Vegan Korean tacos are something we’ve eaten before at restaurants but never tried to make at home. This was N’s first attempt and they were amazing! As usual with our quick meals, nothing was really measured, so these are approximations.
First, the tofu (about 2 boxes of that extra firm Nasoya tofu) was marinated (for 10-15 minutes…marinate longer if you have more time) in a mixture of:
– about a tbsp or two each of thin sauce, sweet chili sauce, and rice vinegar in a bowl
– juice of half a lime
– and an inch of finely grated ginger
Then N stir fried the tofu until they brownified (his words, not mine). It was very saucy…saucy is a good thing.
While the tofu was cooking, N cut up some red cabbage in thin strips and drowned them in a mixture of: 1 tbsp rice vinegar, 1 tbsp oil, 1 tbsp Braggs liquid aminos and 1 tbsp chili garlic sauce. N also made a taco sauce to go with it by mixing 3 parts ketchup to one part Sriracha sauce and a splash of thin sauce.
The whole deal only took about 30 minutes. The next day at work I had leftovers minus the taco wrap. N just packed it in my lunch as one big open Korean taco salad and it was the kind of yum that makes you *sigh*.