Asian Beer Battered Tofu Tacos with Homemade Kimchi

Ingredients

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Directions

1. Tacos
   
2. Mix IPA, flour, baking powder, salt and pepper in a medium bowl. Cover and refrigerate for approximately 20 minutes.
3. 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.
4. 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.
5. 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.
6. Serve immediately on warm tortillas with scallions, cilantro, peanuts, hoison, kimchi and a squeeze of lime.
7. Spicy Kimchi
8. Slice cabbage in half length-wise and core. Slice cabbage in 2-inch ribbons.
9. 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.
10. Mix scallions, garlic, ginger, sugar, soy sauce and Korean chili in a large bowl.
11. Add cabbage, tossing and coating well.
12. 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).