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Home » Gluten Free
KOREAN-INSPIRED CRISPY TOFU TACOS
August 7, 2018 by Morgan 52 Comments
Jump to Recipe
Korean-Inspired Crispy Tofu Tacos. Learn the secret to making the best crispy
tofu and serve it in flavor-packed tacos with crunchy slaw and quick pickles.
This recipe for Korean-Inspired Crispy Tofu Tacos has also been featured
on Serious Eats.
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I'm not sure if, between all of ground beef and chicken breast recipes recipes
I've posted here, I've found a chance to tell you about the years of my life
that involved no meat at all. Actually I'm almost positive I haven't. Probably
because the only way to do so is to simultaneously admit that I broke my
vegetarian streak with a meat-binge of epic (and probably scary) proportions,
but yeah, that all happened. It's no secret that I eat meat now-- I've got a few
hundred posts chronicling it. However, I still do try to incorporate plenty of
meatless meals into my weekly menu. Especially ones that involve tofu. Tofu
doesn't have the greatest reputation in this country. And that's not because of
its mismarketing as a "hippie food" or "meat replacement" (though those
certainly don't help), it's because it's damn near always done wrong. Soft.
Spongey. Brutally underseasoned. I've had tofu many times, and trust me when I
say I've had some of the worst. But if there's one thing I learned from my few
years of meat-free eating, it's that tofu, when prepared well, is none of those
things. It's got a tender center with a crisp exterior, takes on flavor
beautifully, and, in the most ideal of scenarios, is coated in a delicious sauce
that clings to every bit of the crust. Case in point: These Korean-Inspired
Crispy Tofu Tacos.
In order to get the maximum surface area for that aforementioned crust and sauce
coating, I crumble the tofu before coating it in cornstarch and cooking. Or
rather I should say I press all of the moisture out of the tofu, then I crumble
it and toss it in cornstarch. It's as easy as that. The sauce for the
Korean-Inspired Crispy Tofu Tacos is, as the name suggests, Korean-inspired.
Gochujang (Korean chili paste) is the key. And even though it might sound
difficult to get, you likely won't even have to go to a specialty Asian market
to get it. Usually, you can find it in the international aisle of your local
grocery store. If not, they even sell it on Amazon. Oh, the convenience of
living in modern times.
A crunchy cabbage slaw and a quick pickled cucumber topping will take just
minutes to throw together, and they're the perfect way to finish off your tacos.
If you've ever eaten from a Korean BBQ truck, you know what I mean. If not...
well, you're in for a treat. And speaking of those Korean BBQ trucks, they're
probably key in serving these Korean-Inspired Tofu Tacos to your meat-eating
pals. Drop a name like Kogi or Mogo or whatever Korean fusion you've got in your
neck of the woods, and suddenly you'll see that people are awfully receptive.
That's at least how I got the guys to try 'em. That, and I didn't mention the
word tofu. You'd be amazed at how much tofu-naysayers will rave about a recipe
without knowing that what they're eating is, indeed, tofu. "I thought it was
chicken," James said. And now I get to make tofu regularly without any groans
of discontent. In fact, I've got James even looking forward to our meatless
meals.
Yeah, these tacos really are that good. For vegetarians, vegans, and even
meat-eaters who are just trying to switch things up a bit. Print
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KOREAN-INSPIRED CRISPY TOFU TACOS
--------------------------------------------------------------------------------
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.8 from 30 reviews
* Author: Morgan
* Total Time: 1 hour 15 minutes
* Yield: 6 tacos 1x
Print Recipe
Pin Recipe
INGREDIENTS
Units USM Scale 1x2x3x
* One 16-ounce block extra-firm tofu
* 1 cup shredded purple cabbage
* 1 cup shredded green cabbage
* ½ cup shredded carrots
* Juice of 2 limes, plus lime wedges for serving
* Kosher salt and freshly ground black pepper
* 1 cup thinly sliced mini cucumbers
* 2 tablespoons granulated sugar
* ¾ cup rice wine vinegar, divided
* ½ teaspoon Korean red pepper flakes (gochugaru) or crushed red pepper flakes
(optional)
* 2 tablespoons cornstarch
* Canola oil or vegetable oil, for sauteing
* 1 tablespoon grated peeled fresh ginger
* 1 tablespoon minced garlic (from about 3 or 4 medium cloves)
* ½ cup gochujang (Korean chili paste), or to taste
* ½ cup light brown sugar
* ¼ cup soy sauce
* Toasted sesame seeds, for garnish
* 6 flour tortillas, warmed, for serving
Cook Mode Prevent your screen from going dark
--------------------------------------------------------------------------------
INSTRUCTIONS
1. Line a rimmed baking sheet with paper towels. Rinse the tofu, slice it into
1-inch-thick slabs, and lay them on the prepared baking sheet. Top with more
towels. Press the tofu by placing a heavy book or cast iron skillet on top.
Set aside for 30 minutes.
2. Meanwhile, in a large bowl, combine the red and green cabbage with the
carrots and toss with lime juice. Season with salt and pepper. In a separate
small bowl, combine the cucumber slices, sugar, ¼ cup of the rice vinegar,
and red pepper flakes (if using). Cover both bowls and refrigerate for at
least 30 minutes or until ready to serve.
3. Using your hands, crumble the tofu into a medium bowl. Add cornstarch and
toss until evenly coated. Heat a thin layer of oil in a large wok or skillet
over medium-high heat until shimmering. Add the tofu and cook until browned
and crispy all over, turning and breaking up the pieces with a wooden spoon
as it cooks. Use a slotted spoon to transfer the tofu to a plate.
4. Add more oil to the pan, if necessary, and briefly sauté the garlic and
ginger until fragrant, about 30 seconds. Stir in the gochujang, brown sugar,
soy sauce, and remaining ½ cup rice wine vinegar. Cook until the sauce is
thick enough to coat the back of a spoon, about 2 minutes. Add tofu back to
the pan and stir until well coated. Sprinkle sesame seeds on top.
5. Top each tortilla with cabbage slaw. Spoon the tofu over the slaw and top
with the pickled cucumbers. Serve.
* Prep Time: 1 hour
* Cook Time: 15 mins
DID YOU MAKE THIS RECIPE?
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COMMENTS
1. Jamie says
August 07, 2018 at 12:20 pm
These photos are beautiful!! This recipe sounds delicious!! Pinning for
later.
Reply
2. Jere Cassidy says
August 07, 2018 at 12:28 pm
These are some seriously delicious looking tacos and with all the veggie
toppings. I want one.
Reply
3. Nancy | Flavorpalooza says
August 07, 2018 at 12:56 pm
Ok, this is a MUST-MAKE! My kids love tofu and tacos, so mixing up the
flavor profile a bit will be a hit I know! Thanks for the creative idea.
Reply
4. Vicky says
August 07, 2018 at 1:11 pm
Like you, I have had some bad tofu in my day, but this looks amazing. I
just want to dig in. I wouldn't have never thought tofu could be so crispy
or good!
Reply
5. Danielle says
August 07, 2018 at 1:52 pm
These look incredible! I love the variety of colors, textures, and flavors.
Pinning to try later!
Reply
6. Annemarie says
August 07, 2018 at 2:31 pm
The color in these tacos is amazing! I think my family might actually eat
tofu if I serve it with all this flavor.
Reply
7. Christine says
August 07, 2018 at 3:53 pm
These tacos look amazing - I am so making them!
Reply
8. Andreas says
September 14, 2018 at 7:34 pm
I just made these and holy hell they were spicy, there were tasty but my
whole face was on fire after using 1/2 cup of that Korean chili paste .
Reply
9. Brianna Kratky says
September 14, 2018 at 10:55 pm
Easy to follow and very tasty! My tofu never really got super crispy but
was still delicious!
Reply
10. Susie says
November 29, 2018 at 9:05 pm
This was unfortunately a total bust. The tofu never got crispy and the
cornstarch stuck to the bottom of my pan do I ended up with soggy oily
tofu. Any tricks for how to get the texture right? A certain kind of pan?
Perhaps some guidance on how long to cook the tofu?
Reply
* Morgan says
November 30, 2018 at 1:19 am
Hi Susie! I'm sorry to hear that. Based on the problems you mentioned, it
sounds like it was likely due to excess moisture. Is it possible that the
moisture wasn't pressed out of the tofu enough? It's key to this recipe
that lots of towels and and something heavy to press so that the tofu
releases all of the water it holds onto. Let me know if that sounds
right. If not, I'll try to figure out what else the issue could have
been!
Reply
* Susie says
January 02, 2019 at 12:54 pm
Thanks for your reply Morgan! So I used a tofu press on my tofu which
is more efficient at removing water than just using towels and a plate
or can. I think that the cornstarch stuck to the bottom of my cast-iron
pan which contributed to the problem. What kind of pan did you use?
Perhaps the recipe should recommend a particular pan type.
Reply
* Kavya says
October 26, 2020 at 11:34 am
Hi! Have you tried draining your tofu before baking it? All that is
required to do so is putting your tofu under some weight, I like to stack
heavy books on top of a cutting board and then place it on my tofu. This
will help! Also I recommend silicon baking sheets, they are reusable and
almost nothing will stick to it. The draining should help your tofu crisp
up, it has always worked for me!
Reply
11. Lisa T says
December 29, 2018 at 8:14 pm
Great flavor but WAY too much spice! (and we live in Texas, so used to
strong spice) Next time we will try half the chili sauce.
Reply
12. Andy says
January 01, 2019 at 4:57 am
I've done this twice now and I don't know what gochujang paste you used but
the first time we used 1/2 cup and our faces just straight up melted lol,
I've never been so sweaty in my life. I liked the flavors so the second
time I took maybe 1.5tbsp and it was a lot more pleasant, still spicy.
Great recipe.
Reply
13. Jen says
October 31, 2019 at 12:30 pm
I have made these so many times and they are delicious! If you have the
time, I suggest freezing the tofu first. I usually slice it into slabs,
press it, and then freeze it for at least 24 hours (up to a month). Then I
thaw, press again, and fry. It really gives it a more chewy texture and
allows it to absorb the sauce better.
Reply
14. Barbara S says
December 14, 2019 at 11:23 am
Can this recipe be made several days ahead and put together when ready to
serve. Thank you for your response.
Reply
* Morgan says
December 14, 2019 at 11:39 am
Hi Barbara! The tofu won't be crispy if made in advance, unfortunately.
It tends to soften when refrigerated.
Reply
15. Ashley says
February 25, 2020 at 4:37 pm
Dumb question. You clearly state that you're using gochujang (paste) just
to clarify I'm buying actual paste and not sauce correct? Thank you! These
look amazing and I'm so excited to try them 🙂
Reply
* Ashley says
February 27, 2020 at 9:41 pm
This. Was. Delicious.
I made it tonight and bought paste, not sauce. I used 1/4c versus 1/2c
because of previous comments and it was the perfect amount of heat. So
yummy, thanks for sharing!!
Reply
16. Kalina says
March 30, 2020 at 8:27 pm
WOW. My favourite recipe in a LONG time.
My experience: the tofu took 10+ mins to get crispy and brown.
My no-go vegetable is cucumber. I subbed with zucchini.
I had no cabbage so did 1cup (instead of 1/2) of julienned carrot and added
spinach.
I also used hard shell tacos, and subbed sriracha instead of the korean hot
sauce listed, used just under 1/2 cup.
10/10 thank you!! I ate 4 and was STUFFED by the third but had to have the
4th it was so yummy.
Reply
* Morgan says
March 30, 2020 at 9:05 pm
I'm so glad to hear it, Kalina!! And your substitutions sound great 🙂
Reply
17. Tammy says
April 26, 2020 at 6:11 pm
I made this recipe tonight after seeing a recommendation for it on a
Facebook group. These tacos were awesome! My husband took one bite and
started rolling his eyes in joy. Your recipe goes into our "keeper" file.
Thank you!
Reply
* Morgan says
April 26, 2020 at 9:07 pm
I am so glad to hear that you and your husband enjoyed them so much,
Tammy!!
Reply
18. Lynda says
May 07, 2020 at 10:37 pm
This was AHmazing! It is definitely a keeper. I didn’t use as much Korean
sauce and it was still so flavorful. The tofu crisped right up! I made sure
to press that water out real good, for a couple hours. Thank you for
sharing this with us.
Reply
19. Veronica says
May 16, 2020 at 8:52 pm
I wish I had read the comments before making this as 1/2 cup of the chili
sauce was way too much. Next time I’ll just use a 1/4 cup but this is
definitely a recipe worth keeping and making again.
Reply
20. Mary says
May 27, 2020 at 11:46 pm
These were delicious, but like the previous comments stated, SO spicy!! I
got one taco down before I had to give up, and I’m a fan of spice. I’ll try
the recipe again, but with half...maybe a forth of the chili paste. The
cucumbers and cabbage were great.
Reply
21. Tarisa says
June 13, 2020 at 11:09 am
I’ve made this twice now and I absolutely love it. Yes, it is SPICY. And
I’m a baby when it comes to spice but I power through it because I love
these so much. My husband loves spice so he thinks the heat level is
perfection. I add red onion and cilantro to my toppings and I char my
tortillas over a flame before serving. Absolutely delicious.
Reply
22. Mary says
June 19, 2020 at 4:34 pm
Absolutely amazing!! I had to make a second batch the same day.
Reply
23. Austin says
November 09, 2020 at 10:53 pm
Would this recipe work with veggie crumbles?
Reply
24. Suzanne says
December 11, 2020 at 1:44 pm
This looks so good! What a great way to spice up a plant-based supper!
Reply
25. Vanessa says
December 11, 2020 at 1:47 pm
Thanks for sharing! Does the seasoned tofu keep long?
Reply
26. Lily Swan says
February 20, 2021 at 8:01 pm
These tacos were amazing! I totally recommend making this.
Reply
27. Katie says
February 22, 2021 at 6:31 pm
Thank you so much for sharing- great balance of sweet & spicy. Plus, super
user friendly.
Reply
28. Heather says
February 25, 2021 at 5:32 pm
So good!!
Reply
29. Abby says
February 28, 2021 at 11:18 am
I made these last night for my boyfriend and I. They’re beautiful in
presentation and absolutely delicious. I love all the colors and the smells
that emanated from my wok. Plus, I’d never cooked tofu before and this was
a fantastic way to start. However, BEWARE of the spice. It will surprise
you. Enjoy these awesome, flavorful tacos but maybe be prepared to have
some ice cream for dessert!
Reply
30. Kate says
March 21, 2021 at 6:55 pm
Wish I had read the comments. 1/2 cup of gochujang was way too much! SOOO
SPICY. Tried to course-correct after but it didn't quite work. Still tasty
and would make again but with half the gochujang,
Reply
31. Shannon says
May 19, 2021 at 9:54 am
I made this last night and already can’t wait to make it again. It had the
perfect amount of heat from the sauce and coolness from the cucumbers. I
used corn tortillas and it was perfect
Reply
32. Lea says
August 06, 2021 at 7:05 pm
I recently moved across the country and I miss my grandmother's Korean food
from back home! I'm eager to find all the Korean vegan goodies that I can,
thank you for this!
Reply
33. Kelsey says
January 07, 2022 at 9:08 pm
Amazing! Did it as a bowl on rice instead of tacos. Didn’t have the Korean
paste and only realized when it was time to cook the sauce so I subbed in
some hoisin, sweet chilli and siracha and turned out great.
Reply
34. Kayla H says
May 04, 2022 at 8:55 pm
Used 1 tbsp of the gochujang paste and it was perfect. But the tofu was way
too sweet for me. Will reduce 1/2 cup to 2 tbsp next time. But still pretty
good.
Reply
35. Amanda says
July 27, 2022 at 10:55 pm
These were amazing!! Will definitely make again.
Reply
36. Jess Smith says
July 31, 2022 at 8:39 pm
So tasty. The crispy tofu was really good on its own but pairing it with
the slaw and cucumbers made for a fresh and delicious dinner. I reduced the
chili paste to one heaping tbsp - which was about right for us as my kids
aren’t huge fans of spice. The kids aren’t usually onboard when I serve a
totally plant based dinner but loved this one! Will definitely make again
Reply
37. Danielle says
September 16, 2022 at 11:35 am
THE BEST! I serve this to all my tofu-weary friends and they love it! The
flavor combo in this recipe is powerful and leaves you wanting more. I
can't get enough of this sweet-spicy and tangy tofu taco <3
Reply
38. Melody says
March 12, 2023 at 1:33 pm
I am not a vegetarian but we try to eat predominantly meatless meals. I’m
usually disappointed in vegetarian recipes that try to sub tofu for meat,
BUT this was phenomenal. I knew that was too much gochujang for me so I
reduced to 1/4 cup. Still too hot for me but my husband thought it was
perfect. Might try 1/8 cup next time. I put a very thin layer of oil in a
heavy nonstick pan and added a bit more about 3/4 of the way through. Took
about 12 minutes to get really crispy and browned. The citrusy slaw with
the sweet pickles and spicy tofu was a wonderful combination! I will be
doing this several times a month. Bonus, I am going to sub doing tofu like
this for some of my other ground beef recipes.
Reply
39. Melody says
March 12, 2023 at 1:35 pm
Oh forgot to say, I will cut the sauce in half next time. Wayyy too much
left over.
Reply
40. Elizabeth says
March 28, 2023 at 11:21 pm
Spicy but healthy and good. My Mexican partner liked it. I’d probably make
it again if I can tone down the heat. We stopped at two for fear of later….
Reply
41. Jenny says
August 01, 2023 at 5:06 pm
I made this recently, and we enjoyed it a lot! I used 3x the tofu but 2x
the sauce, and that amount of sauce was sufficient. I used a lot less
gochujang and sugar, but my modified version of the sauce recipe still
worked!
Reply
* Morgan says
August 06, 2023 at 3:41 pm
I'm so glad you enjoyed them Jenny!
Reply
* Ann says
January 13, 2024 at 9:43 pm
We liked the recipe. I would cut all the sugar in half. I also pickled
radishes.
Reply
* Morgan says
January 14, 2024 at 9:18 pm
I'm so glad you liked it, and thank you for the feedback, Ann!
Reply
42. Ann says
May 13, 2024 at 8:05 pm
This was quite tasty. Following the advice of others I only used 2Tbs of
the Korean chili paste. I also cut the sugar in half. It took about 10
minutes to get the tofu sort of crispy. Once it was back in the sauce it
got very crispy.
Reply
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MEET MORGAN
Morgan is a full-time food blogger, pizza-related sleep talker, and
self-described hobby hoarder.
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