Korean Tofu Tacos with Kimchi Slaw & Cilantro

Directions

1. 1
   Gochujang is a slightly sweet, spicy, fermented red chile paste commonly used in Korean cuisine. It adds dimension and heat to the peanut sauce that coats the crispy tofu tucked into these tacos. Kimchi — a spicy, tangy fermented cabbage — is stirred into crunchy coleslaw and mayo for a saucy flavor contrast.Tags:High-Protein Chef's Choice
2. 2
   Less PrepINGREDIENTS 1 garlic clove, peeled and minced 1 oz ginger, peeled and minced 1/2 tbsp gochujang 2 tbsp organic peanut butter 2 tsp low-sodium tamari 1 tsp turbinado sugar 1 tbsp toasted sesame oil 10 oz organic extra firm tofu, patted dry and cut into ½-inch cubes 4 oz coleslaw blend 4 oz vegan kimchi, roughly chopped 1/4 cup vegan mayo 6 yellow corn tortillas 0.5 oz cilantro, leaves and tender stems roughly chopped 1 tbsp vegetable oil* Salt* Pepper* ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~Allergens: peanuts, sesame, soy, wheat
3. 3
   Tools: Large nonstick skilletPREP & COOK TIME20 minCALORIES850FAT43gCARBOHYDRATES74gPROTEIN43gINSTRUCTIONS1
4. 4
   Mix the gochujang sauce
5. 5
   Combine garlic, just 2 tsp ginger, gochujang, peanut butter, tamari, sugar, sesame oil, and 2 tbsp warm water in medium bowl.
6. 6
   Whisk together gochujang sauce. (4-serving meal: use 4 tsp ginger, ¼ cup warm water) (TIP: Save any remaining ginger for your own use.)2Crisp the tofu
7. 7
   Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat.
8. 8
   Add tofu and cook until crispy in places, 3 to 5 minutes.
9. 9
   Add gochujang sauce and cook until brown in places, 2 to 3 minutes. (4-serving meal: use 2 tbsp vegetable oil)3Make the kimchi slaw
10. 10
    Combine coleslaw blend, kimchi, mayo, and a pinch of salt and pepper in large bowl. Toss the kimchi slaw.4
11. 11
    Serve
12. 12
    Wrap tortillas in clean dish towel and microwave to soften, 15 to 30 seconds. Divide warm tortillas between plates and top with Korean tofu and kimchi slaw. Top tacos with cilantro. Dig in! (TIP: You can also wrap tortillas in foil and place in 400°F oven until heated through, 5 to 6 minutes.)