Crispy Tofu Tostadas with Hoisin Glaze and Sriracha Lime Slaw

These crispy tostadas are a flavor explosion in every bite. Savory hoisin-glazed tofu sits atop crunchy tortillas, paired with a tangy lime slaw and a spicy Sriracha mayo drizzle. It’s a quick, satisfying meal that comes together in under 30 minutes.

Perfect for busy weeknights, this recipe uses simple ingredients to create a dish that’s both hearty and refreshing. The combination of sweet, spicy and tangy flavors will have you coming back for more.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit TofuView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Trim and slice scallions, separating whites from greens. Quarter the lime.
2. In a medium bowl, combine coleslaw mix, scallion greens, ¼ tsp sugar, juice from half the lime and a pinch of salt. Toss to combine and set aside.
3. In a small bowl, mix Sriracha and mayonnaise. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Set aside.
4. Drizzle tortillas with 1 tablespoon oil; brush or rub to coat evenly. Arrange on a baking sheet in a single layer. Gently prick each tortilla a few times with a fork. Toast on the middle rack, flipping halfway, until lightly golden, 4-5 minutes per side. Watch carefully to avoid burning.
5. While tortillas toast, heat a drizzle of oil in a large pan over medium-high heat. Add tofu (crumbled or diced) and scallion whites. Cook, breaking up tofu, until browned and heated through, 4-6 minutes. Stir in sesame seeds, sweet Thai chili sauce, hoisin sauce and ¼ cup water. Cook, stirring constantly, until sauce thickens, 1-2 minutes.
6. Divide toasted tortillas among plates. Top with the hoisin tofu mixture and the slaw. Drizzle with Sriracha mayo to taste. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. They may be smaller and crisp up faster, so adjust toasting time accordingly.

How do I make this recipe gluten-free?

Use gluten-free tortillas and ensure your hoisin sauce and Sriracha are gluten-free. Check labels carefully.

Can I prepare the slaw ahead of time?

Yes, the slaw can be made up to a day in advance. Store it in the refrigerator and toss again before serving.