Super delicious gochujang tacos with creamy, crunchy yum sauce slaw are incredibly easy to make without a ton of ingredients. They have an amazing flavor from the gochujang and such an incredible blend of textures!

These tacos! They celebrate gochujang in a way you’ve never experienced! Crispy gochujang tofu! Creamy gochujang sauce for the slaw and for dressing! And a sweet spicy gochujang glaze to finish!

These tacos are super delicious and amazing! They come together fairly quickly and use many same ingredients in the different components of the taco. Despite that, there’s so much overall texture and flavor that they’re fabulous to whip up and enjoy on any weekday or on the weekend.

I love to make this tofu. It’s just super flavorful. You’ll want to double or triple the tofu recipe, so you’ll have leftover tofu handy to use in salads, wraps, sandwiches, bowls, etc. throughout the week.

Gochujang tacos are very simple to make. We take some tofu and marinate it in a gochujang, ginger-garlic, soy, and maple mixture, and then bake it.

Meanwhile, make the crunchy, creamy slaw. We make a quick, creamy dressing using gochujang again along with some lime juice, maple syrup, and non-dairy yogurt or vegan mayo. You use that dressing to make the slaw and to dress the tacos later on, so you don’t have to make multiple dressings.

I usually like to finish it off with a gochujang-maple drizzle. You don’t have to do this, but it adds some extra heat and a flavor punch—so definitely try to make that one as well.

These tacos are fantastic when the slaw is fresh and crunchy, the tofu is spicy and chewy and crisp! The creamy dressing adds richness, and the gochujang drizzle adds sweet heat. The pickled jalapeños bring a tangy heat that ties it all together.

Why You’ll Love Gochujang Tacos

• crispy gochujang tofu with creamy, spicy, crunchy slaw in warm tortillas
• simple ingredients – slaw and tacos use the same sauce!
• versatile! Use the tofu to make tacos or to top salads or bowl meals or in sandwiches or wraps!
• naturally nut-free with gluten-free and soy-free options

Ingredients and Substitutions

• tofu – Use extra firm tofu, and be sure to press it for at least 15 minutes for the best texture.
• sauces – For the tofu, you will use soy sauce or tamari, gochujang, ginger garlic paste (or minced ginger and garlic), rice vinegar, and maple syrup. The slaw dressing uses non-dairy yogurt, gochujang, and lime juice. The gochujang-maple drizzle is gochujang and maple syrup mixed in hot water. As you can see, there is a lot of ingredients overlap, so don’t be overwhelmed by the ingredients list in the recipe card!
• ground spices – For the tofu and the slaw dressing, you will need black pepper. The slaw dressing also uses a little bit of garlic powder for more flavor.
• slaw mix – Use bagged coleslaw mix or a mix of shredded cabbage, carrots, apples, or any combination of shredded, crunchy veggies and fruits that you like.
• tortillas – You can use gluten=free tortillas, if needed.
• toppings – Gochujang tacos are delicious as-is, but if you want to amp up the flavor even more, top them with pickled jalapeños, cilantro, and chopped green onion.

How to Make Gochujang Tacos

Preheat the oven to at 400°F (205° C).

Press your tofu, if you haven’t already, then set it aside. In a bowl, make the marinade by combining all the ingredients listed for the tofu except the cornstarch. Mix well. Crumble the tofu into the bowl, and toss well to coat. You want to crumble the tofu into pieces that are no larger than ½”, so they crisp up properly.

Sprinkle the tofu mixture with the cornstarch and toss well to coat.

Spread the tofu on a parchment-lined baking sheet. Spread it out well so there are no large clumps, as they won’t separate once they start baking.

Bake for 25 minutes or longer. At the 20-minute mark, move the tofu pieces around. Bring the center pieces to the edges and vice versa, since the outer pieces crisp up faster.

Continue baking for another 5 minutes, or until the tofu reaches your preferred consistency. I like to keep the tofu chewy-crisp, because if you cook them too long they will scorch on the edges. Remove from the oven and set aside.

Meanwhile, make the slaw. Mix all the dressing ingredients in a bowl until well combined. Taste and adjust the flavor as needed. Add more yogurt for extra creaminess or more gochujang for more heat. Reserve about 2 tablespoons of the dressing for drizzling on the tacos later. (You can omit the gochujang from the dressing and double the gochujang maple drizzle. That drizzle has stronger gochujang flavor)

Mix the rest into your slaw mix, and set that aside.

Next, make the gochujang maple drizzle by combining the gochujang, maple syrup, and hot water. Mix well and set aside.

Heat your tortillas directly over a gas flame until slightly crisp around the edges.

Add a generous amount of slaw to each tortilla, then top with the gochujang tofu.

Drizzle with the reserved slaw dressing and the gochujang maple drizzle, if using. Top with pickled jalapeños, cilantro, or chopped green onions if desired, and serve.

What to Serve with Gochujang Tacos

These tacos are delicious on their own or topped with pickled jalapeños, cilantro, and chopped green onion. You can also serve with tortilla chips on the side to scoop up any sauce and/or tofu that falls out while you’re eating your tacos.