Asset 1 Kimchi Slaw on “Fish” Tacos

Serving Size 4

Prep Time 30 mins

Cook Time 30 mins

Difficulty Easy

Ingredients

Inspired by Foodie Crush 

For the slaw 

  • 1 small head napa cabbage, thinly sliced 
  • 1 cup red cabbage, thinly sliced 
  • 4 green onions, chopped 
  • 1 large carrot, shredded 
  • 1 red bell pepper, seeded and thinly sliced 
  • 6 tablespoons seasoned rice vinegar 
  • 2-3 tablespoons gochujang 
  • 2 tablespoons grapeseed or canola oil 
  • 2 cloves garlic, pressed 
  • 1 tablespoon grated fresh ginger 
  • 1 tablespoon soy sauce 
  • 2 tablespoons sesame seeds 

For the beer-battered tofu fish: 

  • 1½ cups all-purpose flour 
  • 2 tablespoons cornstarch 
  • ¼ teaspoon turmeric 
  • ¼ cup fresh dill, finely chopped 
  • 1 teaspoon salt 
  • ¼ teaspoon black pepper 
  • 1¼ cups cold beer 
  • 2 (9½-ounce) blocks extra-firm tofu, drained and pressed 
  • 4 sheets of sushi nori 
  • 2 cups sunflower oil 
  • Taco tortillas 
  • Spicy vegan aioli  

Preparation

  1. For the slaw:
  2. Add the cabbages, green onion, carrot and red bell pepper to a large bowl. To a glass jar fitted with a lid, add the rice vinegar, gochujang, oil, garlic, ginger and soy sauce. Shake well (or whisk if it doesn't incorporate) and pour over the cabbage mixture. Toss to coat and top with sesame seeds. Refrigerate for 15 minutes up to overnight.
  3. For the tofu fish:
  4. For the tofu fish, in a large bowl, stir flour, cornstarch, turmeric, dill, salt, and black pepper. Slowly pour in beer and whisk to get rid of any lumps. Place batter in refrigerator.
  5. Slice each block of pressed tofu horizontally, to get 4 thin rectangles. Press a sheet of nori over one side of each tofu slice.
  6. Heat sunflower oil in a large, deep frying pan over medium heat. Remove batter from refrigerator. Dip tofu slices in batter to fully coat, then use a slotted spoon to place in pan for 3 to 4 minutes, before turning and cooking other side until light golden in color.

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