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Korean Tofu Tacos with Kimchi Slaw & Cilantro
2 or 4 Serving Dinner

Korean Tofu Tacos

with Kimchi Slaw & Cilantro

Tags: High-Protein Chef's Choice Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
20 min
CALORIES
780
FAT
39g
CARBOHYDRATES
71g
PROTEIN
43g


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INGREDIENTS

  1. 1 garlic clove, minced
  2. 1 oz fresh ginger, peeled and minced
  3. 1 tbsp gochujang
  4. 2 tbsp peanut butter
  5. 1 tbsp tamari
  6. 1 tsp turbinado sugar
  7. 1 tbsp sesame oil
  8. 10 oz organic extra firm tofu, patted dry and cut into ½-inch cubes
  9. 4 oz coleslaw blend
  10. 4 oz vegan kimchi, roughly chopped
  11. 3 tbsp vegan mayo
  12. 6 corn tortillas
  13. ½ oz fresh cilantro, leaves and tender stems roughly chopped
  14. 1 tbsp vegetable oil*
  15. Salt and pepper*
  16. *Not included
  17. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  18. For full ingredient list, see Nutrition.
Allergens: peanut, sesame, soy, wheat
Tools: Large nonstick skillet
SERVINGS
2 4
PREP & COOK TIME
20 min
CALORIES
780
FAT
39g
CARBOHYDRATES
71g
PROTEIN
43g


Get Recipes Delivered

INSTRUCTIONS

1
Mix the gochujang sauce

Preheat the oven to 350°F. Add garlic, just 2 tsp ginger, gochujang, peanut butter, tamari, turbinado sugar, sesame oil, and 2 tbsp warm water to a medium bowl. Whisk the gochujang sauce. (4-serving meal: use 4 tsp ginger, 4 tbsp warm water) TIPS: The oven will be used to warm the tortillas. You can use a toaster oven or microwave instead if you prefer. Save any remaining ginger for your own use.

2
Crisp the tofu

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu and cook until crispy in places, 3 to 5 minutes. Add gochujang sauce and cook another 2 to 3 minutes. (4-serving meal: use 2 tbsp vegetable oil)

3
Make the kimchi slaw

Add coleslaw blend, kimchi, mayo, and a pinch of salt and pepper to a large bowl. Toss the kimchi slaw to combine.

4
Serve

Wrap tortillas in foil and place them in the oven to warm, 4 to 5 minutes. Divide warm tortillas between plates and top with Korean tofu and kimchi slaw. Top the Korean tofu tacos with cilantro. 잘 먹겠습니다

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