Grilled Gochujang Tofu Tacos Recipes

GRILLED TOFU TACOS RECIPE BY TASTY

Steps:

• Set the pressed tofu on a baking sheet and freeze for at least 4 hours, up to overnight. Let thaw completely, then cut into ½-inch-thick slabs. (Freezing is optional, but will give the tofu a meatier texture.)
• In a wide, shallow dish, whisk together the lime juice and zest, soy sauce, chili powder, cumin, coriander, brown sugar, salt, and canola oil.
• Add the tofu to the marinade and turn to coat. Cover and refrigerate for 30-60 minutes, flipping once halfway through.
• While the tofu is marinating, make the grilled pineapple salsa. Brush a grill pan with canola oil and heat over high heat until just smoking. Working in batches, add the pineapple to the hot pan and cook undisturbed for 5-6 minutes, until distinct grill marks appear and the pineapple is beginning to soften. Flip and cook for another 2-3 minutes, until grill marks appear on the other side. Transfer the pineapple rings to a cutting board and cut into ¼-inch pieces.
• Transfer the pineapple to a medium bowl, along with the onion, jalapeño, garlic, cilantro, salt, and lime juice and stir to combine. Cover and refrigerate until ready to serve.
• Grill the tofu: Brush the same grill pan with more canola oil. Heat over medium-high heat until just beginning to smoke. Working in batches, remove the tofu from the marinade and grill for 3-4 minutes on each side, until distinct grill marks appear. Cut each tofu slab into ½-inch slices crosswise on the diagonal.
• Just before serving, grill the tortillas over medium-high heat until just warmed through and some brown spots appear, about 1 minute per side.
• Assemble the tacos: Fill each tortilla with grilled tofu and top with 2-3 tablespoons of pineapple salsa and 1-2 avocado slices. Serve with lime wedges alongside.
• Enjoy!
• RECIPE BY: Karlee Rotoly

GRILLED GOCHUJANG TOFU TACOS

Steps:

• For the sauce/marinade: Combine the soy sauce, gochujang, sugar and sesame oil in a small bowl. Whisk together until the sugar has dissolved and the sauce is smooth. You can make this a few days in advance and store it tightly covered in the refrigerator.
• For the tacos: Cut the tofu in thirds horizontally. Blot dry with paper towels then transfer to a large bowl. Add the onion, zucchini, canola oil, salt and pepper. Toss to coat well.
• Heat a large grill pan or grill over high heat for about 3 minutes. Decrease to medium heat and wipe the grill pan or grill grates with a lightly oiled towel right before cooking to remove any char and debris. (This will give you great grill marks and help the food from sticking.)
• Carefully grill the tofu, onion, and zucchini until you see char marks on one side, 2 to 3 minutes for the tofu, and about 2 minutes for the vegetables. Flip and repeat until the other side is grilled.
• Move the grilled food to a cutting board. Cut the tofu into medium dice and transfer to a large bowl. Cut the onion and zucchini into small dice and add it to the bowl. Pour in about half of the gochujang sauce (reserve the rest for serving) and toss to combine.
• Spray the tortillas lightly with nonstick spray. Grill for about 30 seconds on each side and place on a platter.
• Fill each tortilla with about 1/4 to 1/2 cup of the tofu-vegetable mix. Garnish each taco with a few teaspoons of the reserved gochujang sauce, 1 teaspoon of the Cotija, and some cilantro leaves. Serve with lime wedges.

PERFECT GRILLED TOFU

Steps:

• Wrap tofu in a clean dish towel and weight it with something heavy such as a large can; leave it to drain for 30 minutes.
• Meanwhile, mix together remaining ingredients in a bowl.
• Cut each piece of tofu crosswise into 6 thick slices and put it all in a baking dish. Pour marinade over tofu, turning to coat, and chill, covered, turning occasionally, at least 30 minutes or up to 48 hours. Longer is better, but shorter is totally fine.
• Preheat a gas grill on high heat (450 degrees F to 650 degrees F) 10 minutes, then reduce heat to medium (325 degrees F to 375 degrees F)--or do whatever the equivalent is if you're using charcoal. Oil grate.
• Transfer tofu from marinade (letting excess drip off and reserving marinade) to grill with a spatula. Cover grill and cook tofu, turning once, until well browned but before grill marks get black, 10 to 15 minutes total. Transfer tofu to a platter and cover with foil to keep warm.
• Bring reserved marinade to a boil in a saucepan and boil until it reduces to about 1 cup, about 2 minutes. Pour over tofu and serve hot, warm, or at room temperature.

GRILLED TOFU

Steps:

• Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.
• In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.
• Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.
• Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.
• Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.
• Transfer tofu to a serving plate and spoon over the sauce. Serve warm.