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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.
Author: Pavani
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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!!