Asian Tacos, aka Shanghai tacos, are super delicious and a fusion delight. These crispy tofu tacos use crispy tofu, bold flavors, and onion paratha as a taco base.
The unique combination of sauces, crispy fried tofu, flaky onion paratha, and fresh veggies is unforgettable.
Try smoking ingredients with unusual wood chips like tea leaves or dried herbs for distinctive smoky nuances.
Paired with homemade onion parathas, spicy chili garlic mayo, hoisin sauce, and crunchy fresh veggies, these tacos are bursting with flavor.
Whether you are a tofu lover or just looking for a fun twist on traditional tacos, these Asian-inspired tacos will surely impress you.
About Asian Tacos
Asian Tacos is an easy-to-make, delicious, and filling taco recipe that gets done in just 30 minutes. This tofu taco recipe has a beautiful and delicious combination of spicy chili garlic mayo, sweet hoisin sauce, crunchy veggies, and perfectly crispy tofu, all wrapped in warm, flaky onion parathas that are homemade.
I tried this Asian tacos recipe, or Shanghai tacos recipe, at a Vietnamese restaurant with a friend, and I just couldn’t get over how amazing they were.
So I replicated that experience with crispy tofu and homemade onion parathas. It tastes almost like the one I had at the restaurant—trust me, you will want to try this!
Here, tofu is coated in a spicy batter and fried to golden perfection, creating a crispy exterior with a soft center.
Making this taco recipe at home is super simple and easy. You just need to prep the sauces, veggies, paratha, and fry the tofu. The great thing is that you can also make it using store-bought onion paratha to speed up the cooking process.
Also, if you are not vegan or don’t like using tofu, you can make the same recipe using fried chicken or fried shrimp.
So, let’s make it.
Why You’ll Love This Recipe
These Asian Tacos:
✔ are crispy, crunchy, and flavorful
✔ are vegetarian
✔ can also be made gluten-free & vegan
✔ can also be made with chicken or shrimp
✔ are perfect for dinner or gatherings
✔ make a lovely pick-me-up meal
✔ use homemade parathas as a base
✔ have bold and balanced flavors
✔ taste just like the one you get at a restaurant
Asian Tacos Ingredients
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Whole Wheat Flour: Flour is needed to make parathas, which is the base for your onion parathas. For making homemade flaky onion parathas, you will need whole wheat flour—it gives them a soft, chewy texture with a slight nutty flavor. You can also use all-purpose flour or a combination of all-purpose flour and whole wheat flour to make onion paratha.
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Spring Onions: You will need freshly chopped spring onions for making onion paratha, and they are also used as a garnish for tacos. The green onions add freshness and flavor to the parathas and a bit of crunch to the taco filling.
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Oil/Ghee: Some fat like ghee or oil adds richness and moisture to the dough and parathas, helping them stay soft and flaky. For cooking parathas and making the dough, you will need either oil or ghee. Also, for frying tofu, you will need oil. You can use any frying oil here. If you don’t want to fry the tofu, feel free to air-fry or bake the tofu pieces. This taco recipe would still taste super good.
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Tofu: The crispy tofu is the star of this taco recipe. Not only does it add crispness, but it is also packed with protein. The crispy texture after frying is simply irresistible. For a different protein, you can also use paneer, chicken, or shrimp instead of tofu.
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All-Purpose Flour: It is used for making the batter to coat the tofu. This batter helps the tofu become golden and crispy when fried. You can also use rice flour here.
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Spices: You will need some basic spices like black pepper, red chili powder, and garlic powder to season the tofu batter and to add flavor and heat.
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Breadcrumbs: They are used as a coating for battered tofu to give it its crispy, crunchy exterior. This crispy outer layer makes each bite of this tofu irresistible.
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Sauces: You will need mayonnaise and sriracha sauce for making chili garlic mayo sauce. It gives a creamy and tangy flavor to this Asian taco recipe that balances out the spicy heat. You will also need some hoisin sauce to add a sweet and savory flavor to the tacos.
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Sesame Seeds: They are added to the hoisin sauce to give it an extra nutty flavor. Also, they are used as a topping for tacos.
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Veggies: This taco recipe uses some simple veggies and seed sprouts which not only add crunch and nutrition but also make this taco feel fresh, light, and refreshing. I have used lettuce, carrot juliennes, seed sprouts, red chili, spring onion greens, and cilantro for this recipe, just like I got at the restaurant. But you can use any fresh veggies you like.
Variations
Flour Tortillas
If you don’t have time to cook homemade parathas, you can easily replace them with store-bought flour tortilla. You can also use corn tortillas.
Different Proteins
Feel free to switch tofu with any of your preferred proteins. In this recipe, you can use crispy paneer, tempeh, grilled chicken, or shrimp to change up the taste while keeping the same delicious sauce and veggie combo.
Veggie-Only Tacos
If you want a veggie-loaded taco without any tofu, you can surely do that. Add roasted or sautéed vegetables like broccoli, mushrooms, bell peppers, onions, and zucchini. Just remember to add the chili garlic mayo and hoisin sauce as they are the taste-makers of this incredibly tasty taco recipe!
Vegan Tacos
For making a vegan version, use only oil. If you want to use ghee, you can opt for vegan ghee, and also use vegan mayonnaise.
Gluten-Free Tacos
To make a gluten-free version of this taco recipe, replace the whole wheat flour with a gluten-free flour blend to make the parathas. If you are in a hurry, you can also use store-bought gluten-free tortillas instead of parathas.
Serving Suggestions
With crispy tofu and homemade onion parathas, these tacos are great for a quick lunch, dinner, or even for gatherings. They taste great alone as a quick and filling meal.
If you are planning to serve them at parties, you can serve them with a side of crispy fries, garlic bread, Asian noodle soup, or an Asian cucumber salad, or red cabbage coleslaw, and Mango Mojito for a complete meal.
They are also a lovely option for meal prep. Simply make the parathas, prepare the sauces, and coat the tofu pieces, then refrigerate. When ready to assemble, deep-fry, shallow-fry, or air-fry the tofu, reheat the parathas, and your tacos are ready to enjoy.
Storage Suggestions
These Asian inspired tacos taste great when served warm right after assembling, as the freshness is best at this point. If you want to store these tacos, just store all the components separately in airtight containers for up to 2–3 days in the refrigerator.
Reheat the tofu and parathas in a pan to make them crisp again, and they are ready to assemble.
Tips & Tricks to Make the Best Asian Tacos
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Paratha: I have prepared these tacos with homemade onion parathas, but you can also use store-bought parathas for this recipe. You can get onion parathas in the frozen section of any Asian grocery store.
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Flatbread: If you don’t have time to cook or buy parathas, you can also use flatbread for making this taco recipe.
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Make-Ahead: If you run out of time, you can make the onion paratha dough a day in advance and store it in the refrigerator. Thaw the dough and make the parathas just before serving to enjoy fresh tacos.
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Added Crispiness: For an extra crispy exterior, double-coat the tofu in the batter and breadcrumbs. This gives the crispy tofu a thicker and crunchier texture.
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Customize: Feel free to customize the filling. Swap tofu with any other protein of your choice, and add your favorite veggies for an extra crunch.
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Spices: Adjust the amount of spices to your preference. If you prefer milder tacos, reduce the sriracha sauce and red chili powder.
Asian Tacos (Step-by-step photo instructions)
How to Make Onion Paratha
- Finely chop the spring onions and set them aside. In a large bowl, mix whole wheat flour, salt, and oil/ghee. Slowly add water and knead into a smooth, pliable dough. Cover it with a damp cloth and set it aside for 30 minutes.
- Once the dough has rested, knead it again and divide it into 8 portions. Roll each portion into a smooth ball.
- Flatten each ball, dust it with dry flour, and roll it out into thin discs. To make laccha paratha with layers, spread some ghee/oil over the rolled-out disc and sprinkle chopped spring onions on top.
- Then sprinkle with dry flour. Fold the paratha from one side, overlap it, and fold from the other side. Sprinkle some dry flour and roll it out slightly with a rolling pin.
- Now, roll it from one side to form a log. Hold both edges, bring them together, and join them. Make a small slit at the top and flatten it slightly with your palms.
- Dust it with dry flour and roll it out into a 3–4 inch circle. Repeat the process with all the dough pieces. 3
- Heat a skillet over medium heat. Once hot, place the paratha on it and roast for 1 minute or until you see brown spots on the bottom. Then flip it, drizzle with oil, and let it cook for 1 minute on the other side. Flip it again, add oil/ghee, and cook until golden and flaky on both sides. Remove it from the pan and cook the remaining parathas.
Prepare Crispy Tofu
- Press the tofu with kitchen tissue to remove moisture. Then stand the tofu on one end and use a chef’s knife to cut it into equal rectangles.
- In a bowl, combine flour, salt, black pepper, red chili powder, and garlic powder. Add enough water to form a smooth batter.
- Dip the tofu cubes into the batter and coat them with breadcrumbs. Chill them in the refrigerator for 30 minutes. Heat some oil in a pan. Once hot, add the tofu pieces and fry them in the hot oil until crispy and golden. Drain on paper towels. Fry all the tofu pieces.
Make the Sauces
- In another bowl, mix mayonnaise, sriracha sauce, grated garlic, and lemon juice. Adjust seasoning to taste. Mix hoisin sauce and sesame seeds in a small bowl.
How to Make Asian Tacos
- Place a warm onion paratha on a plate. Spread a layer of chili garlic mayonnaise. Add lettuce and carrot juliennes. Place crispy tofu pieces on top.
- Drizzle with hoisin sauce, add seed sprouts, spring onion greens, fresh cilantro, sesame seeds, and sliced fresh chili. Squeeze lemon/lime juice over the tacos and serve them warm.
Recipe Card
Asian Tacos [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 35 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Main | Asian | 8 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 400 calories | 1 |
INGREDIENTS
For Crispy Tofu
- 400 grams firm tofu, pressed and cut into cubes
- 1/4 cup all-purpose flour
- Salt, to taste
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red chili powder
- 1 teaspoon garlic powder
- Water, as needed
- Breadcrumbs, for coating
- Oil for frying
For Hoisin Sauce Topping
- 1/4 cup hoisin sauce
- 1 tablespoon sesame seeds
For Chili Garlic Mayonnaise
- 1/3 cup mayonnaise
- 2 tablespoons sriracha sauce (adjust to taste)
- 2 garlic cloves, grated
- 1 tablespoon lemon juice
For Tacos
- Warm onion parathas
- Crispy fried tofu
- Hoisin sauce
- Chili garlic mayonnaise
- Lettuce of your choice
- Carrot juliennes
- A handful of seed sprouts
- Sesame seeds
- Fresh red chili, sliced
- Lemon/lime wedges
- Fresh cilantro
- Greens, thinly sliced, for garnish
INSTRUCTIONS:
How to Make Onion Paratha
- Finely chop the spring onions and set them aside. In a large bowl, mix whole wheat flour, salt, and oil/ghee. Slowly add water and knead into a smooth, pliable dough. Cover it with a damp cloth and set it aside for 30 minutes.
- Once the dough has rested, knead it again and divide it into 8 portions. Roll each portion into a smooth ball.
- Flatten each ball, dust it with dry flour, and roll it out into thin discs. To make laccha paratha with layers, spread some ghee/oil over the rolled-out disc and sprinkle chopped spring onions on top.
- Then sprinkle with dry flour. Fold the paratha from one side, overlap it, and fold from the other side. Sprinkle some dry flour and roll it out slightly with a rolling pin.
- Now, roll it from one side to form a log. Hold both edges, bring them together, and join them. Make a small slit at the top and flatten it slightly with your palms.
- Dust it with dry flour and roll it out into a 3–4 inch circle. Repeat the process with all the dough pieces. 3
- Heat a skillet over medium heat. Once hot, place the paratha on it and roast for 1 minute or until you see brown spots on the bottom. Then flip it, drizzle with oil, and let it cook for 1 minute on the other side. Flip it again, add oil/ghee, and cook until golden and flaky on both sides. Remove it from the pan and cook the remaining parathas.
Prepare Crispy Tofu
- Press the tofu with kitchen tissue to remove moisture. Then stand the tofu on one end and use a chef’s knife to cut it into equal rectangles.
- In a bowl, combine flour, salt, black pepper, red chili powder, and garlic powder. Add enough water to form a smooth batter.
- Dip the tofu cubes into the batter and coat them with breadcrumbs. Chill them in the refrigerator for 30 minutes. Heat some oil in a pan. Once hot, add the tofu pieces and fry them in the hot oil until crispy and golden. Drain on paper towels. Fry all the tofu pieces.
Make the Sauces
- In another bowl, mix mayonnaise, sriracha sauce, grated garlic, and lemon juice. Adjust seasoning to taste. Mix hoisin sauce and sesame seeds in a small bowl.
How to Make Asian Tacos
- Place a warm onion paratha on a plate. Spread a layer of chili garlic mayonnaise. Add lettuce and carrot juliennes. Place crispy tofu pieces on top.
- Drizzle with hoisin sauce, add seed sprouts, spring onion greens, fresh cilantro, sesame seeds, and sliced fresh chili. Squeeze lemon/lime juice over the tacos and serve them warm.
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NOTES:
- I have prepared these tacos with homemade onion parathas, but you can also use store-bought parathas for this recipe. You can get onion parathas in the frozen section of any Asian grocery store.
- If you don't have time to cook or buy parathas, you can also use flatbread for making this taco recipe.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/asian-tacos/
