Korean Tofu Tacos
with Kimchi Slaw
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 cloves, peeled and minced
- 2 tsp ginger
- 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
- 1 tbsp vegetable oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Whisk together garlic, just 2 tsp ginger, gochujang, peanut butter, just 2 tsp tamari, sugar, sesame oil, and 2 tbsp warm water in medium bowl.
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 browned in places, 2 to 3 minutes.
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 gochujang tofu and slaw. 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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