Description
Sweet and spicy Korean barbecue sauce tossed over crispy shallow fried tofu, topped with tangy, spicy Kimchi and rolled into a taco! Honestly one of the best uses of a taco I’ve done.
Ingredients
Scale
- 1 14oz block of Extra Firm Tofu, sliced into rectangles
- 1/2 cup Kimchi
- 2 heads Broccoli, sliced into thin florets
- 2/3 cup soy sauce
- 1 tbs fresh ginger, minced
- 3 cloves garlic, minced
- 3 scallions, sliced thin
- 1/2 white onion, finely diced
- 2 tbs chili paste
- 2 tbs brown sugar
- 2 tbs rice vinegar
- 1 tbs corn starch
- 2 tbs water
- 6 tortillas (corn or flour)
- Sriracha Mayo (optional)
Instructions
- Preheat your oven to 400 degrees. Toss the broccoli in olive oil and place in the oven. Bake for 20 minutes until the broccoli starts to brown a little. You should remove it right before it becomes burned.
- In a large cast iron skillet, heat the vegetable oil. Toss the tofu strips in cornstarch, chili powder and paprika and shallow fry for about 5 minutes on each side till it starts to crisp up.
- Remove the tofu. Add in more oil if necessary, sautee the onions, garlic and ginger and chili paste. Add in the soy sauce, rice vinegar and sugar. Stir for 2 more minutes. Add in corn starch slurry and stir for 5 more minutes until thickened it may thicken right away when you add in the corn starch, just let it simmer for about two more minutes if that is the case.
- Stir the scallions into the sauce and then add the tofu in. Cook the tofu in the sauce for about 3 minutes until it’s fully coated and soaked in the sauce.
- Assmeble the tacos by placing the tofu on corn or flour tortilla, top it with broccoli and kimchi and enjoy! Hot tip, these tacos are also amazing topped with yogurt or Sriracha Mayo.