Korean Tofu Tacos with Kimchi Slaw & Cilantro

Though I always enjoyed cooking, I've taken it to a new level by exploring new cuisines, learning about the science behind the foods we cook and sourcing the best and most wholesome ingredients I can find. Join me as I learn and share the joy I've discovered in home cooking!

Gochujang is a slightly sweet, spicy, fermented red chile paste commonly used in Korean cuisine. It adds dimension and heat to the peanut sauce that coats the crispy tofu tucked into these tacos. Kimchi — a spicy, tangy fermented cabbage — is stirred into crunchy coleslaw and mayo for a saucy flavor contrast.

Allergens: peanuts, sesame, soy, wheat
Tools: Large nonstick skillet

Tags:
High-Protein
Chef's Choice
Less Prep

1 garlic clove, peeled and minced

1 oz ginger, peeled and minced

½ tbsp gochujang

2 tbsp organic peanut butter

2 tsp low-sodium tamari

1 tsp turbinado sugar

1 tbsp toasted sesame oil

10 oz organic extra firm tofu, patted dry and cut into ½-inch cubes

4 oz coleslaw blend

4 oz vegan kimchi, roughly chopped

¼ cup vegan mayo

6 yellow corn tortillas

0.5 oz cilantro, leaves and tender stems roughly chopped

1 tbsp vegetable oil*

Salt*

Pepper*

note: Not included

Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients.

~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~

Note: Ingredients may have been altered from the original.

Directions at purplecarrot.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer