Gochujang tofu tacos
Golden tofu cubes in a sweet-spicy Korean gochujang glaze, tucked into soft tortillas with lime cabbage. A plant-based filling idea for a quick fusion meal.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Extra-firm tofu is unavailable
- Use instead
- Firm tofu, not silken
- Substitute quantity
- 1 pack of 300 gReference quantity: 300 g
If extra-firm tofu is unavailable, use this firm tofu instead. Press for 15–20 minutes, pat dry and turn gently; soft or silken tofu will break up.
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Substitute available
If Small soft tortillas is unavailable
- Use instead
- Small soft chapatis
- Substitute quantity
- 4, about 15 cm wide
If tortillas are unavailable, use these chapatis instead. Warm briefly, keep them soft and fill in the same way; their texture will differ.
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Essential
Needed for this version. Use the listed amount and add it at the stated step.
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Optional
May be left out. Keep the other quantities unchanged.
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Substitute available
If Fresh lime is unavailable
- Use instead
- Fresh lemon juice
- Substitute quantity
- 2 small teaspoonsReference quantity: 10 ml
If lime is unavailable, use this lemon juice instead in the cabbage. Do not add both juices.
-
Essential
Needed for this version. Use the listed amount and add it at the stated step.
-
Essential
Needed for this version. Use the listed amount and add it at the stated step.
-
Essential
Needed for this version. Use the listed amount and add it at the stated step.
-
Essential
Needed for this version. Use the listed amount and add it at the stated step.
-
Essential
Needed for this version. Use the listed amount and add it at the stated step.
-
Optional
May be left out. Keep the other quantities unchanged.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Drain the tofu. Wrap it in clean kitchen paper, place it between 2 plates and weigh down with an unopened food can for 10 minutes. Do not crush it. Prepare the vegetables while it drains, then pat the surface dry so it browns instead of steaming.
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Step 2
Wash the cabbage, dry well and shred finely. Peel and thinly slice the optional onion. Squeeze 2 small teaspoons lime juice over the cabbage, adding the optional salt. In a separate bowl, stir the gochujang, soy sauce, sugar and 2 tablespoons water into a smooth sauce.
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Step 3
Cut the dry tofu into 1.5 cm cubes. Heat 2 tablespoons oil in a wide nonstick pan over medium heat. Add the tofu in one layer and cook for 6–8 minutes, turning gently when a side is golden. Let at least 2 sides color; constant stirring makes the cubes break.
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Step 4
Lower the heat and pour the sauce around the tofu. Fold gently for 1–2 minutes until the cubes are hot and lightly glazed. If the sauce catches on the pan, add 1 small teaspoon water and lower the heat further rather than letting the sugar burn.
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Step 5
Warm the tortillas in another dry pan for 15–20 seconds per side, or follow the packet. Keep them flexible, not crisp. Divide cabbage, glazed tofu and optional onion among the 4 tortillas. Fold gently and eat immediately; this makes 2 tacos per person.
Finished dish
For 2 people, 4 tacos. Small paper cup 180 ml; level tablespoon 15 ml; small teaspoon 5 ml. Cup measures are approximate; see reference weights. Contains soy; gochujang and tortillas may contain wheat. Check labels for other allergens. Store filling separately, refrigerate within 2 hours, use within 24 hours and reheat once to 74°C before assembling fresh tacos.
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Enjoy every bite
How to enjoy it
Keep the cabbage and tofu separate until serving so the tortillas stay soft without turning soggy.
Serve it with
Korean spicy cucumber salad (oi-muchim)
A crisp cucumber side dish with gochugaru, vinegar and sesame. Mix shortly before serving for the freshest texture.
Easy pan corn cheese
A warm Korean corn-and-cheese skillet made with canned corn, mayonnaise and melting cheese. A low flame and a lid melt the top without an oven.