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Korean Tofu Tacos! Crispy, Spicy tofu with a refreshing, cooling slaw. Must try this vegan dinner recipe! | www.delishknowledge.com

Korean Tofu Tacos

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: dinner, healthy, recipe, vegan, vegetarian, tofu
  • Cuisine: korean

Description

Korean Tofu Tacos! Crispy, Spicy tofu with a refreshing, cooling slaw. Must try this vegan dinner recipe!


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: dinner, healthy, recipe, vegan, vegetarian, tofu
  • Cuisine: korean
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: dinner, healthy, recipe, vegan, vegetarian, tofu
  • Cuisine: korean
Scale

Ingredients

  • 16 oz extra firm tofu, [url:1]pressed[/url] and drained

Marinade:

  • 1/2 cup low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon toasted sesame oil
  • 12 tablespoons [url:2]gochujang sauce[/url] (depends on spice level)
  • 3 cloves garlic, minced
  • 2 tablespoons mirin (can sub rice wine vinegar)

Slaw:

  • 1 tablespoon [url:3]gochujang[/url]
  • 1 tablespoon maple syrup
  • 1 tablespoon toasted sesame oil
  • 3 cups shredded napa cabbage
  • 2 scallions, minced
  • 1/4 cup finely chopped cilantro
  • 68 Flour tortillas, for serving

Instructions

  1. Preheat the oven to 400 degrees F. Cube tofu and place in a single layer on a non-stick baking sheet and cook for 25 minutes. If you aren’t using a non-stick baking sheet, lightly spray with cooking spray. Remove from oven and place in a shallow bowl.
  2. Whisk together the ingredients for the sauce: soy sauce, brown sugar, toasted sesame oil, gochujang sauce, minced garlic and mirin. Toss with cooked tofu and set aside for at least 15 minutes to marinate.
  3. Make the slaw: toss together remaining gochujang sauce, maple syrup, toasted sesame oil, cabbage, scallions, cilantro
  4. Heat a large non-stick skillet over medium heat. Add the tofu and sauce and cook until crispy and most of the sauce is absorbed.
  5. Divide the slaw among the tortillas and top with tofu.

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