Asian Tofu Tacos with Hoisin Slaw

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.