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For a easy and tasty vegan meal, try this crunchy tofu tacos: a spicy version of the classic South American recipe
- Tofu 1 package - 400 g, extra-firm, in 2,5 cm cubes
- Korean chili powder 30 g
- Korean pepper paste 11 g
- Garlic 10 g, finely grated
- Ginger 8 g, finely grated
- Toasted sesame oil 15 ml
- Kosher salt To taste
- Cornstarch 120 g
- Vegetable oil 500 ml
- Tortilla 12 (corn or flour)
- Hoisin sauce To taste
- Kimchi To taste
- Pear To taste, Asian kind
- Scallion To taste
- Peanuts To taste - chopped, honey roasted
- Preparation time
- Cooking time
- Recipe category Appetizer
- Recipe yield 4
- Recipe cuisine Mexican
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