Korean BBQ Tofu Tacos With Crispy Asian Slaw

Ingredients

1 package extra firm tofu

Marinade:

1/3 cup soy sauce (I use gluten free tamari)

2 Tbs rice vinegar

2 Tbs. brown sugar

1 cloves garlic, minced

1-1/2 Tbs. minced fresh ginger

1/2 Tsp. Asian sesame oil

1/2 Tbs. Asian chile sauce (like Sriracha)

2 to 4 Tbs canola oil

Slaw:

1 pkg precut slaw with carrots (about 5-6cups)

6 scallions (both white and green parts), trimmed and thinly sliced

1 Tbs. canola or peanut oil

1/2 tsp sesame oil

2 Tbs. rice vinegar

1 Tbs brown sugar

Kosher salt

Sauce:

½ c miracle whip

1-2 tbs soy sauce

1tsp siracha

Small Corn or flour tortillas...I use corn

Directions

Slice tofu (about ¾ inch thick) and dry the slices off.
In a small bowl, whisk together the soy sauce, 2 Tbs. of the rice vinegar, 2 Tbs. of the brown sugar, the garlic, ginger, 1/2 tsp. of the sesame oil, and 2 tsp. of the chile sauce. Marinate the tofu in this mixture for ½ hour then reserve the marinade to baste tofu during cooking.
Meanwhile, in another large bowl, toss the cabbage and the scallions, 1 Tbs. of the canola oil, 1 tsp. salt, and the remaining 2 Tbs. rice vinegar, 1 Tbs. brown sugar, 1/2 Tsp. sesame oil. Let sit for 15 minutes, toss again and then refrigerate.
Bake tofu at 400 for about 30 min basting with marinade and turning about every 8-10min. After cooking turn on the broiler and baste and turn until browned and slightly crispy on the edges. Cut into cubes. Warm tortillas in skillet then assemble tacos and top with sauce!

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