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Crunchy Tofu Tacos

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Tiffany Ann Jackson   •  30 Aug   •  Report

Tiffany Ann Jackson   •  30 Aug   •  Report
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Ingredients

One 14-ounce package extra-firm tofu, cut into 1-inch cubes

3 tablespoons Korean chile powder or hot paprika

1 tablespoon Korean pepper paste (kochujang)

1 tablespoon finely grated garlic

1 tablespoon finely grated ginger

1 tablespoon toasted-sesame oil

Kosher salt

1 cup cornstarch

2 cups vegetable oil, for frying

12 corn or 5-inch flour tortillas, warmed

Hoisin sauce, kimchi, Asian pear, scallions and chopped honey-roasted peanuts, for serving

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