Kimchi tacos

Crispy kimchi tacos with tofu, pak choi and creamy soy mayonnaise offer an explosion of umami, acidity and freshness. Topped with avocado, cilantro and toasted sesame seeds, every bite is full of texture and flavour.

https://www.ica.se/recept/kimchitacos-750343/



Ingredients

8 pcs

1 dl mayonnaise
1 tbsp Japanese soy
1 pak choi
1 pack kimchi (190 g each)
1 tbsp roasted sesame seeds
2 avocados
1 pot coriander
230g tofu
2 tbsp gochujang
3 tbsp flour
1 egg
2 dl panko (Asian breadcrumbs)
2 tbsp oil
salt
8 tortilla bread (small)

Do this:

Mix mayonnaise and soy sauce.

Shred the pak choi and mix with kimchi and sesame seeds.

Halve, pit and remove the avocados. Cut them into slices.

Coarsely chop the coriander.

Cut the tofu into 16 thin sticks (for 8 pieces). Mix the tofu with the gochujang.

Pour flour onto a plate. Crack and whisk the egg onto another plate. Pour the panko onto a third plate. Mix the tofu sticks first with the flour, then dip them in the egg and finally in the panko.

Fry the tofu in oil in a frying pan until crispy. Season with salt.

Heat the tortillas in a dry frying pan.

Serve the tofu in tortillas with kimchi, avocado and soy mayonnaise, top with coriander and, if desired, some extra sesame seeds.