Sweet N’ Spicy Korean Jackfruit Tostada

Try this innovative plant-forward take on a classic Tostada. Jackfruit acts as your protein, with a punch of Korean BBQ flavor, and complemented with radishes, and Kimchi Aioli Slaw for an added ethnic twist.

Made with:

5226 - Custom Culinary Kimchi Prep 9903 - Custom Culinary Korean-Style Barbecue Sauce

What You'll Need

Amount	Ingredients
1 each	Yellow Corn Tortilla - Fried
1 tb	Radish - Shaved thin
1 tb	Cilantro - De-stemmed
2 ts	Thai Chili - Sliced thin on bias
1/4 ts	Sesame Seed - Toasted
1 tb	Kimchi Aioli Slaw, SUBRECIPE
1 cup	Kewpie Mayonnaise
1/2 ts	Custom Culinary® Kimchi Prep
1 ts	Rice Wine Vinegar
1 ts	Sugar
1 ts	Salt
2 cups	Red Cabbage - Shaved thin
1 cup	Napa Cabbage - Shaved thin
1/4 cup	Sweet/Spicy Korean Jackfruit, SUBRECIPE
1/4 cup	Jackfruit - Cut into quarters
1/3 cup	Custom Culinary® Korean-Style Barbecue Sauce

PREPARATION

Sweet N' Spicy Korean Jackfruit Tostada, SUBRECIPE: 1. Pull flesh away from the white pith and deseed each yellow fruit pod. 2. Grill jackfruit until flesh is tender. 3. While on grill, generously brush all sides of jackfruit with Custom Culinary® Korean Barbecue Sauce. 4. Once barbecue has carmelized, transfer jackfruit to a mixing bowl and shred using two forks. 5. Mix jackfruit with remaining barbecue sauce.
Kimchi Aioli Slaw, SUBRECIPE: Mix all ingredients together in a mixing bowl until incorporated.
Build the tostada in this order: 1. Place the tostada on a clean work surface. 2. Evenly spread .25 cups of jackfruit across the tostada. 3. Evenly spread .25 cups of napa cabbage coleslaw on top of the pulled jackfruit. 4. Place 1 tablespoon of radish on top of the tostada. 5. Evenly distribute 1 tablespoon of cilantro leaves. 6. Evenly distribute 2 teaspoons of thai chilies. 7. Evenly sprinkle the sesame seeds.