Spicy Korean Gochujang Tofu Tacos with Kimchi Slaw

Ingredients

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

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

Method

1. 01
   Cut the tofu into small cubes and pat dry with a paper towel to remove excess moisture.
2. 02
   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. 03
   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. 04
   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. 05
   Warm the corn tortillas in a skillet or microwave until they are pliable.
6. 06
   Assemble the tacos by placing a generous portion of the crispy tofu on each tortilla, followed by a scoop of the kimchi slaw.
7. 07
   Serve immediately, garnished with additional sesame seeds or chopped green onions if desired.