconut Rice with Curried Tofu.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Crispy tofu in a sweet & sour ponzu sauce with creamy avocado salsa nestled in warm corn tortillas.
- 1-14 oz. block extra-firm tofu, pressed and drained, cut into triangles
- 1 cup ponzu, divided
- ¾ cup water
- 2 tbsp mirin
- 2 tbsp shaoxing wine
- 1 tbsp honey or maple syrup
- 1 ½ tsp corn starch + 3 tsp cold water
- 3 ripe avocadoes, cubed
- ½ cup roughly chopped fresh cilantro
- ¼ medium red onion, finely diced
- 1 jalapeno, finely diced (seeds removed for less spice)
- 3 tbsp rice vinegar
- 1 tsp kosher salt, or to taste
- 1-2 serrano pepper, sliced, for topping
- Fresh cilantro, for topping
- 6-8 corn tortillas
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Press and drain tofu for ~10 minutes to get rid of excess moisture. Cut the tofu into six slabs crosswise. Cut each slab in half to make two squares. Finally, cut each square on the diagonal to make triangles. Add to a large shallow container.
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In a large liquid measuring cup, whisk together ¾ cup ponzu and ¾ cup water. Pour over tofu, making sure it's fully coating all the pieces. Cover and marinate in the fridge for at least 1 hour.
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Combine all avocado salsa ingredients in a large bowl. Season with salt to taste. Cover and refrigerate, set aside.
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In a bowl, whisk together ¼ cup ponzu, mirin, shaoxing wine, and honey or maple syrup. Coat the bottom of a large skillet with high-heat oil (such as avocado or grapeseed) and heat over medium-high. Remove tofu from marinade and transfer to the hot oil. Cook tofu in a single layer (may need to do so in multiple batches), for 2-3 minutes on each side until golden brown. Remove tofu from pan and transfer to a paper-towel lined plate.
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Whisk together 1 ½ tsp corn starch and 3 tsp cold water, set aside. Once all the tofu is cooked, add sauce to the pan and reduce heat to medium. Bring to a lower simmer then whisk in corn starch slurry. Transfer tofu back to pan and carefully move tofu around to coat in sauce. Reduce heat to lowest setting while prepping the tortillas.
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Warm tortillas in a dry pan. Assemble by adding 2-3 pieces of ponzu-glazed tofu to the tortillas and top with avocado salsa. Garnish with sliced serrano pepper and fresh cilantro. Enjoy!
