These delicious Korean BBQ Tofu Tacos are simple to make and feature a wonderful combination of sweet and spicy flavors that are seriously crave worthy! You'll find yourself reaching for this easy recipe again and again!
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Tofu is one of those foods people seem to 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, and as long as you prepare it properly, it can be absolutely delicious.
Whether you're a true fan, curious about it (but not sure how to cook it), or even if you're had a past tofu flop, these scrumptious Korean Tofu Tacos are guaranteed to make you fall in love!
This recipe is a fantastic fusion of Mexican and Korean BBQ inspired flavors, and it's a match made in heaven. These tacos are so easy to make, and they taste absolutely amazing ... no mushy or bland tofu here.
The highlight of these street style Vegan Tacos is definitely the sauce, which is finger licking good. I have to admit that I found myself scraping every last bit out of the pan (it's that addictive), and I challenge you not to do the same!
And then there's the Kimchi Slaw, which is super tasty, too! It's a bright, fresh counterpart to the savory baked tofu, and it adds the perfect amount of crunch to these flavor-packed tacos.
Ready to try this creative recipe for yourself? Then keep reading for all the delicious details!
This recipe uses ingredients that are easy-to-find in most grocery stores. Here's what you'll need:
- Tofu - This recipe calls for baked tofu, which comes pressed, seasoned, and ready to eat (less work for you!). Trader Joe's, Whole Foods, and other stores carry it (choose your favorite flavor). If you can't find it, plain extra firm tofu will also work. You'll need to press it to remove excess water though, and I'd recommend either sautéing it or roasting it briefly (to firm it up) before combining it with the sauce.
- Sauce - The amazing sweet-spicy Korean Barbecue inspired sauce is this recipe's star! It's quick and easy to make with a combination of soy sauce (I like Kikkoman), brown sugar, rice vinegar, sesame oil, sriracha, and fresh garlic and ginger.
- Slaw - You'll use a combo of cabbage, carrots, radishes, and green onions for the crispy Kimchi-inspired slaw, plus many of the same seasonings from the sauce (soy sauce, rice vinegar, sugar, sriracha, garlic, and ginger) to season it.
- Tortillas - Finally, you'll wrap all these flavorful ingredients up in corn tortillas!
You'll Also Need
You'll need a large bowl to make the slaw, a small saucepan to briefly cook the sauce, and a 9 x 13-inch baking pan to cook the tofu. The sauce gets very sticky as it bakes, so I recommend using a nonstick baking pan. You'll also need a grater for the garlic and ginger (a microplane zester works best).
How to Make Korean Tofu Tacos
This flavors of this yummy Korean tofu recipe are complex, yet it's so easy to make! You'll find a detailed recipe card below, but here's an overview of the steps.
- Prepare the tofu. Start by heating the sauce ingredients in a small saucepan. This will blend the flavors and dissolve the brown sugar. Cut the tofu into cubes, then combine it with the sauce in a nonstick baking pan. Bake the tofu for about 30 minutes, stirring it every 10 minutes. The sauce should coat the tofu when it's done (see photo below). Remove it from your oven, then sprinkle the tofu with the sesame seeds.
- Make the slaw. While the tofu cooks, make the slaw. Simply stir together cabbage, carrots, radishes, and green onions in a large bowl, then toss with the homemade sauce.
- Assemble the tacos. Heat the tortillas in a dry skillet until warm, then top them with the baked tofu, kimchi slaw, and a sprinkle of fresh cilantro.
Yum yum yum! That's all there it to it, and your delicious Korean BBQ Tofu Tacos are ready to eat ... make a batch tonight!
Tip: Watch the tofu closely as it nears the end of its cooking time so it doesn't burn. The sauce should be thick and coat the tofu when it's done. Depending on your oven, you may not need the full 30 minutes cooking time.
Serve these Vegetarian Tacos on their own for an relaxed weeknight dinner or pair them with this Kimchi Fried Rice for an easy feast! If you want to lean into those Mexican-Korean fusion vibes, they'd also be delish with chips and this unique Watermelon Salsa or this Homemade Guacamole.
If you have any leftovers, refrigerate the different components in separate airtight containers. Gently reheat the tofu using your microwave before assembling. Leftovers will taste best when eaten within a day or two, otherwise the slaw will get soggy.
If it's tacos you're craving, you'll love these recipes, too:
- Black Bean Tacos
- Tofu Tacos with Veggie Slaw
- Portobello Poblano Tacos
- Black Bean and Egg Breakfast Tacos
- 25 Vegetarian Taco Recipes
- Black Bean Taquitos
- Veggie Fajitas
- Halloumi Fajitas
Korean BBQ Tofu Tacos
- nonstick spray
- ½ cup soy sauce
- ⅓ cup packed brown sugar
- 2 tablespoons water
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sriracha sauce
- 2 cloves garlic, grated
- 1 (1-inch) piece ginger, peeled and grated
- 2 (6 to 7-ounce) packages baked tofu
- 1 teaspoon sesame seeds
For Kimchi Slaw:
- 1 cup shredded green cabbage
- 1 cup shredded red cabbage
- 1 carrot, shredded
- 2 large radishes, thinly sliced
- 2 green onions, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 3 teaspoons sugar
- 2 teaspoons sriracha sauce
- 1 large clove garlic, grated
- 1 (1-inch) piece ginger, peeled and grated
- 6 corn tortillas
- cilantro leaves, to taste
- Preheat oven to 400 degrees. Spray a 9 x 13-inch baking pan with nonstick spray.
- Combine soy sauce, brown sugar, water, rice vinegar, sesame oil, sriracha, garlic cloves, and ginger in a small saucepan; 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 about 30 minutes (stirring every 10 minutes) or until sauce has thickened and coats tofu.
- Remove from oven, then sprinkle with sesame seeds.
Prepare Kimchi Slaw:
- While tofu is cooking, combine cabbage, carrots, radishes, and green onions in a large bowl.
- Stir soy sauce, rice vinegar, sugar, sriracha, garlic, and ginger together in a small bowl.
- Pour sauce over veggies. Mix well.
- Warm tortillas one-by-one 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!