Korean Grilled Tofu Tacos

Ingredients

• 1 16 oz. block Extra Firm tofu *
• 1/2 C. Korean chili paste (gochujang)
• 3-4 Tbsp. molasses
• 1-2 Tbsp. soy sauce
• 1/4 C. rice-wine vinegar
• 1 Tbsp. grated ginger
• 3-4 cloves garlic, crushed

• 1 C green cabbage, shredded
• 1 C red cabbage, shredded
• 2 carrots, grated
• 2 limes, juiced
• salt & pepper

• 2 mini cucumbers, sliced thin
• 1/2-3/4 C rice-wine vinegar
• 1-2 Tbsp. sugar
• Korean red chili flakes (gochugaru)

• Corn or flour tortillas
• Hot-sauce or other condiments you like

Instructions

1. Slice tofu into 1/2 inch blocks. Place on absorbent towels (paper or clean cloth), cover with more towels, then weight down with a sheet pan and some books or whatever**. Wait 20-30 minutes.
2. Whilst waiting, whisk together the chili paste, molasses, soy sauce, rice vinegar, ginger, and garlic into a marinade.
3. Place the tofu into a container, pour the marinade over the tofu, making sure it’s covered on all sides. Set aside for ~30 minutes
4. Toss together the cabbages, carrots, and lime juice. Season with salt and pepper. Set aside.
5. Mix together the cucumbers, vinegar, sugar, and chili flakes (amount really just depends on how spicy you like your faux-pickles).
6. Heat grill to medium.
7. Remove tofu from marinade. DO NOT DISCARD the remaining marinade.
8. Grill slowly for about 8-10 minutes per side, until tofu is crispy on the outside ***.
9. Slice tofu thin and serve in tortillas with cabbage slaw, pickled cucumbers, and reserved marinade for extra punch.

Notes

* We like to freeze and thaw our tofu first. We like the change in texture it brings.
** Something like this.
*** I use a non-stick grill pad for this, as tofu REALLY likes to stick to the grill.