Name: Grilled Gochujang Tofu Tacos
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings
Ingredients: 1/2 cup Japanese-style dark soy sauce; 1/4 cup gochujang (see Cook’s Note); 1/4 cup sugar (see Cook’s Note); 1 tablespoon toasted sesame oil; One 16-ounce package firm tofu in water, drained; 1 small onion, sliced into 1/2-inch-thick rings; 1 small zucchini, cut lengthwise into 1/2-inch-thick tiles; 3 tablespoons canola oil, plus more for cleaning the grill or grill pan; 1/2 teaspoon kosher salt; Pinch freshly ground black pepper; Ten to twelve 6-inch corn tortillas; Nonstick cooking spray; 1/2 cup crumbled Cotija cheese, for garnish (see Cook’s Note); 1/4 cup cilantro leaves, for garnish; 2 limes, cut into wedges, for serving

Directions

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18m Easy 99%

CLASS

For the sauce/marinade: Combine the soy sauce, gochujang, sugar and sesame oil in a small bowl. Whisk together until the sugar has dissolved and the sauce is smooth. You can make this a few days in advance and store it tightly covered in the refrigerator.
For the tacos: Cut the tofu in thirds horizontally. Blot dry with paper towels then transfer to a large bowl. Add the onion, zucchini, canola oil, salt and pepper. Toss to coat well.
Heat a large grill pan or grill over high heat for about 3 minutes. Decrease to medium heat and wipe the grill pan or grill grates with a lightly oiled towel right before cooking to remove any char and debris. (This will give you great grill marks and help the food from sticking.)
Carefully grill the tofu, onion, and zucchini until you see char marks on one side, 2 to 3 minutes for the tofu, and about 2 minutes for the vegetables. Flip and repeat until the other side is grilled.
Move the grilled food to a cutting board. Cut the tofu into medium dice and transfer to a large bowl. Cut the onion and zucchini into small dice and add it to the bowl. Pour in about half of the gochujang sauce (reserve the rest for serving) and toss to combine.
Spray the tortillas lightly with nonstick spray. Grill for about 30 seconds on each side and place on a platter.
Fill each tortilla with about 1/4 to 1/2 cup of the tofu-vegetable mix. Garnish each taco with a few teaspoons of the reserved gochujang sauce, 1 teaspoon of the Cotija, and some cilantro leaves. Serve with lime wedges.

Cook’s Note

You can sub the Cotija cheese for one that’s plant-based to make this recipe completely vegan. If necessary, check the labels on the gochujang and sugar to make sure they are vegan.