Korean BBQ Tofu Tacos

5 steps

Prep:15minCook:15min

Healthy vegan version of classic Korean street tacos.

Updated at: Thu, 08 Aug 2024 23:32:39 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories585.7 kcal (29%)

Total Fat11.8 g (17%)

Carbs97.2 g (37%)

Sugars12.7 g (14%)

Protein21.6 g (43%)

Sodium1072 mg (54%)

Fiber5.8 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

¼ cupmirin

Asian cooking wine

¼ cuprice vinegar

plus 1 tablespoon

1 tablespoondate sugar

plus 1 teaspoon

Kosher Salt

1cucumber

peeled and thinly sliced

14 ozextra firm tofu

5 tablespoonsteriyaki stir-fry sauce

Korean, brand for no sugar

1 tablespoonAvocado oil

1onion

halved and thinly sliced

1 packagecorn tortillas

small

⅓ cupcilantro leaves

½ ccarrots

shredded

½ ccabbage

shredded

Instructions

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.