Korean Tofu Tacos
with lime slaw / cucumber-tomato relish

Name: Korean Tofu Tacos
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Cucumbers, small, diced; 2 Tomatoes, roma, diced; 2 tsp Sesame seeds, white; 1 tsp Oil, toasted sesame; 8 Tortillas, corn and taco-sized; ~4 cups Korean tofu (ingredients listed separately); ~3 cups Lime slaw (ingredients listed separately); 6 oz Coleslaw mix ((sub thinly sliced cabbage)); 1/4 tsp Salt; 1/4 tsp Sugar, white; 2 tsp Lime juice; 2 tsp Oil, olive; 16 oz Tofu, extra firm (vacuum packed preferable), 1" / 2.5cm cubes; 2 cloves Garlic, chopped; 1 tsp Ginger, grated; 2 Tbsp Stock, any type; 3 Tbsp Soy sauce, low-sodium; 1 Tbsp Sugar, brown; 2 tsp Vinegar, rice; 1/2 tsp Chili-garlic sauce , (sub any hot sauce); 1 tsp Salt; 1/2 tsp Black pepper; 1 Tbsp Cornstarch; 1 Tbsp Oil, cooking

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Asian flavors bring a fun dimension to these non-traditional "tacos." We think it's the best of both worlds: the sweet and savory flavors of Korean-inspired tofu, and the color and toppings of classic tacos!

Proteins

Tofu

Cuisines

Asian - Korean

Ingredients

Metric

Servings:

Korean Tacos:

Cucumbers, small - 1 , diced
Tomatoes, roma - 2 , diced
Sesame seeds, white - 2 tsp
Oil, toasted sesame - 1 tsp
Tortillas, corn and taco-sized - 8
Korean tofu (ingredients listed separately) - ~4 cups
Lime slaw (ingredients listed separately) - ~3 cups

Lime Slaw:

Coleslaw mix - 6 oz ((sub thinly sliced cabbage))
Salt - 1/4 tsp
Sugar, white - 1/4 tsp
Lime juice - 2 tsp
Oil, olive - 2 tsp

Korean Tofu:

Tofu, extra firm (vacuum packed preferable) - 16 oz , 1" / 2.5cm cubes
Garlic - 2 cloves , chopped
Ginger - 1 tsp , grated
Stock, any type - 2 Tbsp
Soy sauce, low-sodium - 3 Tbsp
Sugar, brown - 1 Tbsp
Vinegar, rice - 2 tsp
Chili-garlic sauce - 1/2 tsp , (sub any hot sauce)
Salt - 1 tsp
Black pepper - 1/2 tsp
Cornstarch - 1 Tbsp
Oil, cooking - 1 Tbsp

Prep

Tofu - If tofu is packaged in water, press out liquid first. Then slice into .5” / 1.3cm cubes. (Can be done up 1 day ahead)
Make sauce - Chop garlic and grate ginger. Combine with stock, soy sauce, brown sugar, vinegar and chili-garlic sauce. (Can be done up to 5 days ahead)
Make slaw - Combine coleslaw mix with salt (the portion for the slaw), white sugar, lime juice, and olive oil. Cover and refrigerate for at least 20 minutes. (Can be done 1 day ahead)
Make cucumber-tomato relish - Dice cucumbers and tomatoes. Combine with sesame seeds, sesame oil and some salt and pepper. Cover and refrigerate for at least 20 minutes. (Can be done 1 day ahead)
Tofu - Season tofu with salt and pepper and then toss it with cornstarch to coat.

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Make

Heat a wok or nonstick saute pan over medium-high heat. Add cooking oil and then tofu to heated oil. Using tongs, arrange tofu into one layer so they cook more evenly. Cook for 8 to 10 minutes, until tofu is golden on the outside.
Move tofu to the sides of the wok, leaving space in the center. Pour sauce into the center of the wok and simmer until it thickens and coats tofu, 2 to 3 minutes.
Warm tortillas according to package directions.
Assemble tacos by filling each tortilla with tofu, slaw and cucumber-tomato relish. Top with some extra hot sauce sauce, if you'd like. Enjoy!

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