I’m slowly becoming a fan of food trucks. After finding this recipe and hearing from friends that they’ve been to this food truck and tried these tacos which they say is sooo good I feel like this could put me into the definite fan category. Joe Kim of the Flying Pig makes and sells these high-demand tacos from his pink truck in L.A.

One 14-ounce package extra-firm tofu, cut into 1-inch cubes
3 Tbs. Korean Chile powder or hot paprika
1 Tbs. Korean pepper paste (kochuang)
1 Tbs. finely grated garlic
1 Tbs. toasted-sesame oil
Kosher salt
1 cup of corn starch
2 cups grapeseed oil for frying
12 corn or 5-inch flour tortillas, warmed
Hoisin sauce, kimchi, Asian pear, scallions and chopped honey-roasted peanuts for serving


Place the tofu on a rack lined with paper towels and drain for 15 minutes.
In a large bowl, combine 1 tablespoon of 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.
In a medium deep skillet, heat the oil until it reaches 365. Add the tofu to the Chile sauce and stir gently to coat. Scrape 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 ½ minutes; maintain the heat near 360. Using a slotted spoon, transfer the crunchy tofu to a paper towel-lined rack and sprinkle salt.
Serve the tofu right away with the tortillas, hoisin sauce, kimchi, Asian pear, scallions, and peanuts.
Thanks to: Joe Kim of the flying pig and www.foodandwine.com who featured this recipe

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