Crispy Tofu Korean Barbecue Tacos

Crispy Korean Barbecue Tofu Tacos

Ingredients:

Crispy Tofu Tacos

-1 14 oz. pack of Tofu, Defrosted

-1 1/2 cup Tempura Mix

-3/4 cup Korean Barbecue Sauce

The following seasonings to taste:

-Goya Adobo Seasoning (or seasoning salt or salt)

-Black pepper

-Garlic powder

-Water as needed

-Oil for frying

Toppings/Remaining Ingredients:

-Flour Tortillas

-Trader Joe’s Hot and Sweet Jalapeños

-Sliced Red Onion

-Cilantro

Spicy Mayo Dipping Sauce

-1/2 cup Vegan Mayo

-2 tablespoons of Sriracha

-1 teaspoon Agave Syrup

-1 teaspoon Garlic, minced

The following seasonings to taste:

-Salt

-Black pepper

Directions:

For the Spicy Mayo

For the Crispy Tofu Tacos

Prep the tofu. The night before, place tofu package in the freezer and freeze until solid. Defrost the tofu the following day. You can repeat this process (freezing and defrosting) if you would like the tofu to be dryer
Take tofu out of the package and ring out the water. You can also use paper towels to help you but your hands should suffice (the tofu is now strong enough to handle the squeezing from your hands)
Rip tofu into bit-sized pieces and set aside
Heat about 1 inch of oil in a large pan on medium heat
Make the batter. Place tempura mix and seasonings into a large bowl. Whisk in water to achieve a consistency slightly thinner than pancake batter. Adjust seasonings to your taste
Place the bit-sized pieces of tofu into the tempura mix. Gently fold the tofu into the batter with a slotted spoon
Gently place tofu pieces into the hot oil using the slotted spoon to knock off the excess batter
Fry tofu until golden brown and drain cooked pieces on a paper towel.
While the tofu is frying, heat the Korean Barbecue Sauce.
Place fried tofu in a bowl and pour Korean Barbecue Sauce over the tofu. Stir, making sure all the tofu pieces are coated with the sauce.
Assemble the tacos