Spicy Korean Gochujang Tofu Tacos with Kimchi Slaw

Spicy Korean Gochujang Tofu Tacos with Kimchi Slaw

VeganKoreanDinnerSpicyFusionVegan
⏱️ 20m PREP
🔥 25m COOK
👥 4 SERVINGS
⚡ 350 CAL/SERV
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Overview

Deliciously spicy and tangy, these Korean-inspired tacos combine crispy tofu and vibrant kimchi slaw for a perfect fusion meal.

Macronutrients per serving

57
grams
Protein
12.0g 21%
Fat
15.0g 26%
Carbs
30.0g 53%

Rich in nutrients

☀️ Vitamin C
25% DV
Supports immune function
🔺 Iron
15% DV
Essential for blood production
🔺 Calcium
10% DV
Vital for bone health
🌾 Fiber
6g
Aids digestive health

Ingredients

Main Ingredients

  • 1 block firm tofu drained and pressed
  • 2 tablespoons gochujang
  • 1 tablespoon soy sauce
  • 2 tablespoons sesame oil
  • 8 small corn tortillas warmed

Kimchi Slaw

  • 1 cup kimchi chopped
  • 1 cup cabbage shredded
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1 teaspoon sesame seeds toasted

Instructions

  1. 1 Cut the tofu into small cubes and pat dry with a paper towel to remove excess moisture.
  2. 2 In a bowl, mix together the gochujang, soy sauce, and 1 tablespoon of sesame oil. Add the tofu cubes and toss to coat evenly.
  3. 3 Heat the remaining sesame oil in a non-stick skillet over medium-high heat. Add the tofu cubes and cook until they are golden brown and crispy on all sides, about 8-10 minutes.
  4. 4 While the tofu is cooking, prepare the kimchi slaw by combining chopped kimchi, shredded cabbage, rice vinegar, sugar, and toasted sesame seeds in a bowl. Toss well to combine.
  5. 5 Warm the corn tortillas in a skillet or microwave until they are pliable.
  6. 6 Assemble the tacos by placing a generous portion of the crispy tofu on each tortilla, followed by a scoop of the kimchi slaw.
  7. 7 Serve immediately, garnished with additional sesame seeds or chopped green onions if desired.

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