Korean Tofu Tacos
with lime slaw / cucumber-tomato relish
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
Cuisines
Ingredients
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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