Korean BBQ Tofu Tacos
Celebrate Vegan Taco Tuesday most deliciously with Korean BBQ Tofu Tacos. Easy to prepare and flavor loaded, serve with cucumber slaw for a tangy, savory crunch. Note that prep time includes time for pressing and marinating the tofu (which is hands-off).
Servings 10 tacos
Calories 263kcal
Equipment
Ingredients
- 1 block extra firm tofu (12-16oz), drained*
- 1 tablespoon neutral oil (e.g. grapeseed, light olive oil, avocado)
- 1/4 cup prepared Korean BBQ sauce
- 1-2 teaspoons Gochujang paste (use more if you like spicy heat)
- 10 tortillas (corn or flour)
- 1/2 recipe
Cucumber Slaw with dressing (or similar crunchy vegetable salad) - cilantro, minced (for garnish)
- 1 scallion, sliced thinly on the diagonal, for garnish
Instructions
- Heat the oil in a wide-bottomed saute pan over medium heat. Chop the tofu into 1/4" cubes**, and add to the pan (note that, depending on the size of your pan, you might have to divide the tofu into two batches for this step. Or use two pans simultaneously, to save time). Pan fry, stirring frequently, until golden brown and crispy (about 15 minutes).
- Transfer to a bowl. Toss the tofu cubes with the Korean BBQ sauce, and let marinade for at least 30 minutes.
- Heat the pan again over medium, and add the marinated tofu cubes, scraping all of the liquids from the bowl into the pan. Stir in the Gochujang paste. Let the tofu warm until the sauce begins to sizzle. Stir frequently to ensure all cubes are well-coated.
- Warm the tortillas according to package directions.
- If you've kept the cucumber slaw and its dressing separate, stir 2 tablespoons of the dressing into the slaw and toss, then spoon a couple of tablespoons of the cucumber slaw onto each tortilla. Top with a generous helping of the tofu cubes.
- Garnish the tacos with cilantro and scallions, and serve immediately.
Notes
*To create crispy tofu, press and drain as much liquid from the block of tofu as possible. First, standing over the sink, gently but firmly squeeze the block between the palms of your hands, taking care not to break the block. You'll be surprise at home much liquid releases. Then, place the block on a pad of paper towels on a rimmed plate. Cover with another pad of towels, and then weight down the block with a small plate on top and something heavy, like a can of beans or soup. Place in the fridge for an hour.
**To quickly cut a block of tofu into cubes: stand the block on one of its long sides. With a long chef's knife, slice along its length into three or four sections. Stack the rectangles flat, and then make long cuts in one direction, and then long cuts in the other direction. Viola!
Nutrition
Calories: 263kcal