Original recipe found at Host the Toast. I greatly reduced the amount of gochujang because I can’t handle the spice but if you can, check out the original recipe for the full amount.
- One 16oz block extra-firm tofu
- 2 cups shredded purple cabbage (or whatever cabbage you can find)
- 1-2 carrots, julienned
- 4 TB lime juice (2 limes)
- 1 lime (for serving)
- Kosher salt and freshly ground black pepper
- 1 Persian/mini cucumber, thinly sliced
- 2 TB granulated white sugar
- 3/4 cup rice wine vinegar, divided
- 2 TB cornstarch
- Canola oil or vegetable oil
- 1 TB ginger
- 1 TB garlic (4 cloves)
- 1/8 cup gochujang (Korean chili paste)
- 1/2 cup light brown sugar
- 1/4 cup soy sauce
- Sesame seeds
- Flour tortillas
- Press the tofu for 30 minutes.
- Meanwhile, chop the cabbage and carrot. Put in a bowl and toss with lime juice. Season with salt and pepper and put in fridge until ready.
- Slice the cucumber and put in another bowl, mixing them with sugar and 1/4 cup rice vinegar. Cover and put in fridge until ready.
- Using your hands, crumble the tofu into bite sized pieces into a medium bowl. Add cornstarch and toss until evenly coated.
- Heat a thin layer of oil in a large skillet over medium-high heat. Add the tofu and cook until browned and crispy all over. Transfer the tofu onto a plate lined with paper towels.
- Add more oil to the pan, if necessary, and briefly sauté the garlic and ginger for about 30 seconds. Stir in the gochujang, brown sugar, soy sauce, and remaining 1/2 cup rice wine vinegar. Cook until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Add tofu back to the pan and stir until well coated.
- Serve: fill a warmed tortilla with cabbage mixture, tofu, and cucumbers. Sprinkle with sesame seeds.
Serves: 3-4 people
Leftovers: Decent, keep everything in their own containers. I like these leftovers.