Sweet, spicy, and delicious, these Korean BBQ Tofu Tacos are seriously crave worthy, plus they’re super easy to make!
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Tofu is one of those foods people either love or hate, and personally, I love it!
There is so much you can do with a block of tofu. The possibilities are almost limitless, as long as you prepare it properly (otherwise … ugh).
If you’ve never cooked with tofu before, or if you’ve had a tofu flop, this Korean BBQ Tofu Tacos recipe is for you!
It’s so easy to make, and it tastes absolutely amazing. No mushy or bland tofu here!
Korean BBQ Tofu Tacos
Although I love a classic taco, I also enjoy getting creative with unique flavors.
These tacos were closely inspired Korean street tacos and by my Korean BBQ Sliders. I loved those sliders so much, and I wanted to try the recipe another way. Tacos it was!
The highlight of these Korean BBQ Tofu Tacos is definitely the sauce.
It’s finger licking good, and I found myself trying to scrape every last bit out of the pan. I challenge you not to do the same … it’s that addictive!
How to Make Korean Tofu Tacos
You won’t believe how complex the flavors are in this yummy Korean tofu recipe … or how easy it is to make!
This Korean BBQ Sauce has a delicious sweet and spicy taste, and you can probably find everything you need at your local grocery store … no crazy ingredients required.
To make the sauce, you’ll stir the ingredients—soy sauce, sesame oil, brown sugar, sriracha, ginger, and garlic—together, then cook everything for five minutes to blend the flavors and dissolve the brown sugar (so simple).
For a smoother sauce, make sure to grate the garlic and ginger. You can use a box grater for this, but I think a Microplane Grater makes the task much easier.
Let’s get back to that tofu!
For these Korean BBQ Tofu Tacos, I used baked tofu, which is pre-seasoned and very firm.
I absolutely loved baked tofu. It’s already filled with flavor, and easy to find at most good grocery stores (Trader Joe’s and Whole Foods both carry good varieties).
Baked tofu is delicious all on its own, but it’s even better when prepared with my Korean BBQ Sauce. The sauce starts out thin, but by the time to tofu is finished roasting, it’s thick, sticky, and coats the tofu perfectly. Yum!
The finishing touch for these Korean street tacos is a sprinkle of cilantro and a quick kimchi slaw.
This bright, colorful slaw is delicious and spicy, plus easy to make. It adds tons of flavor and a wonderful crunch to these delish Asian tofu tacos.
Yum yum yum!
Are you hungry yet? Then, treat yourself to the delicious Korean BBQ Tofu Tacos tonight!
Korean BBQ Tofu Tacos
Ingredients
- nonstick spray
For Tofu:
- 1/2 cup soy sauce
- 1/3 cup packed brown sugar
- 2 tablespoons water
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sriracha
- 2 cloves garlic, grated
- 1 (1-inch) piece ginger, peeled and grated
- 2 (6-ounce) packages baked tofu (I used "Savory" flavor.)
- 1 teaspoon sesame seeds
For Kimchi Slaw:
- 1 cup shredded green cabbage
- 1 cup shredded red cabbage
- 1 carrot, shredded
- 1 large radishes, thinly sliced
- 2 green onions, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 3 teaspoons sugar
- 2 teaspoons sriracha
- 1 large clove garlic, grated
- 1 (1-inch) piece ginger, peeled and grated
For Serving:
- 6 corn tortillas
- cilantro leaves, to taste
Instructions
- Preheat oven to 400 degrees. Spray a 13 x 9-inch baking pan with nonstick spray.
Prepare tofu:
- Combine soy sauce, brown sugar, water, rice vinegar, sesame oil, sriracha, garlic cloves, and ginger in a small pot; stir well.
- Bring sauce to a boil over high heat, then reduce heat to a simmer and cook for 5 minutes.
- Cut tofu into 1-inch squares; place in baking pan, then pour sauce over top.
- Bake tofu for 10 minutes, then stir and bake an additional 10 minutes.
- Stir tofu again, then bake 10 minutes more or until sauce is thick.
- Mix tofu to coat with sauce, then sprinkle with sesame seeds.
Prepare kimchi slaw:
- While tofu is cooking, combine cabbage, carrots, radishes, and green onions in a large bowl.
- Mix soy sauce, rice vinegar, sugar, sriracha, garlic, and ginger; pour over veggies, and toss well.
To serve:
- Warm tortillas in a small skillet over medium-high heat just until softened, flipping once.
- Top tortillas with tofu and slaw. Sprinkle with cilantro.
- Serve tacos immediately. Enjoy!
Loved these Korean BBQ Tacos?
Then you’ll enjoy my other taco recipes, too!
- Quick Tofu Tacos with Crunchy Veggie Slaw
- Grilled Portabella Poblano Tacos with Sweet and Spicy BBQ Sauce
- Crunchy Black Bean Tacos with Fresh Salsa
- Easy Egg and Black Bean Tacos
Have you ever cooked with tofu before?
Looks so tasty! I have always sort of neglected tofu because I didn´t know how to prepare it properly. Thanks for the recipe 🙂
You’re welcome, Sannu! Tofu can definitely be intimidating if you don’t know what to do with it. 🙂