Crunchy Tofu Tacos

• Place the tofu on a rack lined with paper towels and drain for 15 minutes.
• Meanwhile, in a large bowl, combine 10 g 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 20 g of chili powder and 15 g of salt.
• In a medium, deep skillet, heat the oil until it reaches 185°C.
• 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 180°C.
• 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.

To make your own Mexican tortillas: read the recipe