I always used to get jealous of people that could eat korean tacos. Vegetarian options of them are rare to come by, so my best shot at these was based off of smell and the description of flavors that my friends gave me.
This tofu mix is perfect for any type of tortilla, crispy tortillas, or even over rice. The entire process takes about 15 min, which makes it perfect for a quick light dinner or meal prep to take to work for lunch.
Ingredients:
- 1 pkg Extra Firm Tofu
- 1 tbs Vegetarian Hoisin Sauce (made by Lee Kum Kee and available at 99 Ranch or on Amazon.com)
- 1 tbs Fermented Black Bean Paste
- 1 tbs Gojuchang Paste
- Broccoli stem and carrot slaw mix
- Soy Sauce
- Black sesame seeds
- 1 tsp Honey
- 1 tsp black pepper
- 2 cloves chopped garlic
Extras:
- tortillas/wontons/rice
- kimchi (I like the Sinto Gourmet one from Sprouts- its vegan!)
Directions:
- Start by patting the tofu as dry as possible, and cutting it into small cubes.
- Using a nonstick pan with a lot of surface area (you don’t want the tofu cubes to stack on top of eachother because they will steam instead of get crispy) and heat up a few teaspoons of vegetable oil.
- Cook the tofu until in turns brown and gets crispy on the edges – start by putting the tofu in the pan in a single layer and leave it alone for a few minutes. Then toss the tofu so the other sides can get browned as well.
- As the tofu is getting crispy, mix all of your other ingredients to make a sauce, using the soy sauce to your own taste.
- Once the tofu is crispy, add in the broccoli stem mix and saute for a minute or so.
- Add in the sauce and cook for another 2-3 minutes.
- Put it in some tortillas, top with kimchi and you’re done!
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