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

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.

Tags: High-Protein Chef's Choice Less Prep High Fiber
SERVINGS
PREP & COOK TIME
30 min
CALORIES
820
FAT
44g
CARBOHYDRATES
71g
PROTEIN
43g

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INGREDIENTS

  1. 1 garlic clove, peeled and minced
  2. 1 oz ginger, peeled and minced (divided)
  3. 1/2 tbsp gochujang
  4. 2 tbsp organic peanut butter
  5. 2 tsp low-sodium tamari
  6. 1 tsp turbinado sugar
  7. 1 tbsp toasted sesame oil
  8. 10 oz organic extra firm tofu, patted dry and cut into 1/2-inch cubes
  9. 4 oz coleslaw blend
  10. 4 oz vegan kimchi, roughly chopped
  11. 1/4 cup vegan mayo
  12. 6 yellow corn tortillas
  13. 0.25 oz 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.
  19. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: peanut, sesame, soy, wheat
Tools: Microwave, Large nonstick skillet
SERVINGS
PREP & COOK TIME
30 min
CALORIES
820
FAT
44g
CARBOHYDRATES
71g
PROTEIN
43g

Get Recipes Delivered

INSTRUCTIONS

1
Mix the gochujang sauce

Combine garlic, just 2 tsp ginger, gochujang, peanut butter, tamari, sugar, sesame oil, and 2 tbsp warm water in medium bowl. Whisk together gochujang sauce. (4-serving meal: use 4 tsp ginger, ¼ cup warm water) (TIP: Save remaining ginger for your own use.)

2
Crisp the tofu

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-serving meal: use 2 tbsp vegetable oil)

3
Make the kimchi slaw

Combine coleslaw, kimchi, mayo, and a pinch of salt and pepper in large bowl and toss to coat.

4
Serve

Wrap tortillas in clean dish towel and microwave to soften, 15 to 30 seconds. Divide warm tortillas between plates and top with Korean tofu and kimchi slaw. Top tacos with cilantro. 잘 먹겠습니다! (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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