Crispy Tofu and Korean Kimchi Tacos

Not so long ago I was introduced to the flavor bomb combo of kimchi and gochugaru (Korean chili pepper paste). First united on THE BEST fried chicken sandwich of all time, we now have a meatless option for the vegan eaters. Shake up your dinner vibes with these Crispy Tofu and Korean Kimchi Tacos.

Ingredients List (feeds 4)

Tofu Marinade

• 1 cup unsweetened almond milk
• 1 tsp rice wine vinegar
• 3 Tbsp. Gochujang paste
• 2 Tbsp. soy sauce
• 1 tsp. agave syrup
• 1.5 blocks extra firm tofu, cut into 1/2 inch cubes

Crispy coating

• 2 Tbsp corn starch
• 1 tsp calt
• 1 tsp chili powder
• 2 1/2 cups corn flakes, finely crushed 
• Avocado or vegetable oil

Gochujang Drizzle

• 3/4 cup mayonnaise (vegan options available)
• 3 tsp Gochujang paste
• 2 tsp rice wine vinegar

Gochugaru seasoning blend

• 2 Tbsp gochugaru flakes
• 2 tsp coarsely ground black pepper
• 1 Tbsp sugar
• 2 Tbsp black sesame seeds
• 2 tsp kosher salt

For the Tacos

• 12 corn tortillas
• 16 oz jar Kimchi (vegan options available)
• Cooked brown or white rice (optional)

Method

Step One: In a large bowl, whisk together the almond milk, rice wine vinegar, gochujang paste, soy sauce, agave, and corn starch. Drain and squeeze excess liquid out of tofu, cut into cubes, and add to marinade. Toss to coat. Let sit for 30 minutes. 

Step Two: Preheat the oven to 400 degrees and prepare optional rice according to directions. Crush your corn flakes and toss with salt and chili powder. This works great all together in a food processor. Put mixture in a large bowl.

Step Three: Lightly oil a large baking sheet. Remove tofu pieces from marinade one at a time, dredge through the cornflake mixture, and place evenly on baking sheet. Brush or spray tops with more oil.

Step Four: Bake the tofu for 30 minutes, turning pieces after 15 minutes.

Step Five: While the tofu is baking make the gochujang mayo and seasoning. In a small bowl whisk together the mayo, gochujang and rice wine vinegar. In another small bowl mix gochugaru seasonings.

Step Six: A few minutes before tofu is finished baking, begin searing or warming tortillas with your preferred method. I sear mine over an open flame on my gas cooktop. Serve crispy tofu with tortillas and/or rice, kimchi, a sprinkle of spice mix, and drizzle of gochujang mayo.