Korean Tofu Tacos with Kimchi Slaw

Ingredients

• For the gochujang sauce
• 2 garlic cloves, minced
• 4 teaspoons fresh ginger, minced
• 1 1/2 tablespoons gochujang
• 2 tablespoons natural peanut butter (no salt or sugar added)
• 1 tablespoon reduced-sodium tamari, or 2 tablespoons Low-Sodium Soy Sauce Substitute
• 1 teaspoon honey or monk fruit sweetener
• 2 teaspoons toasted sesame oil
• 1/4 cup warm water
• For the tacos
• 2 packages (14 oz each) extra-firm tofu, drained, patted dry and cut into 1/2-inch cubes
• 1 tablespoon avocado oil
• 12 corn tortillas
• 2 scallions, sliced
• 1/4 cup chopped fresh parsley
• For the kimchi slaw
• 8 oz coleslaw mix (cabbage and carrots)
• 1 cup shredded red cabbage
• 1/2 cup kimchi, chopped
• 1/4 cup plain nonfat Greek yogurt
• 1 tablespoon light mayonnaise
• 1 teaspoon rice vinegar
• Black pepper, to taste

Steps

1. Heat the oven to 350°F. Whisk all the gochujang sauce ingredients together in a medium bowl.
2. Heat the avocado oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, turning, until crisp in spots, 6 to 8 minutes.
3. Pour in the gochujang sauce and cook 2 to 3 minutes more, until the sauce coats the tofu and turns sticky. Keep going if the tofu still looks wet; you want it crisp.
4. Toss the coleslaw mix, red cabbage, kimchi, yogurt, mayonnaise, rice vinegar and pepper together in a large bowl.
5. Wrap the tortillas in foil and warm them in the oven for 4 to 5 minutes.
6. Fill each tortilla with tofu and kimchi slaw, and top with scallions and parsley.