TaKorean Spiced Kale Slaw with Hoisin Tofu

So, I'm mildly obsessed with TaKorean's spicy kale slaw with hoisin tofu. The combination of flavors is so delicious that I forego the taco entirely to get a big bowl of this combination instead. When Bon Appetit posted a recipe that seemed similar in flavor profile to the kale slaw half of the TaKorean dish, I decided to try and recreate this treat at home. This is by no means the actual recipe that TaKorean uses, but I think it's a pretty damned good replica.

Serves 4 as a main


  • 4 cups curly kale, stems removed and shredded in a food processor (can substitute other forms of kale with similar texture and mild flavor)
  • 1 cup shredded brussels sprouts or cabbage (optional)
  • 1/2 cup shredded carrots (optional)


  • 1 Tbsp gochujang (Korean spicy paste) or a gochujang-based sauce (such as ssamjang)
  • 1 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 tsp hoisin sauce or sugar (optional - to cut the heat)

Mix vegetables and toss with dressing. This can sit for a few minutes while you prepare the rest.


  • 1 15oz package of extra-firm tofu, drained and sliced lengthwise 1/2" thick
  • 1/4 cup hoisin sauce
  • 2 Tbsp soy sauce
  • 1 tsp rice vinegar

Cut tofu into 1/2” cubes. Mix hoisin sauce, soy sauce, and vinegar. Add tofu and toss to coat.

Prepare non-stick pan over medium-high heat. Add 1 Tbsp coconut or vegetable oil. When hot, add tofu and cook, until caramelized, 8-10 minutes.


  • Lime Crema: mix 1/4 cup crema (substitute sour cream) with juice of 1 lime
  • 1/4 cup cilantro, chopped
  • 1/8 cup sesame seeds
  • Sriracha

Final Product

  1. Put dressed kale mixture into a bowl.
  2. Top with tofu.
  3. Garnish with cilantro and sesame seeds.
  4. Drizzle with lime creme and sriracha.


Korean Kale Slaw
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