These are the tacos that I made last week for myself as part of our weekly Mexican/taco night. Sometimes it's Mexican, usually quesadillas, other times it morphs into Korean BBQ tacos for the adults. These sorts of quick, weekday dinner are easy to tailor to specific eating requirements. I need vegetarian so used tofu, both kids like a smooth pinto or black bean spread so tend to stay in the realm of Mexico, hubby needs meat - either chicken or steak. For this night, I split the marinade and used some of it for his beef and some of it for my tofu (using less than half of the amount here to have enough for us both). This is the perfect vehicle for the homemade kimchi that I posted about recently, which seems to be more socially acceptable than eating it straight from the jar. I made homemade corn tortillas to go along with this meal, as it's a project I've been wanting to try for a long time and finally bought a tortilla press.
Leftovers the next day for lunch were just as wonderful. These are a spicy, salty, umami, sour, sweet party in your mouth. More, please.
Korean BBQ Tofu & Kimchi Tacos
Serves 4-6. Vegetarian, vegan, gluten-free if you use gluten free tamari
Tofu marinade and sauce
3 tablespoons soy sauce or tamari
1 teaspoon water
1-3 teaspoons sugar, optional
1 teaspoon chile garlic sauce
1/4 teaspoon minced ginger
1 clove garlic, pressed through a garlic press or minced
2 teaspoons rice wine vinegar
For the tacos
8 ounces extra firm tofu, cut into bite-sized pieces
1 tablespoon vegetable oil
10-12 corn tortillas (homemade or store-bought)
Kimchi, to taste
thinly sliced green onions, to taste
cilantro, minced, to taste
Sriracha sauce, to taste
1 lime, cut into wedges, for serving
- Mix all the marinade ingredients in a bowl and marinate the tofu for at least 30 minutes. You can do this a few hours ahead of time... even overnight.
- In a well-seasoned cast-iron pan, saute the tofu on medium heat until browned, turning occasionally to evenly cook.
- To serve the tacos, warm the corn tortillas in a stack wrapped in a damp paper towel on the microwave for 1 minute. Place warm corn tortillas on a plate and top with a couple of spoonfuls of tofu. Add kimchi, green onions, cilantro, Sriracha. Serve a wedge of lime or give it a little squeeze over the taco filling.