Recipe: Asian Tofu Tacos with Hoisin Slaw (using pear and yogurt)

ASIAN TOFU TACOS WITH HOISIN SLAW
"I got this idea tram a food truck in Los Angeles. Like most people, I think of Mexican flavors when I think of tacos, so I was grateful for the inspiration to try something different. At the food truck, they double-fry their tofu, which I couldn't bring myself to do, but there is plenty of crunch going on in this dish, so you won't miss the deep-frying."



"I find most hoisin sauce to be a bit too sweet, but here the yogurt mellows it out. If you want to make a vegan version of this dish, try using Tofutti sour cream instead of the yogurt or even just mixing the hoisin with a bit of rice vinegar to balance out that sweetness. You'll want the cabbage pretty well dressed, as it adds a lot of dimension to the dish. If using a tortilia with Asian ingredients is a little too strange for you, put the fillings in some lettuce leaves and make lettuce wraps instead."

FOR THE TOFU:
1 (14 ounce) package extra-firm tofu
3/4 teaspoon Chinese five-spice powder
3 tablespoons rice vinegar, divided use
2 cloves garlic, minced
1 (2-inch) piece of fresh ginger, peeled and grated
1 tablespoon toasted sesame oil
FOR THE SLAW:
1 Asian pear
1/2 cup hoisin sauce
1/3 cup low-fat plain yogurt
5 green onions, white and light green parts, chopped
2 1/2 cups finely shredded green or napa cabbage
8 small whole grain or brown rice tortillas (for serving)

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 3/4 of the green onions (setting the rest aside for garnish) and the tofu mixture and all its marinade into the pan. Saute 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.

Makes 4 servings
Used by permission to Recipelink.com from Ten Speed Press
Adapted from source: The Sprouted Kitchen: A Tastier Take on Whole Foods by Sara Forte, photography by Hugh Forte