Korean BBQ Tofu Tacos

These tacos are international fusion at its best as Korean BBQ spices flavor a Mexican dish that needs no grill. Tofu is marinated in chili, ginger and lime then sautéed in a wok, while cabbage brings a crunchy helping of vitamin K to the tasty tacos. This recipe comes to us from Kristina of FormerChef.com.

Serves 5

For the tofu marinade:

• 3 tablespoon low-sodium soy sauce
• 1/2 teaspoon chili garlic paste
• 1 teaspoon ginger, minced
• 2 teaspoon lime juice
• 1 clove garlic, thinly sliced

For the chili-soy vinaigrette:

• 1/2 teaspoon chili garlic paste
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 3 tablespoons canola oil

To complete the tacos:

• 8 ounces firm tofu, diced into ½ inch cubes
• 1 tablespoon canola oil
• 1 cup green cabbage, chopped
• 1/4 cup your favorite green tomatillo salsa
• 10 green onions, sliced
• 1 ounce cilantro, chopped
• 1 lime, cut into wedges
• 10 corn tortillas

To marinate the tofu:

In a medium bowl, combine soy sauce, chili garlic paste, fish sauce, ginger, lime juice and sliced garlic. Toss marinade with tofu and allow tofu to marinate for ½ hour, stirring occasionally to ensure that the marinade is evenly distributed.

To make the vinaigrette:

In a small bowl, combine chili garlic paste, soy sauce, rice wine vinegar and canola oil.

To complete the tacos:

Dress the cabbage with the vinaigrette to taste. You may not need all of the vinaigrette.

Toss the onions with the cilantro.

Heat 1 tablespoon oil in a large wok over medium-high heat. Remove the tofu from the marinade using a slotted spoon and sauté in the wok for 2-3 minutes, or until tofu is heated through.

Warm the corn tortillas by placing them on a skillet over medium heat for 1-2 minutes per side.

Place a few spoonfuls of sautéed tofu in each warmed tortillas. Top with dressed cabbage, green salsa, green onions, cilantro and a squeeze of lime.