Description
Bold, crunchy tacos filled with crispy tofu, tangy slaw, and quick-pickled cucumbers, inspired by Korean flavors.
Ingredients
- 1 (16-ounce) block extra-firm tofu, pressed
- 1 cup shredded purple cabbage
- 1 cup shredded green cabbage
- 1/2 cup shredded carrots
- Juice of 2 limes, plus lime wedges for serving
- Kosher salt and freshly ground black pepper
- 1 cup thinly sliced mini cucumbers
- 2 tablespoons granulated sugar
- 3/4 cup rice wine vinegar, divided
- 1/2 teaspoon gochugaru (optional)
- 2 tablespoons cornstarch
- Canola oil or vegetable oil for sautéing
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
- 1/2 cup gochujang
- 1/2 cup light brown sugar
- 1/4 cup soy sauce
- Toasted sesame seeds for garnish
- 6 flour tortillas, warmed
Instructions
- Press the tofu: Rinse the block, slice into 1-inch slabs, and lay on a paper towel-lined baking sheet. Cover with more towels and weigh down with a heavy book or skillet. Let press 30 minutes.
- Make the slaw: In a large bowl, toss the red and green cabbage with shredded carrots. Drizzle with lime juice, season with salt and pepper, and toss. Cover and refrigerate.
- Quick-pickle the cucumbers: In a small bowl, combine sliced cucumbers, granulated sugar, 1/4 cup rice vinegar, and optional gochugaru. Cover and refrigerate for at least 30 minutes.
- Crumble and coat the tofu: Once pressed, crumble the tofu into a medium bowl. Sprinkle with cornstarch and toss to coat.
- Pan-fry for crunch: Heat oil in a large skillet over medium-high heat. Add crumbled tofu and sauté until golden and crispy, about 10–15 minutes.
- Build the glaze: In the same pan, add more oil if necessary. Sauté garlic and ginger until fragrant. Add gochujang, brown sugar, soy sauce, and remaining rice vinegar. Cook until the sauce thickens.
- Glaze the tofu: Return crispy tofu to the skillet and toss until coated in the glaze.
- Assemble tacos: Warm tortillas, layer with slaw, spoon glazed tofu on top, add pickles, and garnish with sesame seeds and lime wedges. Serve immediately.
Notes
Press tofu thoroughly for the best texture. Adjust gochujang to taste for varying levels of heat.