Bulgogi-Inspired Tacos

subheading: Bulgogi “Meat” & Marinade:

1 16-ounce block extra firm tofu, drained, pressed for 30 minutes, and shredded (with either your hands or a large cheese grater)

2 fuji apples grated

½ white onion grated

6 cloves fresh minced garlic

3 tablespoons low sodium soy sauce

1 tablespoon dark soy sauce

1 tablespoon coconut sugar

1 tablespoon toasted sesame oil

1 tablespoon rice vinegar

½ teaspoon fresh ground black pepper

¼ teaspoon cayenne pepper powder

subheading: Gochujang Sauce:

¼ cup gochujang

¼ cup vegan mayonnaise

Juice of 1 small lime about 1 to 2 tablespoons

2 teaspoons low-sodium soy sauce

subheading: Slaw:

¼ cup vegan mayonnaise

2 tablespoons cup rice vinegar

1 teaspoon garlic powder

¼ to ¾ teaspoon vegan-friendly granulated white sugar to taste optional

3 large carrots grated

1 cup green cabbage finely chopped

1 cup red cabbage finely chopped

1 cup thinly sliced red onion

½ cup roughly chopped cilantro

subheading: Tacos:

2 tablespoon neutral oil such as vegetable or canola

Warmed corn or flour tortillas

Fresh chopped cilantro

Thinly sliced Thai chili optional

Fresh lime wedges

Directions at eatfigsnotpigs.com

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