Crunchy Tofu Tacos

From his Pepto-pink truck, Joe Kim of the Flying Pig sells French-Asian tacos and sliders all around L.A., playfully combining ingredients like the fried tofu and peanuts here.

Slideshow:  More Tasty Tacos

Slideshow:  More Tofu Dishes

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  • Servings: Makes 12 tacos

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  • One 14-ounce package extra-firm tofu, cut into 1-inch cubes
  • 3 tablespoons Korean chile powder or hot paprika
  • 1 tablespoon Korean pepper paste (kochujang)
  • 1 tablespoon finely grated garlic
  • 1 tablespoon finely grated ginger
  • 1 tablespoon toasted-sesame oil
  • Kosher salt
  • 1 cup cornstarch
  • 2 cups vegetable oil, for frying
  • 12 corn or 5-inch flour tortillas, warmed
  • Hoisin sauce, kimchi, Asian pear, scallions and chopped honey-roasted peanuts, for serving

How to make this recipe

  1. Place the tofu on a rack lined with paper towels and drain for 15 minutes. Meanwhile, in a large bowl, combine 1 tablespoon of the chile powder with the pepper paste, garlic, ginger and sesame oil and season with salt. In another large bowl, whisk the cornstarch with the remaining 2 tablespoons of chile powder and 1 tablespoon of salt.

  2. In a medium, deep skillet, heat the oil until it reaches 365°. Add the tofu to the chile sauce and stir gently to coat. Scrape the tofu into the cornstarch mixture and toss to coat. Transfer the coated tofu to a colander to tap out the excess cornstarch. Fry the tofu in one batch, stirring occasionally, until golden and crunchy, 3 to 3 1/2 minutes; maintain the heat near 360°. Using a slotted spoon, transfer the crunchy tofu to a paper towel–lined rack and sprinkle with salt. Serve the tofu right away with the tortillas, hoisin sauce, kimchi, Asian pear, scallions and peanuts.

Suggested Pairing

Strawberry-scented dry rosé from California.

Contributed By Photo © Con Poulos Published May 2010

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