Saturday, July 10, 2010

Korean Tofu Tacos

In May, Food and Wine magazine included a story about different tacos from across the US. Most of the tacos in the story were traditional al pastor, chicken, or fish varieties, but they also showed a fun fusion option. Here in Austin, we enjoy a delightful plethora of taco opportunities of all kinds, and we even have a trailer that offers up Korean-Mexican fusion fare. Chi’lantro, the name being a melding of kimchi and cilantro, moves around town to different locations, and I haven’t been able to visit the trailer yet. So, when I saw these crunchy tofu tacos with kimchi in the magazine, they were destined for my dinner table. First, I needed to visit my nearby Korean market for kimchi and gochujang. As luck would have it, the only msg-free kimchi available that day was a big jar. I asked around about how to use some of it quickly to regain refrigerator space and got some great ideas like kimchi burgers and kimchi soup. Now, my big jar will be empty in no time.

To make these tacos, tofu was drained, patted dry, and cut into one-inch cubes. A paste was made from Korean chile powder, gochujang, garlic, ginger, sesame oil, and salt. In a separate bowl, cornstarch was combined with Korean chile powder and salt. The tofu cubes were tossed in the chile paste mixture and then in the cornstarch. Then, it was fried in hot oil for three minutes or less until browned and crunchy on the surface. Tortillas were filled with the fried tofu, hoisin sauce, kimchi, sliced pear, green onions, and chopped peanuts. I added a little extra gochujang as well.

I was completely thrilled with these tacos. This mix of spicy, tangy, crunchy, savory, and sweet was a big winner. I should have thought of this sooner, but an interesting substitution for the pear slices, and to extend the fusion concept, would be jicama. I also think this taco filling would be fun and delicious placed on top of crisp tostadas. Clearly, this is somthing I’ll be making again and again.



25 comments:

  1. You cook the best recipes! Sounds delish, and your photographs make it look amazing!

    ReplyDelete
  2. What an original dish! I love that combination of cuisines...

    Cheers,

    Rosa

    ReplyDelete
  3. These sound insanely delicious Lisa! I could get my family to happily eat tofu this way...those crispy little nuggets look irresistible!e

    ReplyDelete
  4. These look fabulous! I actually have one more pack of tofu from Costco I need to use soon so I've bookmarked the recipe :)

    ReplyDelete
  5. Very creative! Tofu, kimchi, and taco...that sounds just fantastic!

    ReplyDelete
  6. Wow, great flavours! Very healthy with tofu and looks so yummy!

    ReplyDelete
  7. I love the fusion tacos that have been making their way around the country and blogger world. These look like one of my favorite varieties that I've seen so far!

    ReplyDelete
  8. I have this love hate relationship with tofu. I've had some good ones but also some really bad ones but this does look very tasty indeed!

    ReplyDelete
  9. Wow, these look and sound delicious. Love the jicama idea, and have fun with the giant jar!

    ReplyDelete
  10. Oooh I love tofu cooked like this and the whole thing looks so flavorful and delicious. I love the way you describe all the layers of textures and flavors. Now I need you to come over here and make me this.

    ReplyDelete
  11. I want tacos!!!! I want Korean tacos. I love the use of tofu.

    ReplyDelete
  12. WOW. This may be the inspiration that I need to head to the other side of town to Tang Freres, the enormous, always too-crowded Asian supermarket. Your version looks even better than the one in the magazine, too..!

    ReplyDelete
  13. I definitely would like to try this....tofu is not bland at all!

    ReplyDelete
  14. This sounds amazing, Lisa! I'm not really a tofu fan, but I love the way you've done it here. I have a Korean market nearby too. Looks like I will be visiting it soon!

    ReplyDelete
  15. I love tofu, this fusion dish sounds great and convincing with your photo.

    ReplyDelete
  16. I think I've said this before but you are a brave woman! Glad to know that this recipe, which sounded interesting to me in the magazine, is a winner. I just visited a close-to-me giant Asian market and I'm sure I can find all my ingredients there. Thanks for taking the initiative.

    ReplyDelete
  17. i'm not one to turn away a taco, and this one sounds...interesting. the gochujang is definitely something i'd love to sample and i think it'd make the whole taco worthwhile!

    ReplyDelete
  18. I have done tofu the not so regular way with indian flavors. I am fascinated with the flavors here. They look wonderful.

    ReplyDelete
  19. I remember seeing this story and simply drooling over all those creative taco recipes. I love anything with kimchi, so I know I'd be over the moon about these spicy, crunchy tofu tacos.

    ReplyDelete
  20. You know what? I think you are the first person to ever tempt me to eat tofu :)
    *kisses* HH

    ReplyDelete
  21. Lisa these sound amazing.I'm so making these when I get the chance, thankyou! :D

    ReplyDelete
  22. This is a great take on fusion tacos! I love the texture of fried tofu but have only attempted it once (not a success); this may just encourage me to try again. 8-)

    ReplyDelete
  23. We love Korean tacos here, and your version sounds amazing. I just saw some that use poke as the main ingredient. Love all the creativity.

    ReplyDelete
  24. Yum, just read about this on Lorraine's blog and I'm so making these this weekend. Will be a sure winner for the boys

    ReplyDelete

Blogging tips