1 block extra firm tofu, crumbled (no need to press)
1 egg
Green onions, chopped
Blackstone Island Stir Fry seasoning, to taste
Bachan’s Miso BBQ sauce, around 1/8 cup
Dumpling wrappers (round)
¼ purple cabbage, thinly sliced
¾ cup carrot matchsticks
½ cup rice wine vinegar
1 tbsp ginger paste
1 tbsp garlic paste
¼ cup soy sauce
1 tsp sesame oil
1 tbsp honey
2 tbsp rice wine vinegar
2 tsp chili crisp
1 tbsp water
Directions
In a small bowl, combine all the slaw ingredients and set aside to marinate.
In a medium bowl, mix together the crumbled tofu, egg, chopped green onions, Island Stir Fry seasoning, and Miso BBQ sauce. Add about 1-1 ½ tbsp of the mixture to each dumpling wrapper.
Preheat the griddle to medium-low and add oil. Place the gyoza tacos tofu side down and gently smash them. Cook for about 5-8 minutes, then flip. Spritz water around the gyoza tacos and close the lid. If you don't have a hinged lid on your Blackstone, you can steam these under a large dome. Steam for 5-7 minutes or until the dumpling wrappers have softened.
Top each gyoza taco with the prepared slaw and serve with the dipping sauce.
