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Air Fryer Sticky Sesame Tofu Tacos and Slaw

by Niki Webster from The Vegan Air Fryer

For a fresh and healthy midweek meal, look no further than this recipe for air fryer tofu tacos served with a zingy slaw.

From the book


A feast of flavours here! Sticky Asian tofu, mashed avocado and a fresh herby slaw, all served on soft warm tacos. Perfect party food. You could swap the tofu for sweet potatoes or (bell) peppers.

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300g (10½oz) firm tofu, pressed and cut into 2cm (¾ inch) cubes
oil spray
1 large red onion, cut into strips
1 tbsp olive oil
3 cloves garlic, finely chopped
1–2 tbsp peeled and grated fresh ginger
Pinch of chilli flakes
5 tbsp soy sauce/tamari
1 tbsp toasted sesame oil
1 tbsp maple syrup
juice of 1 lime
1 ripe avocado
4 soft tacos
For the slaw:
¼ white cabbage, shredded
3 spring onions (scallions), sliced
20g (⅓ cup) chopped fresh mint/coriander (cilantro)
3 tbsp plain yogurt
juice of ½ lime

Essential kit

You will need: an air fryer.


Preheat your air fryer to 200°C (400°F) for 2 minutes.

Transfer the tofu cubes, sprayed with some oil, to the basket and air fry for 5 minutes, or until browned on the edges.

Flip and cook for another 7 minutes. While the tofu is cooking, fry the onion in the olive oil in a frying pan for 5–6 minutes. Add the garlic, ginger and chilli flakes and fry for a further minute.

Pour in the soy sauce, toasted sesame oil, maple syrup and half the lime juice. Cook on a medium heat for 2 minutes. Now add the cooked tofu, toss and season to taste.

Mash the avocado in a bowl with the remaining lime juice and season to taste.

To make the slaw, put the cabbage, spring onions, herbs, yogurt and lime juice in a large bowl. Mix well and season to taste.

To serve, heat the tacos according to the pack instructions and then top with the sticky tofu, avocado and crunchy slaw.


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