400 g of solid tofu
4 tbsp gochujang paste (goes well with chipotle paste also)
1 tbsp rice vinegar
1.5 dl panko or sesame seeds
1–2 avocados
0.5 cucumber
1 dl mayonnaise
2 dl sauerkraut
8 smaller tortilla breads or cauliflower tortillas – see recipe below
mint leaves
2 tsp Japanese soy sauce
2 tbsp rapeseed oil (always have these two at home)
Drain the tofu well and wrap in layers of kitchen roll. Then place in between two chopping boards and put something heavy on top (this is to press out all the excess water so you get a really firm tofu, which will then soak up all the flavours when you mix it up). Let sit for at least 15 minutes, but the longer the better.
Tear the tofu in to smaller pieces. Mix gochujang pasta, rice vinegar and soy sauce in a bowl. Add tofu in the marinade. Pour panko onto a plate and roll the tofu in it. Heat the oil in a pan and fry tofu till crispy. Cut avocado and cucumber into small pieces. Mix the mayonnaise in the bowl with the remains of the marinade.
Serve the freshly made tofu with avocado, cucumber, sauerkraut and gochujang mayonnaise on tortilla bread. Sprinkle with mint leaves if you like.