Korean Tofu Taco

Yield: 2 Servings

Recipe and Photos by Happy Broccoli

Spicy, crispy, saucy—this Korean Tofu Taco recipe does not mess around. We start with our Gochujang Lightly Fried Tofu, already packed with bold Korean chili flavor and that perfect golden crust. Tucked into charred tortillas with crunchy cabbage, tangy kimchi, and a creamy drizzle, it’s a flavor bomb in every bite. Weeknight-easy, dinner-party-level delicious—this tofu taco is about to be your new favorite way to bring the heat.

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Ingredients

• 8-oz Hodo Gochujang Lightly Fried Tofu

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• 4 corn Tortillas

• 2 cups Shredded Red Cabbage

• ½ cup Kimchi

• ½ cup Dairy-Free Mayo or Yogurt

• 1-2 tbsp Sriracha (to desired spice level)

  For Serving

• lime, cut into wedges

Instructions

1. Cut the Hodo Lightly Fried Gochujang tofu into equal pieces by following the pre-cuts. Coat with remaining sauce from package.

2. Heat tortillas in the microwave or over the stovetop and plate two per person.

3. Top each tortilla equally with shredded cabbage, tofu pieces, and kimchi.

4. Mix together the mayo/yogurt and sriracha. Add more sriracha for more heat.

5. Top tacos with spicy sauce and squeeze a fresh lime over. Enjoy immediately.

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Korean Tofu Taco

Yield: 2

Author: Happy Broccoli

Spicy, crispy, saucy—this Korean Tofu Taco recipe does not mess around. We start with our Gochujang Lightly Fried Tofu, already packed with bold Korean chili flavor and that perfect golden crust. Tucked into charred tortillas with crunchy cabbage, tangy kimchi, and a creamy drizzle, it’s a flavor bomb in every bite. Weeknight-easy, dinner-party-level delicious—this tofu taco is about to be your new favorite way to bring the heat.

Ingredients

• 8-oz Hodo Gochujang Lightly Fried Tofu
• 4 corn Tortillas
• 2 cups Shredded Red Cabbage
• ½ cup Kimchi
• ½ cup Dairy-Free Mayo or Yogurt
• 1-2 tbsp Sriracha (to desired spice level)

For Serving

• lime, cut into wedges

Instructions

1. Cut the Hodo Lightly Fried Gochujang tofu into equal pieces by following the pre-cuts. Coat with remaining sauce from package.
2. Heat tortillas in the microwave or over the stovetop and plate two per person.
3. Top each tortilla equally with shredded cabbage, tofu pieces, and kimchi.
4. Mix together the mayo/yogurt and sriracha. Add more sriracha for more heat.
5. Top tacos with spicy sauce and squeeze a fresh lime over. Enjoy immediately.

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