Korean-Mexican Spiced Tofu Tacos

Crispy baked tofu seasoned with a sweet-spicy Korean marinade, served in warm corn tortillas with a zesty Mexican slaw.

Cuisine: Asian-Mexican Fusion

Category: Vegetarian

Prep: 25 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 14 oz, pressed and cubed extra-firm tofu
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tsp sesame oil
• 1 tsp gochujang
• 8 corn tortillas
• 2 cups shredded cabbage
• 1, diced avocado
• 1, cut into wedges lime
• 1/4 cup, chopped cilantro

Instructions

1. Step 1: Preheat oven to 400°F. Toss 14 oz cubed tofu with 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, 1 tsp sesame oil, and 1 tsp gochujang until evenly coated.
2. Step 2: Arrange tofu on a parchment-lined baking sheet and bake for 20-25 minutes, flipping halfway, until golden and slightly crispy.
3. Step 3: While tofu bakes, combine 2 cups shredded cabbage, 1/4 cup chopped cilantro, and 1 tbsp lime juice in a bowl.
4. Step 4: Warm corn tortillas according to package instructions.
5. Step 5: Assemble tacos with baked tofu, cabbage slaw, diced avocado, and a squeeze of lime.