Crunchy Gochujang Tofu Tacos with Asian Pear & Peanuts

Crunchy Tofu Tacos

• One 14-ounce package extra-firm tofu, cut into 1-inch cubes

• 3 tablespoons Korean chile powder or hot paprika

• 1 tablespoon Korean pepper paste (kochujang or gochujang)

• 1 tablespoon finely grated garlic

• 1 tablespoon finely grated ginger

• 1 tablespoon toasted-sesame oil

• Kosher salt

• 1 cup cornstarch

• 2 cups vegetable oil, for frying (I used a fantastic Gwydir Grove Chilli and Lime olive oil and I shallow fried the tofu in less oil)

• 12 corn or 5-inch flour tortillas, warmed

• Hoisin sauce, kimchi (I used iceberg lettuce as I forgot to buy kimchi), Asian pear, scallions and chopped honey-roasted peanuts (I used macadamias), for serving

Step 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.

Step 2 - In a medium, deep skillet, heat the oil until it reaches 365°F.185C. 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°. 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.