Korean-inspired crispy tofu tacos with cabbage-lime slaw from Serious Eats

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Notes about this recipe

  • tivey74 on March 10, 2022

    totally agree with all comments about too much sauce, and the cabbage just didn't add a great contrast either.

  • msl521 on March 07, 2022

    The tofu did not work at all. It never crisped. The corn starch all stuck to the pan. It turned into a gloppy mess.

  • kumquatcooks on February 27, 2021

    Good flavor combo. However, the tofu did not become crispy, even though I pressed it for longer than 30 minutes. There was was way too much sauce/liquid. Not sure how to fix the tofu (maybe my pan just needed to be hotter) but I will make 1/2 the sauce next time, maybe use 1/2 the limes, and drain the cukes more fully before serving.

  • radishseed on August 15, 2019

    These have all the elements of a good taco, but the proportions were off. There was about twice as much sauce as I needed for the tofu, and probably three times as much for both the cucumbers and the cabbage. So the tofu was soggy instead of crispy, and the tacos were drippy. The flavors were nice, and I think these could work if you cut way back on all the liquid ingredients.

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