The Sprouted Kitchen: A Tastier Take on Whole Foods
Asian Tofu Tacos with Hoisin Slaw
Page 93
Cuisine: Asian | Course Type: Main Courses
View photos (1)Recipe Reviews
Queezle_Sister from Salt Lake City, UT
Very tasty, and a better product by following advice from @kfranzetta. Would have given it a 3 1/2 if that had been an option.
I pressed my firm tofu under the weight of a 2 qt juice bottle (full) for 45 minutes. It gave up a lot of water. Then I cut it into ~1/2 to 3/4 inch squares, and marinated for perhaps 20 minutes (ginger, garlic, rice vinegar, 5-spice powder, and sesame oil). I prepared 1/2 the hoisin-rice vinegar-yogurt dressing for the cabbage, but only used ~2/3 of what I prepared.
I really liked the crunch from the asian pear, the sweet-tart hoisin dressing, and the tofu. Even the tofu dislikers were very pleasantly surprised.
We served this on corn tortillas and in large flour tortillas (burrito-style). Other than tofu pressing time (which could go on in your refrigerator while you are at work), this is a manageable week-night dinner. Served with left-over roasted root vegetables. A light and tasty dinner.
(edited 19th December 2012) (0) comment (0) useful
kfranzetta from San Francisco, CA
This is an interesting take on tacos. I found that the amount of dressing was way too much for the amount of cabbage called for in the recipe. Instead of adding the cabbage to the hoisin mixture, I would suggest adding the hoisin mixture to the cabbage a little bit at a time until it is dressed to your liking. I also would suggest cutting the tofu into a smaller dice--maybe 3/4-inch, as I had a hard time getting the 1-inch cubes to stay in the tortillas.
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