Crispy Korean BBQ Tofu Tacos

with peanuts and pickled vegetables

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Wheat, Peanuts, Soy

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Korean BBQ is a fun, exciting dinner (cooked right in front of you!) and this crispy tofu beaut gives you the excitement without having to find a parking place or figure out 20% on the tip. Tortillas are filled with everything from the perfectly crunchy, cucumbers and peanuts, to the sweet heat of BBQ sauce and sambal. We're giving these amazing flavors in taco form, the best form of any food. And no, sorry, we can't accept any tips for offering amazing meals… yet.

In Your Box (serves 2)

  • 2 Green Onions
  • Info
    12 oz. Extra Firm Tofu
  • 3 Tbsp. Cornstarch
  • Info
    2 oz. Korean BBQ Sauce
  • 3 oz. Matchstick Carrots
  • Info
    1 oz. Honey Roasted Peanuts
  • 1 tsp. Sambal
  • 1 oz. Seasoned Rice Wine Vinegar
  • Info
    6 Small Flour Tortillas
  • 1 Persian Cucumber

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    812
  • Carbohydrates
    85g
  • Fat
    41g
  • Protein
    26g
  • Sodium
    1119mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Line a plate with a paper towel. Cut tofu into 1" dice and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture. Set aside, 5 minutes. While tofu presses, trim cucumber, halve lengthwise, then cut into ¼” slices. Trim and thinly slice green onions on an angle. Keep white and green portions separate. Coarsely chop peanuts.

  • 2

    Pickle Vegetables and Make Sauce

    In a mixing bowl, combine white portions of green onions, rice wine vinegar, matchstick carrots, cucumber, and a pinch of pepper. Set aside, at least 10 minutes. In another mixing bowl, combine Korean BBQ sauce and half the sambal. Taste, and add more sambal, if desired. Set aside.

  • 3

    Cook the Tofu

    Line another plate with a paper towel. In another mixing bowl, toss tofu with cornstarch, ¼ tsp. salt, and a pinch of pepper until well-coated. Place a large non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Add tofu to hot pan and stir occasionally until golden brown, 6-8 minutes. Transfer to towel-lined plate and season with a pinch of salt.

  • 4

    Warm the Tortillas

    Wrap tortillas in a damp paper towel and microwave until warm, 30 seconds.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, filling tortillas with tofu and drizzling with Korean BBQ sauce-sambal mixture (to taste). Top with pickled vegetables, and garnish with peanuts and green portions of green onions. Bon appétit!

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