Main Course · Dinner · Korean Fusion ·

Zesty Korean Gochujang Tofu Tacos with Kimchi Slaw

Name: Zesty Korean Gochujang Tofu Tacos with Kimchi Slaw
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 400g firm tofu, pressed and cubed; 3 tbsp gochujang (Korean chili paste); 2 tbsp soy sauce; 1 tbsp sesame oil; 2 cloves garlic, minced; 1 tbsp rice vinegar; 1 tbsp maple syrup; 1 cup napa cabbage, thinly sliced; 1/2 cup kimchi, chopped; 1 carrot, grated; 1 tbsp sesame oil; 1 tbsp lime juice; Salt, to taste; 8 small corn tortillas; 2 tbsp vegetable oil; 1/2 cup radishes, thinly sliced; 1/4 cup fresh cilantro, chopped

These Korean-inspired tacos feature spicy gochujang tofu and refreshing kimchi slaw, wrapped in warm corn tortillas. Perfect for a flavor-packed meal!

4.3(424 reviews)

·By Ethan Brooks·November 14, 2025

Zesty Korean Gochujang Tofu Tacos with Kimchi Slaw — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Tofu Marinade

For the Kimchi Slaw

For the Tacos

Nutrition

Per serving

Calories: 368 kcal
Protein: 14 g
Carbs: 33.75 g
Fat: 21.75 g
Fiber: 4.75 g

Whole recipe

Total

Calories: 1471 kcal
Protein: 56 g
Carbs: 135 g
Fat: 87 g
Fiber: 19 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
400g firm tofu pressed and cubed	372	40	8	22	4
3 tbsp gochujang (Korean chili paste)	90	3	15	1	2
2 tbsp soy sauce	20	2	2	0	0
1 tbsp sesame oil	120	0	0	14	0
2 cloves garlic minced	9	0	2	0	0
1 tbsp rice vinegar	0	0	0	0	0
1 tbsp maple syrup	52	0	14	0	0
1 cup napa cabbage thinly sliced	10	1	2	0	1
1/2 cup kimchi chopped	15	1	3	0	1
1 carrot grated	25	1	6	0	2
1 tbsp sesame oil	120	0	0	14	0
1 tbsp lime juice	4	0	1	0	0
Salt to taste	0	0	0	0	0
8 small corn tortillas	384	8	80	8	8
2 tbsp vegetable oil	240	0	0	28	0
1/2 cup radishes thinly sliced	9	0	2	0	1
1/4 cup fresh cilantro chopped	1	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Tofu

1
Mix Marinade
In a bowl, whisk together the gochujang, soy sauce, sesame oil, garlic, rice vinegar, and maple syrup.
2
Coat Tofu
Add the cubed tofu to the marinade, ensuring each piece is well coated.
3
Refrigerate
Cover and refrigerate for at least 30 minutes to let the tofu absorb the flavors.

Preparing the Kimchi Slaw

1
Combine Vegetables
In a large mixing bowl, combine the napa cabbage, kimchi, and grated carrot.
2
Dress Slaw
Drizzle with sesame oil and lime juice.
3
Season and Rest
Toss well and season with salt to taste. Let the slaw sit for 15 minutes to develop flavors.

How to Make Zesty Korean Gochujang Tofu Tacos with Kimchi Slaw

Total time: 2 h · Yields 4 servings

1
Sauté the Tofu
Heat vegetable oil in a skillet over medium-high heat. Add marinated tofu and cook until crisp and golden.
2
Warm the Tortillas
Heat tortillas in a dry skillet or over an open flame for a few seconds on each side.
3
Assemble the Tacos
Place tofu and kimchi slaw on each tortilla. Top with sliced radishes and chopped cilantro.