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Photo of Korean tofu tacos by WW

Korean tofu tacos

6 - 9
PersonalPoints™ per serving
Total Time
1 hr 5 min
30 min
5 min
Sweet and sour marinaded tofu in a soft tortilla filled with shredded cabbage, carrot, red onion and coriander.


Soy sauce

2 tbs

Rice wine vinegar

2 tbs


2 tsp

Sesame oil

2 tsp


2 clove(s), crushed

Fresh red chilli

2 tsp, finely chopped


¼ tsp, white (pinch)

Firm tofu

500 g, drained, cut into 7mm slices

Red cabbage

250 g, (1⁄4 small cabbage) finely shredded


2 medium, coarsely grated

Red onion

½ medium, thinly sliced

Fresh coriander

1 cup(s), coarsely chopped

Lime juice

1 tbs

Peanut oil

2 tsp

Corn tortilla

12 small, (12 x 23g tortilla)


  1. 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.
  2. Combine cabbage, carrot, onion, coriander, lime juice and peanut oil in a large bowl. Season with salt and pepper.
  3. Heat corn tortillas following packet instructions. Wrap in foil or a clean tea towel to keep warm.
  4. 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.


TIP: Sweet and sour marinade also goes well with pork, chicken or prawns.