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Vegan Kung Pao Tacos with Kimchi Fried Rice


A unique fusion of Chinese and Mexican flavors, featuring crispy tacos filled with spicy vegan strips, topped with kimchi fried rice, pickled carrots, and cilantro.

Cuisine: Chinese-Mexican Fusion
Servings: 4-6


  • 1 cup firm tofu, drained and cut into small pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 2 teaspoons sesame oil
  • 1 teaspoon grated ginger
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 6 tacos shells
  • Kimchi fried rice (see below for recipe)
  • Pickled carrots (see below for recipe)
  • Cilantro, chopped

Kimchi Fried Rice

  • 2 cups cooked rice (preferably day-old rice)
  • 1 cup kimchi, chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • Salt and pepper, to taste

Pickled Carrots

  • 4-6 carrots, peeled and thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  1. In a blender or food processor, combine the tofu, soy sauce, cornstarch, sesame oil, ginger, red pepper flakes, cumin, smoked paprika, and salt and pepper to taste. Blend until smooth.
  2. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Add the strips and cook for about 5-6 minutes, until crispy and golden brown.
  3. Warm the tacos shells according to package instructions.
  4. Assemble the tacos by placing a few pieces of the vegan strips on each shell, followed by a spoonful of kimchi fried rice, pickled carrots, and cilantro.

Matching Drinks

Pinot Grigio: A crisp and refreshing white wine that complements the bright flavors of this dish.

Gewürztraminer: A white wine with a hint of spice and fruitiness that pairs well with the bold flavors of this dish.

Herb-Infused Water: If you prefer a non-alcoholic option, herb-infused water (such as lemon and rosemary).