Korean BBQ Tofu Tacos

Healthy vegan version of classic Korean street tacos.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Slice tofu into two big slabs, then create a "grid" by cutting diagonally through just half of each piece so it is still intact. Add 3/5 of the Stir-fry sauce onto the tofu and allow to marinate for a bit.

Step 2

In a glass or plastic bowl, combine mirin, 1/4 cup of the vinegar, 1 tablespoon of the sugar and the salt. Whisk until sugar is dissolved. Add cucumber and let stand 15 minutes.

Step 3

Place tofu onto parchment lined air fryer basket. Allow to air-fry for 12-15 minutes or more at 180C/350F.

Step 4

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and cook 5 to 7 minutes. Add remaining sauce. Cut tofu into strips and add to skillet.

Step 5

To serve, spoon about 1/4 cup of the tofu mixture onto a tortilla. Add some of the marinated cucumbers, carrots, cabbage and cilantro.