Korean tofu tacos
rice wine vinegar
2 clove(s), crushed
fresh red chilli
2 tsp, finely chopped
¼ tsp, white (pinch)
500 g, drained, cut into 7mm slices
250 g, (1⁄4 small cabbage) finely shredded
2 medium, coarsely grated
½ medium, thinly sliced
1 cup(s), coarsely chopped
12 small, (12 x 23g tortilla)
- Prepare sweet and sour marinade by combining soy sauce, vinegar, honey, sesame oil, garlic, chilli and pepper in a screw-top jar. Shake well. Pour marinade into a shallow dish large enough to fit the tofu in a single layer. Add tofu to marinade and turn to coat. Cover and refrigerate for 30 minutes or up to 8 hours, turning occasionally.
- Combine cabbage, carrot, onion, coriander, lime juice and peanut oil in a large bowl. Season with salt and pepper.
- Heat corn tortillas following packet instructions. Wrap in foil or a clean tea towel to keep warm.
- Heat a barbecue flat plate or large frying pan on medium-high. Cook tofu (in batches if necessary) for about 1½ minutes each side or until golden brown. Fill tortillas with salad and tofu to serve.