Gochujang Tacos

Vegan tacos with Korean Gochujang paste – a unique combination of different textures and flavors!

Ingredients:

To make the tofu:
425g extra-firm tofu, pressed with a weight for at least 15 minutes
1½ tbsp soy sauce (or TAMARI sauce)
1-1½ tbsp spicy GOCHUJANG paste
1 tbsp ginger-garlic paste (or 3 cloves garlic, minced + 1 cm piece of ginger, peeled and minced)
2 tsp oil
1 tsp rice vinegar
1 tbsp maple syrup
1/2 tsp black pepper
1 tbsp cornstarch

To make the sauce:
1/3 cup vegan yogurt or mayonnaise
1 tbsp GOCHUJANG paste
2 tbsp lime juice (or use a mixture of lime juice and apple cider vinegar)
1/4 tsp salt
1/4 tsp black pepper
1/2 teaspoon garlic powder
1 tablespoon maple syrup

For the salad:
3 cups chopped mixed vegetables: green/red cabbage, carrots, apples (or other crunchy mixed vegetables of your choice)

For the Gochujang Paste-Maple Syrup Dressing (optional):
1 teaspoon GOCHUJANG Paste
1 teaspoon maple syrup
1 tablespoon hot water

Other ingredients:
6 small flour tortillas (gluten-free, if desired)

Optional toppings:
pickled Jalapeño peppers (jalapenos), cilantro, scallions

Directions:

1. Preheat oven to 400°F (205°C). Press down on the TOFU with a weight and set aside. Prepare the marinade in a bowl - combine all ingredients for the TOFU, except the cornstarch. Mix well. Crumble the TOFU into a bowl and mix well to coat with the marinade. Crumble into pieces no larger than 1 cm (so they brown well later).
2. Sprinkle the TOFU mixture with cornstarch and mix well. Spread the TOFU on a baking sheet lined with baking paper (spread well so that there are no large lumps, as they will not separate once they start to cook).
3. Bake for 25 minutes or longer. After 20 minutes, move the TOFU pieces: move the ones in the center to the edges (and vice versa), as the pieces at the edges brown faster. Bake for another 5 minutes. Remove from the oven and set aside.
4. Meanwhile, prepare the salad: mix all the dressing ingredients listed above in a bowl. Taste and check for seasoning. Add more yogurt (if you want a creamier texture) or more GOCHUJANG paste (for a spicier texture). Set aside about 2 tablespoons of the dressing for later use (you’ll need it to drizzle over the tacos). Mix the rest with the salad mix and set aside. By the way, you can skip the GOCHUJANG paste and make a regular salad!
5. Then make the GOCHUJANG paste-maple syrup dressing: combine the GOCHUJANG, maple syrup, and hot water. Mix well and set aside.
6. Warm the tortillas. Place a generous amount of lettuce in each tortilla, and top with the TOFU. Drizzle with the reserved salad dressing and the GOCHUJANG paste-maple syrup dressing (if using). You can top with pickled jalapeños, cilantro, or chopped spring onions, and a pinch of salt.

Yield: 3 servings
Recipe: veganricha.com