Tofu Tacos (a la Kogi BBQ)
Inspired by eating these tacos and by the menu on their website
Printable Recipe in PDF for Tofu Tacos
small corn tortillas (about a dozen)
8 oz firm tofu, diced small
1 Tbsp canola oil
For the tofu marinade:
3 Tbsp soy sauce*
1/2 tsp chili garlic paste
1 tsp fish sauce*
1 tsp minced ginger
2 tsp lime juice
1 clove garlic, thinly sliced
Dice the tofu into 1/2 inch squares. Combine all the ingredients for the marinade and toss with the tofu. Allow to the tofu to marinate for about 1/2 an hour and stir occasionally to distribute the marinade.
Heat a large wok and add the 1 Tbsp oil. Using a slotted spoon, remove the tofu from the marinade and quickly stir-fry in the wok.
Chili-Soy Vinaigrette
1/2 tsp chili garlic paste
2 Tbsp soy sauce
2 Tbsp rice wine vinegar
3 Tbsp canola (or other neutral) oil
Dress the lettuce/cabbage mix with some of the the Chili-Soy vinaigrette, to taste. Slice the onions and combine with chopped cilantro.
Garnish:
1 cup iceberg lettuce and/or green cabbage, dressed with Chili-Soy Vinaigrette
1/4 cup salsa verde*
3 each green onions, thinly sliced
1 oz cilantro
1 lime, cut into wedges
Serve on warmed corn tortillas with dressed lettuce/cabbage, salsa verde, green onions, cilantro and a squeeze of lime.
*Recipe Notes:
Soy sauce is not technically gluten-free, so use a GF version if needed.
Fish sauce is not vegan but I made a teeny-tiny exception here for the sake of flavor. Leave out if you must.
Salsa verde; I bought this but if you want to make your own, it’s typically made with roasted tomatillos, green chilies and cilantro.
The Chili-Soy Vinaigrette recipe makes more than you will need for this recipe but will keep in the fridge for a few weeks just fine.