• 1 package (14 ounces) extra-firm tofu , cut into 1-inch cubes
• 3 Tbsp. Korean chili powder or hot paprika
• 1 Tbsp. Korean pepper paste (kochuujang)
• 1 Tbsp. finely grated garlic
• 1 Tbsp. finely grated ginger
• 1 Tbsp. toasted sesame oil
• Kosher salt
• 1 cup cornstarch
• 2 cups vegetable oil , for frying
• 12 corn or flour tortillas
• Hoisin sauce , for serving
• Kimchi , for serving
• Asian pear , for serving
• Scallions , for serving
• Chopped 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.