Korean Inspired Crispy Tofu Tacos

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By Cooking Panda

Korean Inspired Crispy Tofu Tacos

If you have been trying to go on a meatless streak, then tofu has got to be your friend. So if you are worried because you broke your new year’s resolution to go vegan, don’t be. Simply start again, but this time add the following recipe to your recipe. The crispy tofu served in flavor-packed tacos along with crunchy slaw and quick pickles.

Ingredients that you need:

  • One 16-ounce block extra-firm tofu
  • 1 cup shredded purple cabbage
  • 2 tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup shredded green cabbage
  • 1/2 cup shredded carrots
  • Kosher salt and freshly ground black pepper
  • 1 cup thinly sliced mini cucumbers
  • 1/2 cup gochujang (Korean chili paste), or to taste
  • Toasted sesame seeds, for garnish
  • 3/4 cup rice wine vinegar, divided
  • 1/2 teaspoon Korean red pepper flakes or crushed red pepper flakes (optional)
  • Juice of 2 limes
  • lime wedges for serving
  • Canola oil or vegetable oil, for sauteing
  • 1 tablespoon minced garlic (from 4 medium cloves)
  • 1/2 cup light brown sugar
  • 1/4 cup soy sauce
  • 1 tablespoon grated peeled fresh ginger
  • 6 flour tortillas, warmed, for serving

Now let’s go over the steps to follow using the ingredients mentioned above:

  1. Use paper towels to line a rimmed baking sheet. After rinsing the tofu, slice it into 1-inch-thick slabs, and then lay them on the prepared baking sheet. After that, top with more towels. Use a heavy book or a cast iron skillet to press the tofu by placing it on top of it. Set aside for 30 minutes.
  2. Meanwhile, take a large bowl and mix the red and green cabbage with the carrots. After that, toss with lime juice. Use salt and pepper for seasoning. Take a separate small bowl, and mix the cucumber slices, sugar, 1/4 cup of the rice vinegar, and also red pepper flakes (if you are planning on using it). Cover both bowls and then keep it in the fridge for a minimum of 30 minutes or until you want to serve it.
  3. Take a medium bowl and crumble the tofu in it with hands. Add cornstarch and toss until it gets evenly coated. In a skillet or a large wok, heat a thin layer of oil until it shimmers. Add the tofu and then cook until it becomes crispy and has the brown color over it. Also, as it cooks, be sure to continue turning and breaking up the pieces with a wooden spoon. With a slotted spoon, transfer the tofu to a plate.
  4. If required, add more oil to the pan and then briefly sauté the garlic and ginger until you can smell the fragrance. It should take about 30 seconds. Stir in the gochujang, soy sauce, brown sugar, and the remaining 1/2 cup rice wine vinegar. Cook for about 2 minutes. The sauce should become thick enough just to coat the back of a spoon. The tofu should be added back to the pan and needs to be stirred until well covered. On the top sprinkle sesame seeds.
  5. Use cabbage slaw to top each tortilla. Spoon the tofu over the slaw, and the use pickled cucumbers on top. And you are ready to serve.

 

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