Zesty Korean BBQ Tofu Tacos with Pickled Vegetables

Ingredients

• 1 block extra-firm tofu, pressed and cubed
• 8 small tortillas
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 2 tablespoons gochujang
• 1 tablespoon honey
• 1 teaspoon sesame oil

• 1 cup carrots, julienned
• 1 cup cucumber, sliced thinly
• 1 cup radishes, sliced thinly
• 1 cup rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt

Method

1. 01
   Prepare the tofu by pressing it to remove excess moisture, then cut it into cubes.
2. 02
   In a bowl, whisk together soy sauce, gochujang, honey, and sesame oil to create the marinade.
3. 03
   Add tofu cubes to the marinade, ensuring each piece is well-coated. Let it marinate for at least 15 minutes.
4. 04
   While the tofu is marinating, prepare the pickled vegetables. In a bowl, combine rice vinegar, sugar, and salt, then add carrots, cucumber, and radishes. Toss to coat and set aside.
5. 05
   Heat vegetable oil in a pan over medium heat. Add marinated tofu cubes and cook until golden brown on all sides, about 8-10 minutes.
6. 06
   Warm the tortillas in a dry skillet for about 30 seconds on each side or until pliable.
7. 07
   Assemble the tacos by placing a few tofu cubes on each tortilla, then top with a generous portion of pickled vegetables.
8. 08
   Serve immediately, garnished with fresh cilantro or sesame seeds if desired.