Crispy Kogi Tacos
with Gochujang Crema & Crunchy Slaw
Gochujang is a slightly sweet, spicy, fermented red chile paste commonly used in Korean cuisine, adding dimension and heat to silky, creamy "mayo." Crispy ginger-garlic tofu stands in for "kogi," meaning "meat" in Korean. Crunchy carrot and cilantro slaw adds a refreshing, cooling component to these high fiber, high protein tacos.
Nutrition (per serving)
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INGREDIENTS
- 1 oz ginger, peeled and grated
- 3 garlic cloves, peeled and minced
- 2 tbsp low-sodium tamari
- 1 tsp turbinado sugar
- 2 tbsp seasoned rice vinegar (divided)
- 1 tbsp gochujang
- 1/4 cup vegan mayo
- 10 oz organic extra firm tofu, patted dry and cut into bite-size pieces
- 1/4 cup cornstarch
- 1 carrot, peeled and shredded
- 2 oz shredded green cabbage
- 0.25 oz cilantro, leaves and tender stems chopped
- 6 yellow corn tortillas
- 2 tbsp vegetable oil
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Whisk together ginger, garlic, tamari, sugar, and just half the vinegar in medium bowl. In small bowl, stir together gochujang and mayo. Set both aside.
Combine tofu, cornstarch, and a pinch of pepper in large bowl and toss to coat. Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add coated tofu and cook, tossing occasionally, until crispy and browned in places, 6 to 9 minutes. Add ginger-garlic sauce and toss to coat.
Toss together carrot, cabbage, cilantro, remaining vinegar, and a pinch of salt in medium bowl. Set aside.
Wrap tortillas in clean dish towel and microwave to soften, 15 to 30 seconds. Lay warmed tortillas on clean work surface and spread some gochujang mayo on each. Top with crispy kogi tofu and carrot slaw. Serve with extra gochujang mayo. 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.)
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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