Time 75 minutes

Serving 6

• One 16-ounce block extra-firm tofu
• 1 cup shredded purple cabbage
• 1 cup shredded green cabbage
• ½ cup shredded carrots
• Juice of 2 limes, plus lime wedges for serving
• Kosher salt and freshly ground black pepper
• 1 cup thinly sliced mini cucumbers
• 2 tablespoons granulated sugar
• ¾ cup rice wine vinegar, divided
• ½ teaspoon Korean red pepper flakes (gochugaru) or crushed red pepper flakes (optional)
• 2 tablespoons cornstarch
• Canola oil or vegetable oil, for sautéing
• 1 tablespoon grated peeled fresh ginger
• 1 tablespoon minced garlic (from about 3 or 4 medium cloves)
• ½ cup gochujang (Korean chile paste), or to taste
• 1/2 cup light brown sugar
• ¼ cup soy sauce
• Toasted sesame seeds, for garnish
• 6 flour tortillas, warmed, for serving

Step 1
Line a rimmed baking sheet with paper towels. Rinse the tofu, slice it into 1-inch-thick slabs, and lay them on the prepared baking sheet. Top with more towels. Press the tofu by placing a heavy book or cast iron skillet on top. Set aside for 30 minutes.

Step 2
Meanwhile, in a large bowl, combine the red and green cabbage with the carrots and toss with lime juice. Season with salt and pepper. In a separate small bowl, combine the cucumber slices, sugar, 1/4 cup of the rice vinegar, and red pepper flakes (if using). Cover both bowls and refrigerate for at least 30 minutes or until ready to serve.

Step 3
Using your hands, crumble the tofu into a medium bowl. Add cornstarch and toss until evenly coated. Heat a thin layer of oil in a large wok or skillet over medium-high heat until shimmering. Add the tofu and cook until browned and crispy all over, turning and breaking up the pieces with a wooden spoon as it cooks. Use a slotted spoon to transfer the tofu to a plate.

Step 4
Add more oil to the pan, if necessary, and briefly sauté the garlic and ginger until fragrant, about 30 seconds. Stir in the gochujang, brown sugar, soy sauce, and remaining 1/2 cup rice wine vinegar. Cook until the sauce is thick enough to coat the back of a spoon, about 2 minutes. Add tofu back to the pan and stir until well coated. Sprinkle sesame seeds on top.

Step 5
Top each tortilla with cabbage slaw. Spoon the tofu over the slaw and top with the pickled cucumbers. Serve.