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Korean BBQ Tacos


8 Tacos

Prep Time:

15 Minutes

Cook Time:

45 Minutes

Total Time:

1 Hour

I think this Korean BBQ Sauce recipe originally from My Quite Kitchen (linked below) is my new favorite sauce. It is sweet, spicy and SO GOOD!



  • 1 cup of quinoa

  • 2 cups of water

  • ½ cup diced yellow onion

  • 4-5 cloves of garlic (minced)

  • ½ teaspoon of salt

Crunchy Slaw:

  • 3 cups of shredded cabbage

  • ¼ cup of thinly sliced red onion

  • ¼ cup of shredded carrots

  • ½ cup of chopped cilantro

  • Juice of 1 lime

  • ½ teaspoon of salt

Korean BBQ Tofu:

  • 2 blocks of extra firm tofu (drained and pressed)

  • ½ cup of Korean BBQ sauce (below)

Korean BBQ Sauce:

  • 2 tablespoons water

  • 1 tablespoon cornstarch

  • ⅓ cup plus 1 tablespoon of soy sauce

  • ¼ cup maple syrup

  • 1 ½ tablespoons rice vinegar

  • 1 tablespoon chili garlic sauce

  • 2 teaspoons freshly grated ginger root - a large thumb-size piece

  • 3 medium cloves garlic, minced

  • 1 teaspoon crushed red pepper flakes (or less for less spicy)


  • Tortillas

  • Additional Korean BBQ Sauce


For the BBQ sauce, in a saucepan, whisk together the cornstarch and water until the corn starch is fully dissolved. Add all remaining ingredients and stir to combine. Bring to a boil, then reduce heat to a simmer. Stirring frequently, cook for 3 to 5 minutes or until the sauce has thickened.

Cut tofu block lengthwise into thirds then cut into ¼ inch slivers. Preheat the oven to 400 degrees. Use a brush to paint the front and back of tofu pieces and add to a nonstick pan or a pan lined with parchment paper. Cook for 25-30 minutes, flipping halfway through and brushing with more sauce. The tofu should dry out a little but not be hard and crunchy.

Add diced onion to a small pan on medium heat, stirring frequently. Cook for about 5 minutes or until translucent. Add garlic and cook for 1 minute. Next, add quinoa and water and bring to a boil. Reduce heat to simmer and cover for 15 minutes. Remove from heat and let sit for a couple minutes before fluffing with a fork and adding salt.

Add quinoa, baked tofu, crunchy slaw, and an extra drizzle of BBQ sauce to each tortilla.

Recipe Origin:

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