Almost halfway through Veganuary and I’m starting to feel the slump. I feel like I need to start switching things up and step away from the firm tofu.
But before I do I wanted to share this Korean inspired crispy tofu taco with you.
I use my standard pressed tofu to fake minced meat method for this and then use elements of the marinade for Korean grilled chicken from Lucky Peach’s 101 Easy Asian Recipes to spice things up.
- 1/4 block firm tofu pp
- corn starch
- neutral oil for frying, about 2 tbsp
- 2 tbsp gochujang
- 2 tbsp honey (replace with sugar to make this vegan)
- 1 tbsp white miso
- 2 tbsp apple cider vinegar
- tortillas of choice (I like corn)
- toppings of choice
Place the tofu on some paper towels, place more paper towels on top of it, and weigh down with a heavy object for 30 minutes. I like to use my Le Creuset Dutch oven for this.
Once the tofu has been pressed, crumble it into pan-fried minced meat sized morsels and coat lightly in some corn starch. Now heat the neutral oil in a non-stick pan and fry off the tofu until parts become golden and crisp while other parts remain soft.
While the tofu is frying, mix together the gochujang, honey, miso and vinegar.
When your tofu is ready, remove from the pan and shake off any excess oil before tossing it into the sauce mixture. You are now ready to assemble your tacos!
Add whatever toppings you are in the mood for. In this case: thinly sliced spring onion, Kimchi and pickled daikon, recipes to follow at a later date. This is also great topped with some fresh cilantro and Kewpie mayo, if you’re not vegan of course.
This post is part of Veganuary 2019. Check out vegan recipes I’ve posted previously here, follow my adventures in Veganuary on instagram, or check out my Vegan and Vegetarian board on Pinterest for inspiration.