Most of the tofu and kimchi tacos on the food scene are vegetarian but I wanted to turn a classic Korean dish --dubu kimchi (warm tofu with a stir-fry of kimchi and pork belly) -- into a taco filling. The triad of ingredients is wonderful so why not see what it’s like in a corn tortilla?
I started thinking about the taco filling idea as I was developing the dubu kimchi recipe for the tofu cookbook. I could have squeezed the tofu taco concept into the book as a recipe “Variation,” but there was an inherent brilliance in the original dish (see page 145 in Asian Tofu). I didn’t want to distract from it by cluttering the page with recipe TMI (too much information).
So I saved the idea for the right online moment. In tribute to the 20th anniversary of the 1992 Los Angeles riots and Cinco de Mayo, I tackled my Mexi-Korean taco idea this week. Combining Mexican and Asian flavors has been going on for a long time. Mexi-Asian didn’t start with Roy Choi’s Kogi tacos and David Chang’s Momofuku’s ssam wraps in flour tortillas.