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  • Priscilla Goble

    Nunya Sauce - Notes from Matt: I use half the amount of gochujang and make the other half sriracha. I also use garlic and onion powder instead of real garlic/onions and skip the mirin.

  • Tess

    korean tacos - vegan with subs

  • Photoflora


Related Pins

Korean Tofu Tacos | Flourishing Foodie

KOREAN TOFU TACO: extra-firm tofu, garlic, ginger, soy sauce, lime juice, sesame oil, mirin (rice vinegar), Sriracha, canola oil, tortillas, sesame seeds // sauce: garlic, onions, gochujang, mayo, sugar, mirin, lime juice, oil // slaw: cabbage, mirin, sugar

The sauce on this is worth it alone (I can unashamedly tell you I was licking the bowl), but luckily it comes together nicely as a package. I recommend adding a few dashes of fish sauce into the sauce. I served it with a carrot and jicama slaw, and I'll tell you, it was a satisfying, wonderfully healthy meal.

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Loaded Crispy Tofu Tacos by, Too tasty not to share with the vegan community: just change yogurt to olive oil for the sauce.

No need to go fishing - try this delicious vegetarian alternative to fish tacos #tofu #recipe

Blackened Tofu Tacos. I wonder if this would help me to like tofu more...hmm....

Vermicelli Tofu Noodle Bowl / The Flourishing Foodie

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easy and quick Korean style pan fried tofu with soy sauce chili dressing #substitute #vegan