Kimchi Tacos

tacos

Some people’s minds are like rivers. They are always moving, always catching the light in a brilliant and novel way, always flowing along.

My mind is more like a field in November. Most of the time, it seems pretty dull and pretty plain, mostly barren and occasionally a little swampy and dreary and cold.

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But very occasionally, if the light is just the right way and the wind is moving just so — my November field of a mind suddenly dazzles me in a way that makes me pull over to the side of the road and just stare and stare. I’ve always wished to be more like the river people, with their steady flow and incessant beauty. Sometimes it takes a long, long time for the November field to have its moment. But when it comes at last, I cannot imagine that there is anything quite so stunning as a field in November. It seems to make up, somehow, for all the days when the beauty wasn’t there.

Here is a recipe I have been meaning to share for some time. But what with moving and painting, internet dilemmas, unpacking some boxes and re-packing others, and day after day when the light wasn’t quite the right way, I just never seemed to get to it.  Fortunately, kimchi tacos don’t easily go out of style, so I think they will be just as fitting now, as when I made them when the leaves were still on fire.  We have had snow (snow!) and my breath has been coming out as smoke when I go for my morning walk. I have been picking the last of the wild apples, and sneaking up on white tailed dear. What have you been up to? Is it too early, do you think, to put up the Christmas tree?

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Kimchi Tacos

Ingredients

    For the tofu:
  • 1 10 oz package firm tofu (I like Wildwood sprouted tofu)
  • 1/4 cup tamari
  • 1/4 cup toasted sesame oil
  • 1/4 cup honey or maple syrup
  • For the tacos:
  • 1 small head pok choi, sliced into fine ribbons
  • 1 carrot, grated
  • 1/2 jar of Korean kimchi
  • 1 package corn tortillas
  • 1 small bunch cilantro, roughly chopped
  • Hoisin suace and Sriracha to serve

Instructions

  1. Preheat the oven to 400 degrees F (200 degrees C). Slice the tofu into rectangular pieces about the size of your thumb. Mix together the remaining ingredients in a bowl and then add the tofu, turning the pieces in the sauce until they are well coated. Place the tofu an oiled baking sheet, drizzling any extra sauce over the top, and roast for 15 minutes. Flip the pieces over, and roast for an additional 10 to 15 minutes, or until crispy and browned on the outsides.
  2. When the tofu is just nearly done, wrap the tortillas loosely in foil and place in the oven for about 5 minutes to warm them slightly. While they are heating, place the pok choi in a colander and pour a quart of boiling water over the greens, to wilt them slightly.
  3. To assemble the tacos, start with a few pieces of tofu. Add a handful of pok choi greens and a sprinkle of grated carrot. Follow with the kimchi. Drizzle the Hoisin sauce and Sriracha over the top to taste, and finish with a sprinkling of cilantro. Enjoy hot.

 

Comments

  1. Cathy says:

    I think you have summed up that feeling of November fog beautifully; my brain seems to function less clearly when there’s less daylight! I’ve never tried roasting tofu before, but this has inspired me to try it. Thanks!

  2. Rosanna says:

    I missed reading your blog – and I love it that this blog’s recipe is easy to do. Heaven for someone who doesn’t know how to cook and loves kimchi!

  3. Clara says:

    What an interesting spin on tacos. I would never of thought, but it makes such complete sense. It’s certainly not too early for a christmas tree…if it’s snowing you could consider that a sign of preemptive festive cheer. I’m sitting with coconut water with a big dash of rosewater and crushed mint in attempt to keep the heat from curdling my mind. This recipe will be perfect for that too I think!

  4. Lucinda says:

    As one who lives opposite a (currently) November field, I can attest to the subtlety and wonder of it’s changing beauty. It might not flow like a river but, when you have eyes to look, you will always find something delightful within it.
    And yummy looking tacos too!! xx

  5. Danielle, I love reading your blogs and the subtle imagery you infuse in your writing. It’s one of the most refreshing works I’ve encountered. I look forward to reading more of your works as it brightens my day and gives me the drive to be more personal with my writing. Someday, when I’m in Michigan or if you are in New York City, we should make a plan to meet and cook.
    Happy blogging
    Mohan