Servings: Makes 12 tacos
Ingredients 1 package (14 ounces) extra-firm tofu , cut into 1-inch cubes3 Tbsp. Korean chili powder or hot paprika1 Tbsp. Korean pepper paste (kochuujang)1 Tbsp. finely grated garlic1 Tbsp. finely grated ginger1 Tbsp. toasted sesame oilKosher salt1 cup cornstarch2 cups vegetable oil , for frying12 corn or flour tortillasHoisin sauce , for servingKimchi , for servingAsian pear , for servingScallions , for servingChopped honey-roasted peanuts , for serving
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 chili 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 chili powder and 1 tablespoon of salt.
In a medium, deep skillet, heat the oil until it reaches 365°. Add the tofu to the chili 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.