I was looking through my VegNews magazine and I came across this recipe for vegan korean tacos with pear cilantro slaw. It looked so amazing I had to make it. It was so easy and very delicious so I thought I would share. The recipe is by Terry Hope Romero who is the co-author of best-selling cookbooks Veganomicon and Vegan Cupcakes Take Over The World. She also published her first solo book, Viva Vegan! in 2010. (I have all 3 cookbooks and I LOVE them all!) Terry also has a new cookbook coming soon called “Vegan Pie In The Sky” I can’t wait to get it! I LOVE me some vegan pie!
Here is the recipe ENJOY!!!!!
For the Tofu:
6 garlic cloves, crushed
1/4 cup soy sauce
2 rounded tablespoons dark brown sugar
1 tablespoon toasted sesame seeds
1 tablespoon peanut oil
2 teaspoons tomato paste
1 1/2 teaspoons toasted sesame oil
1/4 teaspoon korean red pepper powder
2 scallions, finely chopped
1 14 ounce package extra-firm tofu, drained, sliced into 8 pieces, and pressed for 10 minutes
additional peanut oil for grilling
For the Pear Cilantro Slaw:
1 large Asian Pear
2 1/2 cups finely shredded napa or savoy cabbage
1 cup chopped cilantro
1 to 2 jalapeno peppers, roasted and finely chopped
2 scallions, finely chopped
3 tablespoons fresh lime juice
1 tablespoon agave
1/2 teaspoon salt
To serve:
8 corn tortillas
8 leaves ruffled green lettuce
2 avocados, sliced
mung, soybean, or radish sprouts
hot sauce or hot pepper paste
1. For the tofu, in large measuring cup, whisk together garlic, soy sauce, brown sugar, sesame seeds, peanut oil, tomato paste, sesame oil, red pepper powder, and scallions. In a glass baking dish, rub tofu slices thoroughly with marinade and cover tightly. Marinate for 20 minutes, occasionally flipping to coat completely.
2. For the slaw, quarter pear, remove core, and coarsely grate by using the largest holes on a box grater. Squeeze pear shreds to remove excess juice. Place in large mixing bowl and toss together with remaining slaw ingredients.
3. over medium-high heat, heat a cast iron pan and spray with cooking spray. Grill tofu on each side about 2 to 3 minutes until brown and sizzling, then add garlic and scallions to pan. Move tofu to a plate and cover to keep warm. Clean the pan, return to heat, and warm. Clean the pan, return to heat, and warm each tortilla, flipping once, until soft, about 30 to 40 seconds per side.
4. To serve, place a lettuce leaf on a hot tortilla, then a sizzling piece of tofu and top with slaw, avocado, sprouts, kimchi and a shake of mexican hat sauce.
