Korean Tofu Tacos
with Kimchi Slaw & Cilantro
Gochujang is a slightly sweet, spicy, fermented red chile paste commonly used in Korean cuisine. It adds dimension and heat to the peanut butter sauce coating the crispy tofu in these tacos. Kimchi, a spicy, tangy fermented cabbage, is stirred into crunchy coleslaw and mayo for crispy, saucy contrast.
Nutrition (per serving)
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INGREDIENTS
- 1 garlic clove, peeled and minced
- 1 oz ginger, peeled and minced (divided)
- 1/2 tbsp gochujang
- 2 tbsp organic peanut butter
- 2 tsp low-sodium tamari
- 1 tsp turbinado sugar
- 1 tbsp toasted sesame oil
- 10 oz organic extra firm tofu, patted dry and cut into 1/2-inch cubes
- 4 oz coleslaw blend
- 4 oz vegan kimchi, roughly chopped
- 1/4 cup vegan mayo
- 6 yellow corn tortillas
- 0.25 oz cilantro, leaves and tender stems roughly chopped
- 1 tbsp vegetable oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Whisk together garlic, just 2 tsp ginger, gochujang, peanut butter, tamari, sugar, sesame oil, and 2 tbsp warm water in medium bowl. (4-servings: use 4 tsp ginger, ¼ cup warm water) (TIP: Keep remaining ginger for your own use.)
Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add tofu and cook until crispy in places, 3 to 5 minutes. Add gochujang sauce and cook until brown in places, 2 to 3 minutes. (4-servings: use 2 tbsp vegetable oil)
Combine coleslaw, kimchi, mayo, and a pinch of salt and pepper in large bowl and toss to coat.
Wrap tortillas in clean dish towel and microwave to soften, 15 to 30 seconds. Divide warm tortillas between plates and top with tofu and slaw. Top tacos with cilantro. 잘 ë¨¹ê² ìŠµë‹ˆë‹¤! (TIP: You can also wrap tortillas in foil and place in 400°F oven until heated through, 5 to 6 minutes.)
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