|▲Korean style spicy veggie tacos. Photography by Lori Lynn.|
Inspired by a vegetarian taco recipe by Rick Bayless (Harvest To Heat cookbook), Lori Lynn introduces us a way to start this Fall with a spicy and colorful Koreanstyled Veggie Tacos. “In this latest incarnation, tofu is seasoned with gochujang (red chile pepper paste) paired with colorful vegetables, zesty pickles, and egg, resulting in a spicy, crunchy, vibrant vegetarian taco that might be a cross between Korean lettuce Wraps and the craze of fusion Korean Tacos.” said Lori Lynn. The gochujang is the key ingredient, which is said to bring the distinctive bright spicy flavor of these tacos. Also, for those that are vegan, adding radish sprouts instead of the sliced egg omelette would make an equally satisfying meal!
For the Tacos:
• 4 Flaxseed and Blue corn tortillas
• olive oil - light drizzle
• 1/2 block Extra Firm Tofu, drained and crumbled
• 1 t. Sesame oil
• 1 T. Korean red chile pepper paste (gochujang)
• 2 Scallions, thinly sliced
• Sea salt to taste
• 4 Perilla leaves (kkaet nip)
•4 T. Korean Seasoned Soybean sprouts
• 12 slices Pickled cucumber
• 1/4 Red onion, thinly sliced
• 1 small carrot, sliced into ribbons
• 1/2 c. Daikon, diced
• 2 eggs
For the Sauce:
• 3 T. Red chile pepper paste (gochujang)
• 1 t. Sesame oil
• 1 t. Rice Wine Vinegar
• 1 t. Sugar
• water (if needed)
To make the spicy tofu scramble:
1. Well-drained extra-firm tofu is crumbled by hand then lightly browned in a non-stick skillet with a bit of toasted sesame oil.
2. Gochujang is thinned with a small amount of water then stirred into the tofu.
3. The tofu scramble is finished by adding a generous amount of thinly sliced scallion and a bit of sea salt.
1. Place kkaet nnip (Korean perilla leaf also called sesame leaf) on the warm tortilla. Perilla leaf adds a pleasing herbal note to the tacos.
2 Top with a heaping spoonful of tofu scramble then with seasoned soybean sprouts.
3. Add pickled cucumber and onion, and carrot ribbons and diced daikon.
4. cook a very thin layer of beaten egg with a pinch of salt (I use no cholesterol egg substitute) in a non-stick pan.
5. Slice the cooled egg into thin ribbons.
6. Finally, top the taco with egg ribbons.
1. Mix 3 T. gochujang paste with 1 t. each sesame oil, rice wine vinegar and sugar (plus a little water if too thick).
2. Drizzle gochujang sauce over the taco.
More Info on Lori Lynn:
Lori Lynn (full name Lori Lynn Hirsch Stokoe) is a power food blogger who is also a private school accountant, professional table setter, and food critic. She has been in the food industry for more than 20 years. Taste With The Eyes is no simple blog. This six year old blog has over 700 posts revolving around reviews on great restaurants she has discovered, her own recipes of foods inspired from other cultures, and her titillating images of food. Among these dishes that are inspired by other countries, Korean culture is one of her current major influences.
Visit her website: http://www.tastewiththeeyes.com/ and follow lori lynn on twitter: @tasteblog to check out her latest food creations!