Korean Tofu Tacos

Recipe by Jeremy Dixon – Revive Café Auckland

Makes 3 x 3 taco serves

9 soft corn tacos
680g (24oz) tofu very finely chopped
2 teaspoon oil


  • 4 tablespoons tamari or soy sauce
  • 2 teaspoons chilli puree or freshly chopped chilli
  • 2 teaspoons ginger puree or finely chopped ginger
  • 4 tablespoons lime or lemon juice
  • 2 cloves garlic crushed or chopped
  • 1 tablespoon honey or date puree


  • 4 cups iceberg lettuce sliced very finely
  • 1 cup fresh coriander (clinatro) roughly chopped
  • 2 spring onions (green onions) finely sliced
  • 1 teaspoon rice vinegar
  • 1 teaspoon lime juice
  • 1 teaspoon tamari or soy sauce

Garnish: sweet chilli sauce

  1. Lightly fry the tofu in the oil for 5 mins or until firm
  2. Mix marinade ingredients in a large cup, drizzle over hot tofu and cook for a further 5 mins or until all absorbed
  3. Chop lettuce, coriander and spring onions. Stir rice vinegar, lime juice and tamari in a cup and mix in with the green vegetables.
  4. Warm the corn tacos on a non-stick pan for a couple of seconds. Sometimes if they are dry you may need to spray with water briefly
  5. Lay out the taco on your counter and spoon on tofu mix followed by the green salad ingredients .Drizzle with sweet chilli sauce or relish of your choice
  6. Pick up each taco by the sides and place on serving plates. Typically 3 per person

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