Crispy Hoisin Tofu Tacos With Scallion Tortillas | VegNews

Ingredients

• For the quick-pickled cucumbers:
• 1 English cucumber, sliced
• 1 cup rice wine vinegar
• 1 teaspoon soy sauce
• 2 teaspoons
• cane sugar
• ¼ teaspoon salt
• ½ teaspoon red chili flakes
• For the Scallion Tortillas:
• ⅓ cup chopped scallions (the green parts), divided
• 1½ cups all-purpose four
• ¾ cup boiling water
• ¼ cup sesame oil, divided
• For the tofu:
• 1 (16-ounce) block
• extra-firm tofu
• , pressed
• 3 tablespoons cornstarch
• ¼ cup vegetable oil
• ½ cup hoisin sauce