Korean BBQ Tofu Tacos
Korean BBQ Tofu Tacos
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

You'll love the bold flavors in these yummy Korean BBQ Tofu Tacos!

Course: Main Course
Cuisine: Korean
Keyword: asian tofu tacos, korea bbq tofu, korean bbq, korean bbq tofu tacos, korean street tacos, korean tofu tacos, tofu tacos
Servings: 6 tacos
Author: Ginnie
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
  1. Preheat oven to 400 degrees. Spray a 13 x 9-inch baking pan with nonstick spray.
Prepare tofu:
  1. Combine soy sauce, brown sugar, water, rice vinegar, sesame oil, sriracha, garlic cloves, and ginger in a small pot; stir well.
  2. Bring sauce to a boil over high heat, then reduce heat to a simmer and cook for 5 minutes.
  3. Cut tofu into 1-inch squares; place in baking pan, then pour sauce over top.

  4. Bake tofu for 10 minutes, then stir and bake an additional 10 minutes.
  5. Stir tofu again, then bake 10 minutes more or until sauce is thick.
  6. Mix tofu to coat with sauce, then sprinkle with sesame seeds.
Prepare kimchi slaw:
  1. While tofu is cooking, combine cabbage, carrots, radishes, and green onions in a large bowl.
  2. Mix soy sauce, rice vinegar, sugar, sriracha, garlic, and ginger; pour over veggies, and toss well.
To serve:
  1. Warm tortillas in a small skillet over medium-high heat just until softened, flipping once.
  2. Top tortillas with tofu and slaw. Sprinkle with cilantro.
  3. Serve tacos immediately. Enjoy!