Korean Inspired Crispy Tofu Tacos With Cabbage Lime Slaw Recipe

Ingredients

• One 16-ounce block extra-firm tofu
• 1 cup shredded purple cabbage
• 1 cup shredded green cabbage
• 1/2 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
• 3/4 cup rice wine vinegar, divided
• 1/2 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)
• 1/2 cup gochujang (Korean chili paste), or to taste
• 1/2 cup light brown sugar
• 1/4 cup soy sauce
• Toasted sesame seeds, for garnish
• 6 flour tortillas, warmed, for serving

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