Homemade crispy tofu Korean tacos

Ingredients:

Firm tofu

Ancho chili powder

Tomato paste

Sriracha sauce

Red wine vinegar

Cornstarch

Onion

Cilantro

Hoisin sauce

Kimchi

Sesame seeds

Corn tortillas

 

Combine Ancho chili powder, tomato paste, and red wine vinegar in a bowl, mix. Take block of tofu, cut into cubes. Roll in the chili paste, then dredge in cornstarch. Fry it up in hot oil until it's good and crispy. Put onto a paper towel, add salt to taste.

 

To make the tacos:

Warm some corn tortillas in an ungreased pan. Spread hoisin sauce at base layer of tortilla, then stack these in order: tofu, kimchi, onion, cilantro, sriracha, sesame seeds.

 

Smart.

Done