Ahhh Kimchi, such a wonderful, versatile ingredient! If you’ve never had Kimchi, fear not, today is the day you try something new. Kimchi is basically Korean Saurkraut. It’s fermented cabbage, often mixed with other veggies like carrots, and, the best part, it’s SPICY!
It’s also pretty popular among hipsters so you can usually find it in the produce section of your grocery store in a cooler (usually by tofu, spring roll wrappers or other odd/Asian food inspired ingredients.)
Now, Korean Barbecue has to be one of my favorite styles of food. The first time I ever had it was at a food truck in Austin, they had these loaded Kimchi fries that were just to die for! These tacos however, were inspired by a tiny BYOB restaurant in Chicago named Del Seoul. I took my brother there for lunch when he was visiting and we were both BLOW AWAY!
So, these tofu tacos were created after that! The Korean Barbecue sauce here is delicious! It’s super flavorful and has just a hint of spice! I cut my tofu into large slices to make it more meaty but you could also do small baked tofu like I used in my Vegan Cobb Salad.
The Kimchi here is really the star! Adding spice and tang and complimenting the sweet, flavorful barbecue sauce in a way that it just outstanding. I also recommend topping it with yogurt, or Sriracha ranch, because you know, they’re delicious. Happy Cooking!
Until Next Time,
Quick Korean Barbecue Kimchi Tacos with Charred Broccoli
Sweet and spicy Korean barbecue sauce tossed over crispy shallow fried tofu, topped with tangy, spicy Kimchi and rolled into a taco! Honestly one of the best uses of a taco I've done.
Author: Jackie DeSana
Recipe type: Tacos, Dinner
Cuisine: Korean, Vegan, Vegetarian
Serves: 6 tacos
- 1 14oz block of Extra Firm Tofu, sliced into rectangles
- ½ cup Kimchi
- 2 heads Broccoli, sliced into thin florets
- ⅔ cup soy sauce
- 1 tbs fresh ginger, minced
- 3 cloves garlic, minced
- 3 scallions, sliced thin
- ½ white onion, finely diced
- 2 tbs chili paste
- 2 tbs brown sugar
- 2 tbs rice vinegar
- 1 tbs corn starch
- 2 tbs water
- 6 tortillas (corn or flour)
- Sriracha Mayo (optional)
- Preheat your oven to 400 degrees. Toss the broccoli in olive oil and place in the oven. Bake for 20 minutes until the broccoli starts to brown a little. You should remove it right before it becomes burned.
- In a large cast iron skillet, heat the vegetable oil. Toss the tofu strips in cornstarch, chili powder and paprika and shallow fry for about 5 minutes on each side till it starts to crisp up.
- Remove the tofu. Add in more oil if necessary, sautee the onions, garlic and ginger and chili paste. Add in the soy sauce, rice vinegar and sugar. Stir for 2 more minutes. Add in corn starch slurry and stir for 5 more minutes until thickened it may thicken right away when you add in the corn starch, just let it simmer for about two more minutes if that is the case.
- Stir the scallions into the sauce and then add the tofu in. Cook the tofu in the sauce for about 3 minutes until it's fully coated and soaked in the sauce.
- Assmeble the tacos by placing the tofu on corn or flour tortilla, top it with broccoli and kimchi and enjoy! Hot tip, these tacos are also amazing topped with yogurt or Sriracha Mayo.