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Crunchy Tofu Tacos

Crunchy Tofu Tacos

For a easy and tasty vegan meal, try this crunchy tofu tacos: a spicy version of the classic South American recipe

31 March, 2012
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Dietary Consideration

serves for


total time

0 HR 40 MIN


1 package - 400 g, extra-firm, in 2,5 cm cubes
30 g
Korean Pepper Paste
11 g
10 g, finely grated
8 g, finely grated
Sesame Oil
15 ml
Kosher salt
To taste
120 g
Vegetable oil
500 ml
12 (corn or flour)
Hoisin Sauce
To taste
To taste
To taste, Asian kind
To taste
To taste - chopped, honey roasted


  • Place the tofu on a rack lined with paper towels and drain for 15 minutes.
  • Meanwhile, in a large bowl, combine 10 g of the chili powder with the pepper paste, garlic, ginger and sesame oil, and season with salt.
  • In another large bowl, whisk the cornstarch with the remaining 20 g of chili powder and 15 g of salt.
  • In a medium, deep skillet, heat the oil until it reaches 185°C.
  • Add the tofu to the chili 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 180°C.
  • 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.

To make your own Mexican tortillas: read the recipe

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