As far as summertime bites go, few other foods hold a candle to tacos. They’re light and airy, and the perfect complement to otherwise hot and heavy afternoons, and depending on your mood you can fill them with anything from fresh avocado and lime to sauteed vegetables and hot sauce. But as satisfying as a duo of stuffed corn tortillas can be (especially when paired with tangy margarita, or two), their most redeeming quality may just be how easy they are to prepare.
When making tacos, I try to pair flavors that accentuate one another. Since tofu benefits from it’s amazing ability to lap up anything it’s cooked with (in this case, a hodge-podge of spices), and kimchi works wonderfully in balancing out puingent spices like cumin and oregano, I brought them together along with creamy avocado and a hint of tangy lime juice, and it was such a satisfying mouthful I had to share.
Recipe: Rina Oh
Spiced Tofu and Kimchi tacos
Yields 12 tacos
Ingredients
1 package of fresh corn tortillas
2 tablespoons extra virgin olive oil
1 pound extra firm tofu, crumbled
4 jalepeno, diced
1 cup cherry tomato, sliced
2 scallions, sliced
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon soy sauce
1 avocado, diced
1/2 cup Napa cabbage kimchi chopped
Fresh lime juice (optional)
Directions
1. In a medium skillet, heat olive oil and add tofu and jalapeño in a medium heat. Cook for about 5 minutes stirring frequently until jalepeno is tender. Add herbs and spices and cherry tomatoes. Cook for an additional 3 minutes and add soy sauce. Season to taste with salt and pepper. Remove from heat and set aside.
2. Toast corn tortillas and assemble tacos by adding tofu, topped with avocado and kimchi.
This recipe takes less than 15 minutes in preparation and cooking time!