Asian Beer Battered Tofu Tacos with Homemade KimchiBy Someone Left the Cake Out in the Rain
- Meal: Entree
- Seasonality: Year Round
- Difficulty: Difficult
- Time: 30 minutes + kimchi prep
- Beer Style: India Pale Ale
Asian Beer Battered Tofu Tacos with Homemade Kimchi
- 16 ounces extra firm tofu
- 12 ounces beer, IPA or Pale Ale preferably
- 1 1/2 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 2 tsp Korean chili powder
- 1/3 cup cornstarch
- 1 cup Panko
- 2 cups vegetable, peanut, or canola oil
- 6-inch flour tortillas
- 1 medium head Napa cabbage
- 1/2 cup salt
- 4 scallions, chopped, use white and green parts
- 10 cloves garlic, minced
- 1-inch nub ginger, minced
- 1/3 cup sugar
- 1/4 cup soy sauce
- 2 Tbsp Korean chili powder
- chopped honey roasted peanuts
- hoison sauce
Mix beer, flour, baking powder, salt and pepper in a medium bowl. Cover and refrigerate for approximately 20 minutes.
Drain the water from the tofu package. Place tofu block on a paper towel lined plate. Place another sheet of paper towel over the tofu and a heavy plate on top. Allow tofu to drain for at least 20 minutes. Pat tofu dry and cut into 1/2 inch squares.
Make a small tofu assembly line—the first bowl will contain cornstarch, the second is the beer batter, the last Panko. Place a baking sheet or cutting board at the end to hold your little tofu bites. Dredge tofu squares in the cornstarch, knocking off any excess. With a fork, dip the tofu in the beer batter and cover completely, turning to get all sides. Knock off any extra batter. Dip into the Panko and coat completely. Place on baking sheet.
In a deep skillet, heat oil, approximately 2 inches deep, over medium heat. When the oil has reached approximately 350 degrees, drop in tofu. Allow to cook approximately 4-5 minutes each side. Remove and place on paper towel lined baking sheets.
Serve immediately on warm tortillas with scallions, cilantro, peanuts, hoison, kimchi and a squeeze of lime.
Slice cabbage in half length-wise and core. Slice cabbage in 2-inch ribbons.
Place cabbage in a large bowl, cover with salt and enough water to cover. Set a plate on top and let sit overnight, or 24 hours. Drain well and pat dry.
Mix scallions, garlic, ginger, sugar, soy sauce and Korean chili in a large bowl.
Add cabbage, tossing and coating well.
Pack tightly into a sterilized jar and cover. Store at room temperature. After 24 hours open to release gases and check fermentation. Let ferment up to 4 days and then refrigerate. The longer you allow the kimchi to ferment, the more sour it will become (similar to sauerkraut).
Someone Left the Cake Out in the Rain, is a cooking blog by Megan, a simple girl from the Mid-Atlantic who has lived all over and dabbled in everything from ballet and bartending to law school and sports writing. Sharing her love and passion for food and cooking is a tremendous joy for her and cooking with craft beer only helps to combine two of her loves.