Korean Tofu Tacos
Korean Tofu Tacos! Crispy, Spicy tofu with a refreshing, cooling slaw. Must try this vegan dinner recipe!
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
- 1-2 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
- 6-8 Flour tortillas, for serving
Instructions
- 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.
- 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.
- Make the slaw: toss together remaining gochujang sauce, maple syrup, toasted sesame oil, cabbage, scallions, cilantro
- 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.
- Divide the slaw among the tortillas and top with tofu.