Ingredients
1 package extra-firm tofu
3 tbsp. Korean chile powder or hot paprika
1 tbsp. Korean pepper paste (kochujang)
1 tbsp. finely grated garlic
1 tbsp. finely grated ginger
1 tbsp. toasted-sesame oil
kosher salt
1 c. cornstarch
2 c. vegetable oil
12 corn or flour tortillas
hoisin sauce
kimchi
Asian pear
scallions
Chopped honey-roasted peanuts
Preparation
Step 1Place 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 2In a medium, deep skillet, heat the oil until it reaches 365 degrees F. 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 degrees. 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.
