Ingredients with Measurements:
- 1 block of firm tofu, drained and pressed
- 2 tablespoons of gochujang paste
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of sesame oil
- 1 tablespoon of honey
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of ground ginger
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup of shredded cabbage
- 1/2 cup of diced red onion
- 1/4 cup of chopped cilantro
- Lime wedges for serving
Special equipment needed:
- Non-stick skillet
- Mixing bowl
Step-by-step instructions:
1. Cut the tofu into small cubes and set aside.
2. In a mixing bowl, whisk together the gochujang paste, soy sauce, rice vinegar, sesame oil, honey, garlic powder, onion powder, ground ginger, salt, and pepper.
3. Add the tofu cubes to the bowl and toss to coat evenly.
4. Heat a non-stick skillet over medium-high heat and add the tofu mixture.
5. Cook for 5-7 minutes, stirring occasionally, until the tofu is crispy and browned on all sides.
6. Warm the tortillas in a separate skillet or in the microwave.
7. Assemble the tacos by placing a spoonful of the shredded cabbage on each tortilla, followed by the crispy tofu, diced red onion, and chopped cilantro.
8. Serve with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 8g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 600mg
Total carbohydrates: 38g
Dietary fiber: 5g
Total sugars: 9g
Protein: 10g
Substitutions for ingredients:
- Firm tofu can be substituted with tempeh or seitan.
- Gochujang paste can be substituted with sriracha or chili garlic sauce.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Use flour tortillas instead of corn tortillas.
- Add a dollop of sour cream or vegan sour cream to the tacos.
Tips and tricks:
- Pressing the tofu before cooking will help it absorb more flavor and get crispy.
- Adjust the amount of gochujang paste to your desired level of spiciness.
- Use a non-stick skillet to prevent the tofu from sticking to the pan.
Storage instructions:
Leftover tofu can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tofu in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the tacos on a platter with lime wedges and a sprinkle of chopped cilantro on top.
Garnishes:
Lime wedges and chopped cilantro.
Pairings:
Serve the tacos with a side of rice or a simple green salad.
Suggested side dishes:
- Cilantro lime rice
- Roasted vegetables
- Black bean salad
Troubleshooting advice:
- If the tofu is sticking to the pan, add a little more oil to the skillet.
- If the tofu is not getting crispy, increase the heat and cook for a few more minutes.
Food safety advice:
- Make sure to drain and press the tofu to remove excess water before cooking.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Gochujang is a fermented Korean chili paste that has been used in Korean cuisine for centuries. It is made from red chili peppers, glutinous rice, fermented soybeans, and salt.
Flavor profiles:
Spicy, sweet, tangy, and savory.
Serving suggestions:
Serve the tacos with lime wedges on the side for squeezing over the top.
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Region: Korean