3 Tbsp Korean chili powder or hot paprika
1 Tbsp Korean pepper paste, kochujang
1 Tbsp finely grated garlic
1 Tbsp finely grated ginger
1 Tbsp toasted sesame oil
1 cup cornstarch
2 cup vegetable oil, for frying
12 corn or flour tortilla, 5-inch, warmed
Hoisin sauce, for serving
kimchi, for serving
Asian pear, for serving
chopped honey-roasted peanuts, for serving
scallion, for serving
1. Place the tofu on a rack lined with paper towels and drain for 15 minutes. Meanwhile, in a large bowl, combine 1 tablespoon of the chili powder with the pepper paste, garlic, ginger and sesame oil and season with salt. In another large bowl, whisk the cornstarch with the remaining 2 tablespoons of chili powder and 1 tablespoon of salt.
2. In a medium, deep skillet, heat the oil until it reaches 365°. Add the tofu to the chili sauce and stir gently to coat. Scrape the tofu into the cornstarch mixture and toss to coat. Transfer the coated tofu to a colander to tap out the excess cornstarch. Fry the tofu in one batch, stirring occasionally, until golden and crunchy, 3 to 3 1/2 minutes; maintain the heat near 360°. Using a slotted spoon, transfer the crunchy tofu to a paper towel-lined rack and sprinkle with salt. Serve the tofu right away with the tortillas, hoisin sauce, kimchi, Asian pear, scallions and peanuts.