Vegan Korean "Fried" Tofu Tacos
Tortillas filled with super crispy Korean spiced tofu that is baked not fried. Topped with kimchi, gochujang mayo and cilantro.
Ingredients
Korean "Fried" Tofu
- 1 Block Extra Firm Tofu
- 1 C. Almond milk or non dairy milk of choice
- 1 tsp. Rice wine vinegar
- 2 Tbsp. Gochujang paste
- 2 Tbsp. Soy sauce
- 2 tsp. Agave
- 1 C. Corn starch
- 1 tsp. Salt
- 1 tsp. Chili powder
- 2 1/2 C. Corn flakes, crushed
Gochujang Mayo
- 1/2 C. Vegan mayo
- 1 tsp. Gochujang paste
- 2 tsp. Rice wine vinegar
Instructions
- Drain the tofu, place on paper towels and press a bit of the liquid out. Now cut the tofu into cubes.
- Now, in a large bowl, make a marinade. Add the almond milk and rice wine vinegar. Whisk. Let sit for a minute. Now whisk in the gochujang paste, soy sauce and agave.
- Now add the tofu cubes to the marinade. Try fully cover the tofu in the marinade. Let marinate for at least 30 minutes. Stirring every once in a while to make sure all the tofu soaks up the marinade.
- Now preheat the oven to 400 degrees.
- Then coat the tofu. In one bowl add the crushed corn flakes. In another bowl add the corn starch, salt and chili powder. Whisk together.
- Now take a piece of tofu, dredge in the corn starch, dip back into the marinade coating completely. Then toss in the corn flakes coating completely. Place onto a baking sheet sprayed with non stick spray. Repeat until all the tofu is coated. Then spray the tops of the tofu with non stick spray.
- Bake the tofu for 30 minutes. Flipping halfway through.
- While the tofu is baking make the gochujang mayo. Whisk together the vegan mayo, gochujang and rice wine vinegar.
- Once the tofu is done, take a tortilla, stuff with tofu, kimchi and cilantro, then top with gochujang mayo and maybe sesame seeds.
- Serve immediately. They are good.
Notes
Gochujang is a Korean red pepper paste. It should be fairly easy to find at most stores in the Asian section.