Coconut–Plum Glazed Crispy Tofu with Roasted Potatoes + Steam-Bun Tacos (Rice Optional)

Ingredients

• Plum sauce, 160 g (about 2/3 cup)
• Coconut milk (full-fat), 200 g (about 3/4 cup)
• Tamari or soy sauce, 30 g (2 Tbsp)
• Rice vinegar, 15 g (1 Tbsp)
• Brown sugar, 12 g (1 Tbsp), optional (use if your plum sauce isn’t very sweet)
• Garlic, 2 cloves (10 g), finely grated
• Fresh ginger, 10 g, finely grated
• Extra-firm tofu, 900 g (about 2 x 14 oz blocks), drained
• Cornstarch, 40 g (about 5 Tbsp)
• Neutral oil, 45 g (3 Tbsp), plus more as needed
• Korean red/green peppers, 120–180 g (1–2 cups), sliced or kept whole if small
• Fancy salt, to taste
• Potatoes, 900 g (about 2 lb), cut into 2.5 cm / 1-inch chunks
• Neutral oil, 30 g (2 Tbsp)
• Fancy salt and black pepper, to taste
• Radish, 200 g (about 1 bunch), thin-sliced
• Celery, 120 g (about 2 stalks), very thin-sliced
• Chives, 10 g (about 1/4 cup), snipped
• Cilantro, 30 g (about 1 packed cup leaves), roughly chopped
• Mint, 10 g (about 1/2 cup leaves), torn
• Rice vinegar, 30 g (2 Tbsp)
• Sugar, 8 g (2 tsp)
• Fancy salt, 3 g (1/2 tsp)
• Steam bun tacos, 12 pieces (or 2 per person)
• Cooked rice, 900–1200 g (about 6–8 cups cooked)

Instructions

1. Heat the oven to 230°C / 450°F. Put two sheet pans in the oven to preheat (one for potatoes, one for tofu). Preheating the pans helps you get crisp edges.
2. Press the tofu (900 g): wrap in a clean towel and press under a heavy pan for 10 minutes while you prep everything else. You’re aiming for a drier, spongier feel.
3. In a bowl, toss radish (200 g) and celery (120 g) with rice vinegar (30 g), sugar (8 g), and salt (3 g). Let it sit until crisp-tender and slightly translucent at the edges.
4. In a second bowl, combine chives (10 g), cilantro (30 g), and mint (10 g). Keep this dry and fluffy—this is your “freshness lever.”
5. Toss potatoes (900 g) with oil (30 g), salt, and pepper. Carefully spread onto the hot sheet pan.
6. Roast 20 minutes, then flip. Keep roasting until the corners are deeply browned and you can hear a faint sizzle when you open the oven—another 15–25 minutes.
7. Tear or cube the pressed tofu into 2.5 cm / 1-inch pieces (tearing gives more craggy edges). Toss with cornstarch (40 g), oil (45 g), and a good pinch of salt until lightly coated.
8. Carefully spread tofu on the second hot sheet pan. Add Korean peppers (120–180 g) to the pan (whole small peppers blister great; larger ones can be sliced).
9. Roast 15 minutes, then flip/stir. Roast until tofu is golden, crisp on the ridges, and feels dry to the touch—10–15 minutes more. The peppers should be blistered with a little char.
10. In a small pot, whisk plum sauce (160 g), coconut milk (200 g), tamari/soy sauce (30 g), and rice vinegar (15 g).
11. Add garlic (10 g) and ginger (10 g). Simmer over medium heat until it’s glossy and lightly thickened—when you drag a spoon through, it should leave a trail that slowly fills in, 3–6 minutes. Taste; if needed, add brown sugar (12 g).
12. Toss the hot roasted tofu + peppers with about 1/2 of the glaze (start with ~200 g) just to lacquer. Keep the remaining glaze for drizzling.
13. Optional but excellent: brush or drizzle a little glaze over the roasted potatoes right before serving (don’t soak them—just a shiny kiss).
14. Warm steam bun tacos (12) according to package directions until soft and steamy.
15. Build each bun with a spoonful of tofu + peppers, a pinch of the quick-pickled radish/celery, and a big sprinkle of the herb pile. Drizzle a little extra glaze.
16. Serve with roasted potatoes on the side and rice (900–1200 g cooked) if you want it. The best bite is hot tofu + cold crunchy pickle + lots of herbs.

Notes

Make-ahead: Quick pickle can be made up to 24 hours ahead; keep herbs separate and add at serving. Leftovers: store tofu separately from buns/pickles; re-crisp tofu in a hot oven or air fryer until sizzling at the edges, then re-glaze lightly. If you want it spicier, slice the Korean peppers thin and toss them into the glaze for 30 seconds right before coating the tofu.