Crunchy Tofu Tacos
- ACTIVE: 30 MIN
- TOTAL TIME: 45 MIN
- SERVINGS: Makes 12 tacos
From his Pepto-pink truck, Joe Kim of the Flying Pig sells Asian tacos and sliders all around L.A., playfully combining ingredients like the fried tofu and peanuts here.
More Tasty Tacos
More Tofu Dishes
- 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
- 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.
- 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 towellined rack and sprinkle with salt. Serve the tofu right away with the tortillas, hoisin sauce, kimchi, Asian pear, scallions and peanuts.
Strawberry-scented dry rosé from California.