BLACK PEPPER TOFU TACOS

Ingredienser

1¾ pounds firm tofu (a little less than 2 14-ounce blocks)

½ cup cornstarch

2 cups plus 2 tablespoons canola oil

8 medium shallots, halved and thinly sliced

8 garlic cloves, finely chopped

2 serrano chiles, stemmed and thinly sliced crosswise

3 tablespoons finely chopped fresh ginger

3 tablespoons chopped chipotles from a can of chipotle chiles in adobo sauce

3 tablespoons low-sodium soy sauce

2 tablespoons sugar

2 tablespoons freshly ground black pepper

1 teaspoon kosher salt

3 scallions, finely chopped

12 6-inch corn tortillas

1 medium white onion, diced

¼ cup finely chopped fresh cilantro

1 cup Salsa Roja (this page)

Vejledning

It’s important to get as much water out of the tofu as possible before cooking it. To do this, place the tofu on a plate and then balance another plate on top and weight it down with any canned food you have in your cupboard (a big can of tomatoes works well). Let it sit for 30 minutes or so, occasionally draining off the water that the tofu releases. Pat the tofu dry with a paper towel, and dice it into 1-inch cubes.

Set up your frying station: Place the cornstarch in a medium bowl. Line a large plate with paper towels.

Heat 2 cups of the oil in a large deep saucepan over medium heat until the oil reaches 350°F on an instant-read thermometer. Add about one-third of the tofu to the cornstarch and use a fork to turn it in the cornstarch, making sure it’s well coated on all sides. Add the cornstarch-coated tofu to the hot oil and fry until it is lightly browned all over, using a frying spider or slotted spoon to turn it occasionally, about 3 minutes per side. Transfer the tofu to the plate lined with paper towels to drain. Repeat with the remaining tofu in two more batches.

Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat until it is shimmering. Add the shallots, garlic, serrano chiles, and ginger and cook, stirring often, until they are soft and slightly caramelized, 7 to 10 minutes. Stir in the chipotle chiles, soy sauce, sugar, pepper, and salt. Add the tofu to the skillet and cook, stirring gently, until it is warmed through, about 2 minutes. Add the scallions and gently fold them in, taking care to not break up the tofu. Set aside.

Preheat the oven to 250°F.

Wrap the tortillas in aluminum foil, place them in the oven, and let them warm until they’re fragrant and pliable, about 15 minutes.

Remove the tortillas from the oven. Unwrap the stack and line up the tortillas, assembly-line-style, on your work surface. Divide the tofu evenly among the tortillas and top it with the onion and cilantro. Serve with the Salsa Roja on the side.

Notater

This vegan taco is rich, spicy, and intensely flavored with fresh ginger and fiery serrano chiles, which makes it as satisfying as any meat taco on our menu. Yes, it’s fried, which is part of the reason why it’s so damned good. Just because something’s vegan doesn’t mean it’s healthy (or boring)! The trick to getting the fragile tofu to hold together is to fry it in small batches and gently remove it from the oil using a frying spider or a fine-mesh sieve. Top the tofu with the sauce once it’s in the taco—or serve the tofu and sauce over steamed rice.

OVERCOME YOUR FEAR OF FRYING

Frying can seem intimidating at first. But the trick is to be organized; have your ingredients prepared, have the right equipment laid out and ready, and have the oil temperature set to just the right heat. If you have a deep fryer with temperature controls and a basket, great—that takes care of most of that. But if you don’t, be sure to fry in a deep pot, and never fill the pot more than halfway with oil. You don’t want the oil boiling over and onto your burner! You’ll also want what’s called a spider strainer (or frying spider), a tool with a long handle and a metal basket at the end for removing food from the oil. A candy thermometer, deep-frying thermometer, or instant-read thermometer will help to monitor the temperature. For frying, 350°F is the magic number: it’s hot enough to cook whatever you’re frying all the way through and give it that perfect golden-brown crust without burning it.