Korean Inspired Tofu Tacos using Freeze Dried Korean Chili Mix

• 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
• 1 tablespoons granulated sugar
• 1/4 cup rice wine vinegar
• ½ teaspoon Korean red pepper flakes (gochugaru) or crushed red pepper flakes (optional)
• 2 tablespoons cornstarch
• Avocado oil for sautéing tofu 
• 1/4 cup freeze dried Korean Chili Mix
• 1 cup water
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• 6 flour tortillas, warmed, for serving

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Instructions

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.
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, ¼ 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.
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.
4. Add water to the pan, add Korean Chili Mix. 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. 
5. Top each tortilla with cabbage slaw. Spoon the tofu over the slaw and top with the pickled cucumbers. Serve.