Incredible Crispy Korean Tofu Tacos
Who loves taco night? I’m a big fan of tacos, tacos, tacos and felt I needed to try something new. So naturally I scoured Pinterest and came across an interesting tofu recipe. This one has super crispy tofu and a flavor like nothing I’ve ever tasted. Crisping the tofu is so simple I can’t believe I’ve never tried it before – just add a little cornstarch and cook it in a pan. But it doesn’t end there.
So, I originally found this recipe on Pinterest from Host The Toast and have made it a few times. My husband LOVES it, but I made a few modifications to my liking and decided I should share with you. I mean this wealth must be shared and I’m serious when I say this recipe is so full of flavor you’ll want to make it at least once a week from now on.
Let’s start with the elephant in the room and talk about tofu. I realize this vegetarian friendly substitute has a bad rap. It’s mushy, flavorless, and the texture is terrible, right? I’ll be the first to admit I’ve cooked unappetizing tofu in my life but I strongly urge you to try this recipe because it’s going to change your mind on tofu. If you can get it crispy, and add intense flavor, you can’t go wrong.
Interested?
Ok here’s how you make this crazy goodness.
You first must start by straining the excess water from the tofu. This is a critical step friends. Take your tofu block and slice into 3-4 slabs length wise and strain by using a tofu press or wrap your tofu block in a towel and place something heavy over the top for 20-30 minutes.
While you wait for the tofu to drain, take a large bowl and combine the sugar, ¼ cup of the rice vinegar, and red pepper flakes.
Add the red cabbage, carrots, cucumbers, and shallot and toss to coat everything evenly. Cover and refrigerate for at least 30 minutes so all the goodness can marinate.
Next begin to crumble the tofu into small pieces in a medium bowl. Add cornstarch and toss until evenly coated.
Time to get cooking. Heat a thin layer of extra virgin olive oil in a large skillet over medium-high heat and add the tofu. Cook until browned and crispy all over, flipping as it cooks. This may take 10-15 minutes to get that good crunch. Take the time, you won’t regret it. Transfer the tofu to a plate.
Add more oil to the pan and sauté the garlic and ginger until fragrant, about 60 seconds. Stir in the gochujang, brown sugar, soy sauce, and remaining 1/2 cup rice wine vinegar. Cook on medium heat until the sauce is thick enough to coat the back of a spoon. This stuff is so good at this stage. NOTE: If you find your sauce doesn’t thicken enough, you can add about 1 teaspoon of cornstarch to get it thick and gooey.
Once the sauce is thick, add the crispy tofu back to the pan and stir until well coated. Sprinkle sesame seeds on top and get ready to enjoy this mouthwatering wonder.
Warm your tortillas and layer on the tofu followed by the cabbage and carrot slaw, then sprinkle with a little lime juice.
Hap, happ, happy place folks. This may quickly become your new favorite taco recipe for Taco Tuesdays.
Enjoy!
Korean Tofu Taco
INGREDIENTS
One 14-ounce block extra-firm tofu
2 tablespoons cornstarch
1 cup shredded red cabbage
1/2 cup shredded carrots
1/2 cup thinly sliced mini cucumbers
1 shallot, sliced
2 tablespoons granulated sugar
3/4 cup rice wine vinegar, divided
1/2 teaspoon crushed red pepper flakes (optional)
1 tablespoon fresh grated ginger
1 tablespoon minced garlic
1/2 cup gochujang (Korean chili paste)
1/3 cup brown sugar
1/4 cup soy sauce (I prefer Braggs All Natural Liquid Aminos)
Toasted sesame seeds
Lime
Flour tortillas
INSTRUCTIONS
Take your tofu block and slice into 3-4 slabs length wise and strain the excess water by either using a tofu press or wrap your tofu block in a towel and place something heavy over the top for 20-30 minutes.
While your tofu drains, in a large bowl combine the red cabbage, carrots, cucumbers, and shallot and toss with the sugar, 1/4 cup of the rice vinegar, and red pepper flakes. Cover and refrigerate for at least 30 minutes or until ready to serve.
Next crumble the tofu into small pieces in a medium bowl. Add cornstarch and toss until evenly coated.
Heat a thin layer of extra virgin olive oil in a large skillet over medium-high heat and add the tofu and cook until browned and crispy all over, flipping as it cooks. Transfer the tofu to a plate.
Add more oil to the pan and sauté the garlic and ginger until fragrant, about 60 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. If you find your sauce doesn’t thicken, add about 1 teaspoon of cornstarch to get it thick.
Add tofu back to the pan and stir until well coated. Sprinkle sesame seeds on top.
Stack your tortilla with the tofu and cabbage and carrot slaw. Sprinkle with a little lime juice and devour.
I really hope you try this one because it’s outrageous!
Peace & Love.
Nikki
