Taco Tuesday this week will be hot and spicy! Gochujang, a fierce, fiery chilli paste, is the star. Glutinous rice flour, soybean flour, chilli, sea salt, barley malt powder, and rice syrup are the main ingredients of traditional Korean spice paste. When you do it for the first time, it doesn’t sound so cruel!
For the Gochujang Tofu
- 1 block of firm tofu, pressed and drained
- 2 tablespoons gochujang paste
- 1 tablespoon soy sauce or tamari
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 tablespoon sesame seeds (optional)
- Salt and pepper to taste
For the Tacos
- 8 small tortillas (corn or flour)
- 1 cup kimchi, drained and chopped
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the tofu into small cubes or strips, depending on your preference.
- In a bowl, whisk together the gochujang paste, soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, sesame seeds (if using), salt, and pepper.
- Add the tofu cubes/strips to the bowl and gently toss until they are coated with the marinade. Allow the tofu to marinate for about 10-15 minutes to absorb the flavors.
- Arrange the marinated tofu on the lined baking sheet and bake for about 20-25 minutes, or until the tofu is slightly crispy and golden brown.
- While the tofu is baking, warm the tortillas in a dry skillet or in the oven for a few minutes until soft and pliable.
- Assemble the tacos: Place a spoonful of kimchi on each tortilla, followed by a generous amount of the baked gochujang tofu. Top with fresh cilantro.
- Serve the tacos with lime wedges on the side for squeezing over the tacos.
- Calories: 320
- Total Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 45g
- Fiber: 5g
- Sugar: 7g
- Protein: 15g
- Sodium: 680mg
- Calcium: 180mg
- Iron: 3.5mg