Korean Tacos

If you have yet to use gochujang in your home cooking, where have you been? A relatively generous tub of the thick and sticky chili paste only costs a few bucks and can add an incredible depth of flavor to many dishes. I have even taken to turning some of it into a bottle of shakeable hot sauce by blending the paste with garlic cloves, vinegar, and apple juice (not sure of the ratios; I just adjust it until it tastes good). 

Over the past decade a fistful of korean-mexican fusion restaurants have popped up around the country, including Portland's own Koi Fusion. It's a natural relationship: spicy cuisines folded together in fresh tortilla-wrapped bliss. I eat a lot of homemade tacos in the warmer months so when I initially came upon John T. Edge's chicken taco recipe I was inspired to make my own vegan version. I prefer the Soy Curl variation but realize this PDX vegan staple isn't always available so feel free to use pressed firm tofu in its stead.

Korean Tofu or Soy Curl Tacos

Inspired by John T. Edge's chicken recipe, which was inspired by Hankook Taqueria. 

Yield :: roughly 8 tacos, depending on size

Ingredients

For marinading soy curls OR tofu:

• ¼ cup Korean red pepper paste (gochujang, available in many grocery stores & asian markets)
• ¼ cup white vinegar
• ¼ cup sugar
• 2 tablespoons sesame oil
• 1 pound extra firm tofu, pressed and cut into 1" cubes/strips OR 2-3 cups dry soy curls, rehydrated

For the slaw:

• 2 tablespoons soy sauce
• 2 tablespoons white vinegar
• 2 tablespoons sugar
• 1½ teaspoons sesame oil
• ¾ teaspoons red pepper flakes
• 4 cups shredded green cabbage
• ½ cup diced sweet onion
• ¼ cup sliced green onions
• 2 tablespoons chopped cilantro

For cashew crema:

• ½ cup raw cashews
• ¼ cup water, plus more if necessary for blending
• 2 tablespoons fresh lemon or lime juice
• 1 teaspoon nutritional yeast (optional)
• salt, to taste

For serving:

• tortillas, warmed

Procedure

For marinating tofu OR soy curls:

In a bowl (or tupperware container) combine red pepper paste, vinegar, sugar and sesame oil. Add your protein of choice and mix to coat. Cover and refrigerate 2 to 4 hours.

For the slaw: 

In a large mixing bowl, combine soy sauce, vinegar, sugar, sesame oil and pepper flakes. Whisk until well blended. Toss vinaigrette with cabbage, onion, scallions and cilantro. Taste for seasoning. Set aside.

For cashew crema:

Simply blend all ingredients together until smooth. Taste for salt.

Cook protein:

For tofu, preheat oven to 425°F. Oil or line a large rimmed baking sheet with parchment paper. Remove tofu from marinade and spread evenly on baking sheet. Bake for 20-30 minutes, flipping the tofu half-way through and spooning/brushing with additional marinade. Bake time depends on your baked tofu preferences; the longer you bake the more firm the tofu will be.

For soy curls, preheat a large pan over medium heat, preferably cast iron. Remove soy curls from marinade and sauté, turning every few minutes. Add spoonfuls of marinade as necessary. Cook until browned, about 15 minutes.

Assemble:

Place an equal portion of protein on each tortilla, top with a portion of slaw, and drizzle with cashew crema. Eat it all up!

Baked gochujang tofu!