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
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 you 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.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
Meatlovers! If using mahi-mahi, pat dry and cut into 1" dice and season both sides with a pinch of salt and pepper and coat in cornstarch. Follow same instructions as tofu in Step 3, cooking until mahi-mahi reaches minimum internal temperature, 3-5 minutes per side. If using whole chicken breasts, pat dry and cut into 1" dice and season both sides with a pinch of salt and pepper. Follow same instructions as tofu in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes. If using diced chicken, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as tofu in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes. If using steak strips, separate into a single layer, pat dry, and season all over with a pinch of salt and pepper. Follow same instructions as tofu in Step 3, skipping cornstarch, cooking until no pink remains and steak reaches minimum internal temperature, 4-6 minutes.
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, and thinly slice into half-moons.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Coarsely chop peanuts.
Pickle Vegetables and Make BBQ Sauce
In a mixing bowl, combine white portions of green onions, rice wine vinegar, matchstick carrots, cucumber, and a pinch of pepper. Set aside to pickle, 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.
Cook the Tofu
Line another plate with a paper towel.
In another mixing bowl, toss or gently combine tofu, cornstarch, and a pinch of salt and 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.
Warm the Tortillas
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Finish the Dish
Plate dish as pictured on front of card, filling tortillas with tofu and drizzling with BBQ sauce (to taste). Top with pickled vegetables and garnish with peanuts and green portions of green onions. Bon appétit!
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