Asian Tofu Tacos with Hoisin Slaw
- 1 (14-ounce) package extra firm tofu
- ¾ teaspoon Chinese five-spice powder
- 3 tablespoons rice vinegar
- 2 cloves garlic, minced
- 2-inch piece of fresh ginger, peeled and grated
- 1 tablespoon toasted sesame oil
- 1 Asian pear
- ½ cup hoisin sauce
- ⅓ cup low-fat plain yogurt
- 5 green onions, white and light green parts, chopped
- 2½ cups finely shredded green or napa cabbage
- 8 small whole grain or brown rice tortillas
Instructions:
If you want to make a vegan version of this dish, try using Tofutti sour cream instead of the yogurt.
- Cut the tofu into 1-inch cubes and set on a plate lined with a few paper towels. Set aside to drain for at least 15 minutes, up to a few hours in the fridge.
- In a bowl, stir together the five-spice powder, 2 tablespoons of the rice vinegar, the garlic, ginger, and sesame oil. Pat the tofu dry. In a shallow dish, gently toss the tofu in the spice mixture. Let it marinate at room temperature for 15 minutes to 1 hour.
- While the tofu marinates, core the pear and thinly slice. In a large bowl, whisk together the hoisin sauce, yogurt, and the remaining 1 tablespoon of vinegar. Set aside.
- Heat a large frying pan over medium-high heat. Add ¾ of the green onions (setting the rest aside for garnish) and the tofu mixture and all its marinade into the pan. Sauté until the edges of the tofu are browned, 8 to 10 minutes.
- Toss the cabbage in the hoisin mixture to coat. Heat the tortillas over the stove flame. To assemble the tacos, fill each of the tortillas with some of the dressed cabbage, a few slices of pear, and some of the tofu mixture. Garnish with the remaining green onions and serve.