Food Friday: Korean Tofu Tacos

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.

INGREDIENTS

  • 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

DIRECTIONS

  1. Press the tofu for 30 minutes.
  2. 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.
  3. 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.
  4. Using your hands, crumble the tofu into bite sized pieces into a medium bowl. Add cornstarch and toss until evenly coated.
  5. 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.
  6. 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.
  7. 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.


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