Meatless Monday: Korean BBQ Tofu Tacos

Meatless Monday: Korean BBQ Tofu Tacos

No beef is needed for this tasty Mexican-Asian fusion meal.

Published July 26, 2011

Did you know that improving your health can be as easy as cutting out meat and processed cold cuts one day a week? Doing so can reduce your risk of preventable chronic conditions like cancer, cardiovascular disease, diabetes and obesity.


Enter Meatless Monday. This week's recipe Korean BBQ Tofu Tacos. "These tacos are international fusion at its best as Korean BBQ spices flavor a Mexican dish that needs no grill," says the Meatless Monday website. They added, "Tofu is marinated in chili, ginger and lime then sautéed in a wok, while cabbage brings a crunchy helping of vitamin K to the tasty tacos."


Serves 5


Korean BBQ Tofu Tacos


For the tofu marinade:


3 tablespoon low-sodium soy sauce


1/2 teaspoon chili garlic paste


1 teaspoon ginger, minced


2 teaspoon lime juice


1 clove garlic, thinly sliced


For the chili-soy vinaigrette:


1/2 teaspoon chili garlic paste


2 tablespoons low-sodium soy sauce


2 tablespoons rice wine vinegar


3 tablespoons canola oil


To complete the tacos:


8 ounces firm tofu, diced into ½ inch cubes


1 tablespoon canola oil


1 cup green cabbage, chopped


1/4 cup your favorite green tomatillo salsa


10 green onions, sliced


1 ounce cilantro, chopped


1 lime, cut into wedges


10 corn tortillas


To marinate the tofu:


In a medium bowl, combine soy sauce, chili garlic paste, fish sauce, ginger, lime juice and sliced garlic. Toss marinade with tofu and allow tofu to marinate for 30 minutes, stirring occasionally to ensure that the marinade is evenly distributed.


To make the vinaigrette:


In a small bowl, combine chili garlic paste, soy sauce, rice wine vinegar and canola oil.


To complete the tacos:


Dress the cabbage with the vinaigrette to taste. You may not need all of the vinaigrette.


Toss the onions with the cilantro.


Heat 1 tablespoon oil in a large wok over medium-high heat. Remove the tofu from the marinade using a slotted spoon and sauté in the wok for 2-3 minutes, or until tofu is heated through.


Warm the corn tortillas by placing them on a skillet over medium heat for 1-2 minutes per side.


Place a few spoonfuls of sautéed tofu in each warmed tortillas. Top with dressed cabbage, green salsa, green onions, cilantro and a squeeze of lime.


Nutrition info: 260 calories, 15 g total fat, 1 g saturated fat, 0 grams trans fat, 22 mg cholesterol, 709 mg sodium, 30 g total carbs, 5 g dietary fiber, 3 g sugar and 9 g protein.


This recipe comes from

(Photo: The Plain Dealer/Landov)

Written by Kellee Terrell


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