Crunchy Tofu Tacos
Recipe from Food & Wine

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.


Con Poulos

by 2  people


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Yield: 12 tacos
Prep Time: 15 mins
Total Time: 45 mins
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Ingredients
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    1  14  ounce 
    package extra-firm tofu, cut into 1-inch cubes
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    3   tablespoons 
    Korean chile powder or hot paprika
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    1   tablespoon 
    Korean pepper paste, kochujang
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    1   tablespoon 
    finely grated garlic
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    1   tablespoon 
    finely grated ginger
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    1   tablespoon 
    toasted-sesame oil
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    Kosher salt
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    1   cup 
    cornstarch
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    2   cups 
    vegetable oil, for frying
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    12  5  inches 
    corn or flour tortillas, warmed
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    Hoisin sauce, kimchi, Asian pear, scallions and chopped honey-roasted peanuts, for serving

Directions
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 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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