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Nutrition Facts
Serving Size 180 g
(Approx. 8 Servings)
Amount Per Serving
Calories 240 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 2200 mg 92%
Total Carbohydrate 34 g 11%
Dietary Fiber 2 g 8%
Sugars 24 g
Protein 12 g
Vitamin A 2% Iron 15%
Vitamin C 6% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Korean Tofu Tacos
Prep Time
8 hours
Cook Time
20 minutes
Total Time
8 h 20 m
8  People


Recipe makes 8 Servings

1/2 cup(s) Steen's Pure Cane Syrup
1 medium thumb of ginger, peeled and chopped
8 garlic cloves, peeled
1 Tbsp toasted sesame oil
1/4 cup(s) rice vinegar
1/4 cup(s) gochujang
1 cup(s) tamari
1 cup(s) green onions, chopped
1 cup(s) Central Market Organics Pear Juice
1 Banyon Foods Extra Firm Tofu, cut into slices
1/4 cup(s) pure peanut oil
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Combine everything except tofu and peanut oil into a blender together to make bulgogi sauce. Purée until smooth and no lumps remain.
Place tofu into a plastic container or large Ziploc bag and pour the bulgogi sauce over the top of tofu. Tofu should marinate at least 8 hours or overnight for best results.
Once tofu has marinated, drain sauce by placing tofu in a strainer over a bowl to drain, reserve sauce for later use.
Place a large sauté pan or wok pan over medium heat and add peanut oil. Oil should heat up for about 2 minutes.
Add in tofu and stir fry until crispy on both sides, about 15 to 20 minutes. (This can take time as there is a lot of moisture in tofu.) Don't worry if the tofu breaks apart a bit during cooking.
Serve on warm tortillas with a little drizzle of the remaining bulgogi sauce over the top if desired.


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