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Korean Tofu BBQ Tacos Yum
Korean BBQ Tofu Tacos are easy to make, spicy and very addictive. Tofu is baked in a spicy sweet marinade made with gojuchang, maple syrup and sesame oil.
Korean Tofu BBQ Tacos
Cuisine korean
Prep Time
10 minutes

Cook Time
30 minutes
Servings
Servings
Ingredients
For Baked BBQ Tofu:
  • 1 lb. Extra firm Tofu, drained and pressed
  • 2 tbsp Gojuchang (Korean Red pepper paste)
  • 3 tbsp sesame oil
  • 2 tbsp maple syrup
  • To taste Salt Pepper
For Sriracha Cream:
  • ½ cup Vegan Mayonnaise (I used Just Fab brand Mayo)
  • 2 tbsp sriracha sauce
  • 1 tbsp maple syrup
  • 1 Scallion, finely chopped
  • To taste Salt Pepper
Other Ingredients:
  • 8 6″ Round Corn Tortilla
  • As needed Vegan Kimchi (homemade or store bought)
  • As needed Baby Spinach or Baby Arugula
  • As needed Sesame seeds (optional)
Cuisine korean
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Servings
Ingredients
For Baked BBQ Tofu:
  • 1 lb. Extra firm Tofu, drained and pressed
  • 2 tbsp Gojuchang (Korean Red pepper paste)
  • 3 tbsp sesame oil
  • 2 tbsp maple syrup
  • To taste Salt Pepper
For Sriracha Cream:
  • ½ cup Vegan Mayonnaise (I used Just Fab brand Mayo)
  • 2 tbsp sriracha sauce
  • 1 tbsp maple syrup
  • 1 Scallion, finely chopped
  • To taste Salt Pepper
Other Ingredients:
  • 8 6″ Round Corn Tortilla
  • As needed Vegan Kimchi (homemade or store bought)
  • As needed Baby Spinach or Baby Arugula
  • As needed Sesame seeds (optional)
Korean Tofu BBQ Tacos
Instructions
Make Korean BBQ Tofu:
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Cut tofu into strips about ½” thick and 2~3″ long.
  3. Combine gojuchang, maple syrup, sesame oil, salt and pepper in a small bowl. Mix well and add tofu; toss gently to coat evenly with the marinade. Set aside for 15~20 minutes.
  4. Transfer the tofu strips onto the prepared baking sheet, making sure that the strips don’t touch each other. Bake for 15~18 minutes, flip them around midway to evenly bake., until tofu is golden brown and crispy. Remove from the oven and keep ready.
Make Sriracha Cream:
  1. Combine all the ingredients in a small bowl. Mix well and keep ready.
Make Tacos:
  1. Char the corn tortilla directly on the stove and keep them warm covered in a kitchen towel.
  2. Spread about 1tbsp sriracha cream on each tortilla, top it with bbq tofu strips, baby spinach, kimchi and sesame seeds. Serve immediately and ENJOY!!
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