Spicy Korean Tacos

By Catherine April 1, 2015

I really wanted to recreate a dish that I once had from a food truck called Calbi. The Calbi truck is always driving around different areas of LA serving up some amazing Korean BBQ and Asian fusion treats. They serve up tons of delicious Korean style dishes with an awesome twist: filled into tortillas making Korean burritos and tacos! Ummm can you say brilliant? Burritos and tacos are awesome, and next up, I really want to try the Jogasaki truck which makes sushi burritos! I’m drooling now. I want sushi for din!

shawn johson's the body department - Spicy Korean Tacos

Here is my take on the Calbi truck’s Tofu Tacos! Made with my favorite Asian hot sauce: Sriracha. Sriracha, originally from Thailand is very popular among Asian cuisines such as Chinese, Vietnamese, and Korean. If you’re like me Sriracha is not limited to Asian foods, and goes on practically anything and everything! Made from chili, sugar, salt, garlic, and distilled vinegar, Huy Fong Foods’ Sriracha (also knows as “Rooster Sauce” in the US – due to it’s iconic label) sauce adds a nice fiery kick of spice and flavor to your dish.

Any other Sriracha fans out there?!

(Serves 1)
-2 soft taco sized whole corn tortillas
-1 cup shredded cabbage
-1 cup shredded carrot
-1/2 cup low-sodium vegetable broth
-1/5 package extra firm tofu
-1 Tbsp Sriracha
-1 Tbsp low sodium soy sauce or Tamari
-1/2 Tbsp sesame oil
-1/2 Tbsp sesame seeds

1. Remove tofu from packaging, then remove as much water as possible by pressing/squeezing firmly with paper towel to absorb excess liquid.
2. Cut the tofu into 1 inch cubes. Pour the sesame oil, soy sauce, and Sriracha into a pan/skillet and mix together.
3. Set stove to medium/high heat. Add the cubed tofu into the pan and cook on each side for about 3 minutes until edges become firm and center is warmed through.
4. Once the tofu has finished cooking, remove it from the pan and set aside.
5. In the same pan, add the low sodium vegetable broth, cabbage, and carrots. The vegetables will pick up the flavoring from the broth and extra sauces left in the pan.
6. Cook the vegetables over the stove for about 2-3 minutes or until they have reached your desired firmness.
7. Strain any excess vegetable broth from the pan.
8. Heat the corn tortillas with a damp paper towel (to avoid cracking) for 20 seconds.
9. Place the tofu and vegetable mixture onto the tortillas and sprinkle with sesame seeds.
Note: If sesame oil is unavailable, olive oil will still give great results.

*This post was originally published on Catherine’s Rabbit Food for my Bunny Teeth. For more from Catherine, visit www.rabbitfoodformybunnyteeth.com.

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