Korean-Inspired Crispy Tofu Tacos with Cabbage-Lime Slaw

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Khoa Lê Anh

One 16-ounce block extra-firm tofu

1 cup shredded purple cabbage

1 cup shredded green cabbage

½ cup shredded carrots

Juice of 2 limes, plus lime wedges for serving

Kosher salt and freshly ground black pepper

1 cup thinly sliced mini cucumbers

2 tablespoons granulated sugar

¾ cup rice wine vinegar, divided

½ teaspoon Korean red pepper flakes (gochugaru) or crushed red pepper flakes (optional)

2 tablespoons cornstarch

Canola oil or vegetable oil, for sautéing

1 tablespoon grated peeled fresh ginger

1 tablespoon minced garlic (from about 3 or 4 medium cloves)

½ cup gochujang (Korean chili paste), or to taste

½ cup light brown sugar

¼ cup soy sauce

Toasted sesame seeds, for garnish

6 flour tortillas, warmed, for serving

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