Korean Tacos with Pear Cilantro Slaw

gingerb85

From VegNews May/June 2011

For the tofu:

6 cloves garlic, crushed
1/4 cup soy sauce
2 rounded tbsp dark brown sugar
1 tbsp toasted sesame seeds
1 tbsp peanut or vegetable oil
2 tsp tomato paste
1 1/2 tsp toasted sesame oil
1/4 tsp Korean red pepper powder (I subbed cayenne)
2 scallions, finely chopped

1 14-oz package extra firm tofu, drained and sliced into 8 pieces and pressed for 10 minutes

Whisk all above ingredients together and pour over tofu slices, turning to make sure both sides of the tofu is covered. Cover dish and marinate, turning slices occasionally, for 20 minutes.

Over medium-high heat, spray grill pan with cooking spray. Grill tofu on each side 2-3 minutes until brown.

For Pear Cilantro Slaw:

1 large Asian pear, cored, coarsely grated, and squeezed to remove excess juice
2 1/2 cups finely shredded Napa or Savoy cabbage
1 cup chopped cilantro
1-2 jalapeno peppers, roasted and finely chopped
2 scallions, finely chopped
3 tbsp fresh lime juice
1 tbsp agave nectar
1/2 tsp salt

Place ingredients in a bowl and toss together.

To Serve:

8 corn tortillas (I hate corn - I used flour), warmed in the pan after cooking the tofu
8 leaves of ruffled green or red leaf lettuce
2 avocados, sliced
Mung, soybean, or radish sprouts
Cabbage Kimchi (which I couldn't find anywhere in our redneck grocery stores)
Hot sauce or hot pepper paste

Place a leave of lettuce over the hot tortilla. Top with tofu, slaw, avocado, sprouts, kimchi, and hot sauce.

This was SOOOOO good!!!

slimdownspicey

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kkoshiro

Do u have the n utrition facts and servings

layc0

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