Tofu gochujang taco is a delicious plant-based fusion dish that combines the bold flavors of Korean cuisine with the handheld convenience of Mexican-style tacos. Crispy pan-fried tofu is coated in a sweet, spicy, and savory gochujang glaze, then tucked into warm tortillas with crunchy cabbage slaw, fresh vegetables, and a creamy spicy sauce. The result is a satisfying vegetarian meal packed with vibrant textures and authentic Korean-inspired flavors.
Perfect for lunch, dinner, Taco Tuesday, or entertaining guests, these Korean-American Tofu Gochujang Tacos are easy to prepare, nutritious, and full of irresistible flavor.
14 oz (400g) extra-firm tofu, pressed and cubed , 2 tbsp cornstarch , 1 tbsp vegetable oil , 2 tbsp gochujang (Korean chili paste)
1 tbsp soy sauce , 1 tbsp honey or maple syrup , 1 tsp sesame oil
2 garlic cloves, minced , 1 tsp grated ginger
For the Tacos : 8 small corn or flour tortillas , 2 cups shredded cabbage , 1 carrot, julienned , 2 green onions, sliced , Fresh cilantro leaves
Spicy Sauce : ¼ cup mayonnaise (or vegan mayo) , 1 tbsp gochujang , 1 tsp lime juice
Optional Garnish : Sesame seeds , Lime wedges
Optional Garnish : Sliced jalapeños , Avocado slices
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