Gochujang Roasted Tofu Filling
2 T. gochujang (Korean chili paste)
3 T. sesame oil
2 T. maple syrup
1 lb. extra firm tofu
Preheat Oven to 400 degrees. Line a pan with parchment paper and lightly oil it’s surface.
In a small mixing bowl, whisk together the gochujang, sesame oil, and maple syrup. Cut the tofu into thin strips, about ¼ inch thick, ½ inch wide, and 2-3 inches long. Gently toss the tofu in the marinade, to cover all sides. Arrange the tofu strips and all marinade onto the baking sheet, leaving a little space between all strips. Bake at 400 degrees for 15-18 minutes until golden brown and a little crispy.
1 minced scallion
1/2 C. vegenaise (Adam’s favorite) or other vegan mayonnaise alternative
2 T. sriracha sauce
2 T. maple syrup
Combine all ingredients in a small bowl, whisking for about 30 seconds, until an even orange color develops.
Setting up the Tacos
8 corn tortillas (5-6 inch size for tacos)
2 C. baby arugula
2/3 C. kimchi (without fish)
1/4 C. additional gochujang (optional for garnish)
3 T. toasted sesame seeds (optional for garnish)
1/4 C. thinly sliced scallions (optional for garnish)
Warm the tortillas on both sides by placing them over a gas burner for about 10 seconds on each side. Flip the tortillas with tongs.
Lay out all the warmed tortillas. On each tortilla, spread about 1 tablespoon of sriracha cream, a small pile of arugula, 2-3 tablespoons of kimchi, and 4 strips of tofu. Optionally garnish each taco with additional gochujang, sesame seeds, and scallions.
Makes about 1/2 gallon
1 head napa cabbage
1 daikon radish, peeled and cut into short, french fry shaped pieces
8 red radishes, scrubbed and sliced thinly
1/2 C. salt
4 C. room temperature water
1 T. minced ginger
1/4 C. chopped onion
3 cloves garlic
2 t. sugar
1/3 C. korean ground chili
1 t. additional salt
3 T. water
Rinse the napa cabbage, and discard any wilted outer leaves. Roughly chop the cabbage, discarding the stemmy center core. In a bowl, toss together the cabbage, and sliced daikon and red radishes. In a gallon jar (or other large container) combine the ½ cup of salt and the 4 cups of water. Pack the cabbage and radishes into the jar and let them sit out at room temperature in the brine for 5 hours. Drain and rinse the brined vegetables in a colander with cool water.
In a food processor, process together the ginger, onion, garlic, sugar, Korean ground chili, 1 teaspoon salt, and 3 tablespoons of water, to form a bright red smooth paste. In a bowl, massage the chili paste into the drained vegetables to coat all sides. Press the chili coated vegetables into a ½ gallon glass jar, and really tamp them down, to remove extra air. Cover the jar and let it ferment at room temperatures between 60-78 degrees for 3 days. At this point, open the jar and press the kimchi down again to remove air bubbles. Allow the kimchi to ripen for at least 4 more days under refrigeration before use. Kimchi should stay good for a few weeks under refrigeration.