Meatless Monday Recipe – Korean BBQ Tofu Tacos

14 Apr

I’m not gonna lie…it’s Taco Tuesday night at my house every other week…my kids absolutely love it and I just don’t have the heart to stop making them (even though I never eat them).  I usually make them using ground chicken or turkey cause my kids just won’t eat tofu.  BUT…now that I found this recipe, I am thinking I might just be able to try it and convince them to give them a shot.  Who  knows, maybe taco Tuesday can then become a meal we can all enjoy.  Wouldn’t that be nice? 😉

These tacos are a great international fusion meal as Korean BBQ spices flavour a Mexican dish that needs no grill.  Tofu is marinated in chili, ginger and lime, then sautéed in a wok, while the cabbage brings a crunchy helping of vitamin K to the tasty tacos.

BBQ Tofu Tacos


For the tofu marinade:

  • 3 tablespoon low-sodium soy sauce
  • 1/2 teaspoon chili garlic paste
  • 1 teaspoon ginger, minced
  • 2 teaspoon lime juice
  • 1 clove garlic, thinly sliced

For the chili-soy vinaigrette:

  • 1/2 teaspoon chili garlic paste
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons canola oil

To complete the tacos:

  • 8 ounces firm tofu, diced into ½ inch cubes
  • 1 tablespoon extra virgin olive oil
  • 1 cup green cabbage, chopped
  • 1/4 cup your favorite salsa
  • 10 green onions, sliced
  • 1 ounce cilantro, chopped
  • 1 lime, cut into wedges
  • 10 corn tortillas

To marinate the tofu:

In a medium bowl, combine soy sauce, chili garlic paste, fish sauce, ginger, lime juice and sliced garlic. Toss marinade with tofu and allow tofu to marinate for ½ hour, stirring occasionally to ensure that the marinade is evenly distributed.

To make the vinaigrette:

In a small bowl, combine chili garlic paste, soy sauce, rice wine vinegar and canola oil.

To complete the tacos:

Dress the cabbage with the vinaigrette to taste. You may not need all of the vinaigrette.

Toss the onions with the cilantro.

Heat 1 tablespoon oil in a large wok over medium-high heat. Remove the tofu from the marinade using a slotted spoon and sauté in the wok for 2-3 minutes, or until tofu is heated through.

Warm the corn tortillas by placing them on a skillet over medium heat for 1-2 minutes per side.

Place a few spoonfuls of sautéed tofu in each warmed tortilla. Top with dressed cabbage, green salsa, green onions, cilantro and a squeeze of lime.



Until next time,

Have a fit and fabulous day!



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