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.

Recipe from Food & Wine
Crunchy Tofu Tacos
Con Poulos
12 tacos
15 mins
45 mins
Shop Kitchen ▾
  • 1 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 5 inches corn or 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 degrees. 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 degrees. 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.
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