Another taco that breaks the norm with fantastic results!
This one was a surprise for sure. We wanted to step out of the normal taco and try something different. Most of the time it falls short but this one blew us away. We will certainly make this one again, probably sooner than later.
This is easily one of the best taco’s we’ve made yet, and might even challenge for the top spot. The Korean BBQ sauce is fantastic and goes great with standard taco toppings. While not your typical vegetarian taco, this one is exceptionally good.
While this isn’t terribly hard, it took a bit longer than the original recipe described. To speed it up you could remake the marinade before hand, then marinade while prepping the toppings.
If you have all the marinade oils and vinegar, then this one is fairly cheap. But if you don’t this one is a slightly steep “buy in”.
We LOVED this one. The taste was amazing and we couldn’t eat them fast enough. It really is worth the extra ingredients up front if you don’t have them already.
Verdict: Yes taco!!
KOREAN BBQ TOFU TACO
- 1/2 lbs Tofu extra firm tofu, water drained, dried in paper towel for 20 minutes, then cubed
- Tortillas wheat or corn tortilla for serving
- Taco Toppings we used chopped spinach, red onion, cilantro, purple cabbage
- 3 tbsp Brown Sugar
- 3 tsp Sesame Oil
- 1 tsp Worcestershire
- 3 Garlic Cloves
- 1/2 tbsp Ginger
- 2-3 Green Onion
- 1 tbsp Rice Vinegar
- 1 tbsp Sriracha
- 2 tsp Soy Sauce
- 1 tbsp Canola Oil
Marinade: Combine Soy, Worcestershire sauce, sesame oil, brown sugar, canola oil, rice vinegar, sriracha, scallions (green onion), ginger and garlic. Blend all ingredients in a food processor until smooth. Add tofu, cover and refrigerate for 20 mins.
Grill Tofu Heat an iron griddle indoor or outdoor grill with flat Iron Griddle. When griddle is very hot, spray some oil and place marinated tofu cubes, and let it cook in steam until crisp at the bottom. Flip and cook other side until crispy.
Assemble Toast/grill wheat tacos per your liking. top with slices mango, lettuce, onion and tofu. Top with cilantro and some sriracha and serve immediately.
Taken from chefdehome.com with minor alterations. See the original recipe here:http://www.chefdehome.