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Korean Tofu BBQ Tacos

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.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course, Main Dish
Cuisine korean
Servings 4 Servings


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)


Make Korean BBQ Tofu:

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Cut tofu into strips about ½" thick and 2~3" long.
  • 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.
  • 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:

  • Combine all the ingredients in a small bowl. Mix well and keep ready.

Make Tacos:

  • Char the corn tortilla directly on the stove and keep them warm covered in a kitchen towel.
  • Spread about 1tbsp sriracha cream on each tortilla, top it with bbq tofu strips, baby spinach, kimchi and sesame seeds. Serve immediately and ENJOY!!