Spicy marinated tofu served with gluten-free corn tacos.
- 2 cups masa harina flour
- 1 tbsp hot olive oil
- 1 tsp salt
- 1 cup boiling hot water you may need less or more
- 600 g firm and drained tofu cut in thick slices
- 3 cloves garlic grated
- 1 inch ginger grated
- 1/2 tsp chilli flakes
- 1 tbsp tomato ketchup
- 1 tbsp gochujang chilli paste use normal mild chilli paste if you can't find.
- 1 tbsp miso paste
- 2 tsp cocoamino sauce use soy sauce if you can't find it
- 1/2 tsp or to taste salt
- 1 tbsp oil
- 4 tbsp Breadcrumbs
Add salt, hot olive oil to the flour and mix it with a wooden spoon till it resembles bread crumbs texture. Start pouring hot water whilst mixing the flour with the wooden spoon. You may not need all the water to form the dough.
Make a soft and pliable dough. Let the dough rest for 10 minutes. Divide the dough into 12-14 equal parts. For rolling the tortillas, use a tortilla press lined with 2 clean pieces of plastic or baking parchment. Put the dough ball and press to make round tortillas. You can also cut them with 15CM or 6 inch round cutter.
If you don't have the tortilla press, simply use 2 pieces of baking parchment to roll the tortillas and then cut it with the round cutter. Roast these tortillas on a cast iron pan or heavy non-stick pan for 30 seconds each side. Store it in a damp tea towel.
Mix all the ingredients mentioned for tofu. Coat the tofu pieces with this sauce generously and let it sit for 10 minutes. Coat the marinated tofu pieces in the breadcrumbs.
Heat a heavy-bottom pan and pan-fry the marinated tofu pieces till they are crispy and golden brown from outside.