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.
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Ingredients
For Baked BBQ Tofu:
- 1 lb. Extra firm Tofu, drained and pressed
- 2 tablespoons Gojuchang (Korean Red pepper paste)
- 3 tablespoons sesame oil
- 2 tablespoons maple syrup
- To taste Salt Pepper
For Sriracha Cream:
- ½ cup Vegan Mayonnaise (I used Just Fab brand Mayo)
- 2 tablespoons sriracha sauce
- 1 tablespoon 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)
Instructions
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!!
Nutrition
Calories: 499kcal | Carbohydrates: 40g | Protein: 12g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Sodium: 430mg | Potassium: 352mg | Fiber: 4g | Sugar: 11g | Vitamin A: 57IU | Vitamin C: 7mg | Calcium: 98mg | Iron: 2mg
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