Crispy Tofu Tacos
These Korean-inspired crispy tofu tacos are layered with a crunchy, sticky-sweet gochujang glaze, a bright lime-and-cabbage slaw, and quick-pickled cucumbers, delivering bold flavors and satisfying textures for a delightful weeknight meal or dinner party.
Ingredients
For the Tofu
- 1 16-ounce block extra-firm tofu, pressed Use firm tofu if extra-firm is not available, bake or freeze-thaw first.
- 2-3 tablespoons canola oil or vegetable oil Neutral oil with high smoke point for sautéing.
- 2 tablespoons cornstarch Helps form a crispy crust.
For the Glaze
- 1/2 cup gochujang (Korean chili paste), or to taste
- 1/2 cup light brown sugar
- 1/4 cup soy sauce For gluten-free use tamari.
- 1 tablespoon grated, peeled fresh ginger
- 1 tablespoon minced garlic
- 3/4 cup rice wine vinegar, divided Use 1/4 cup for pickles, remainder for glaze.
- 1/2 teaspoon gochugaru (Korean red pepper flakes), optional Adds smoky heat.
For the Slaw
- 1 cup shredded purple cabbage
- 1 cup shredded green cabbage
- 1/2 cup shredded carrots
- Juice of 2 fruits limes, plus wedges for serving
- Kosher salt to taste
- Freshly ground black pepper to taste
For the Pickles
- 1 cup thinly sliced mini cucumbers
- 2 tablespoons granulated sugar
For Serving
- 6 pieces flour tortillas, warmed For gluten-free, use corn or gluten-free tortillas.
- Toasted sesame seeds for garnish
Instructions
Preparation
- Press the tofu: Rinse and slice the block into 1-inch slabs. Lay slabs between paper towels or a clean kitchen towel. Weigh down with a heavy pan or a few cans. Press for 30 minutes to extract excess moisture.
- Make the slaw: In a medium bowl mix shredded purple cabbage, green cabbage, and carrots. Add lime juice, a pinch of kosher salt, and freshly ground black pepper. Toss and refrigerate while you continue.
- Quick-pickle the cucumbers: Thinly slice the mini cucumbers. In a bowl combine cucumber, granulated sugar, 1/4 cup rice wine vinegar, and gochugaru if using. Stir to dissolve the sugar and refrigerate at least 30 minutes.
Cooking
- Crumble and coat the tofu: After pressing, crumble the tofu into bite-sized pieces or rough crumbles. Sprinkle cornstarch over tofu and toss gently to coat evenly.
- Pan-fry the tofu: Heat 2–3 tablespoons oil in a large skillet over medium-high heat. Add the crumbled tofu in a single layer if possible. Cook, stirring occasionally, until pieces are golden and crispy, about 10–15 minutes. Remove tofu to a plate.
- Make the glaze: Add a little more oil to the skillet if needed. Reduce heat to medium, then sauté ginger and garlic about 30 seconds until fragrant. Stir in gochujang, light brown sugar, soy sauce, and the remaining rice vinegar. Simmer and stir until the sauce thickens slightly and becomes glossy. Taste and adjust seasoning.
- Glaze the tofu: Return crispy tofu to the skillet. Toss or stir constantly for 1–2 minutes so the glaze evenly coats the pieces. Sprinkle toasted sesame seeds and remove from heat.
Assembly
- Warm flour tortillas. Layer with slaw, a generous spoonful of glazed tofu, quick-pickled cucumbers, extra sesame seeds, and lime wedges. Serve immediately.
Notes
Store components separately: Keep the glazed tofu, slaw, and pickles in airtight containers in the fridge. This preserves texture. Refrigerate slaw and pickles for 4–5 days. Glazed tofu will keep 3–4 days. Avoid sogginess by assembling right before serving. To revive crispiness, reheat tofu in a skillet over medium heat for 3–5 minutes.