Last month's issue of Food and Wine had a really neat article on tacos and taco recipes. One of the recipes was for a crunchy Korean inspired tofu taco. It's a really unusual recipe, and I was excited to make it. Dave doesn't love spicy food as much as I do, so instead of making Korean-flavored tacos with kimchi, I made more of a generic "Chinese" version--soy sauce, sesame oil, and sweet chili sauce as a marinade. (I marinated the tofu for several hours in the fridge to give it extra flavor.) I made a Napa cabbage slaw as a topping, using a soy sauce based dressing. I also added some chow mein noodles for a bit of crunch. Dave added sweet and sour sauce to his tacos, but I thought they were delicious as is.
The tofu in this recipe is deep-fried, but you could also bake it in the oven or even grill it. I've always found deep-frying to be a bit scary, especially since I'm quite clumsy and get distracted easily. When I made these tacos I did start a very small kitchen fire, and ended up with a nasty oil burn on my wrist. Still, the tacos were fabulous, and I only deep-fry when Dave's around though--house rules.
If you do decide to bake or grill the tofu, leave off the corn starch.
Here's the link to this yummy recipe.