Blackstone Gyoza Smashed Tacos

INGREDIENTS

GYOZAS

• 1 block extra firm tofu, crumbled (no need to press)
• 1 egg
• Green onions, chopped
• Blackstone Island Stir Fry Seasoning, to taste
• Bachans Miso Japanese Barbecue Sauce, around 1/8 cup
• Dumpling wrappers (round)

SLAW

• 1/4 purple cabbage, thinly sliced
• 3/4 cup carrot matchsticks
• 1/2 cup rice wine vinegar
• 1 Tbsp ginger paste
• 1 Tbsp garlic paste

DIPPING SAUCE

• 1/4 cup soy sauce
• 1 tsp sesame oil
• 1 Tbsp honey
• 2 Tbsp rice wine vinegar
• 2 tsp chili crisp
• 1 Tbsp water

DIRECTIONS

1. In a small bowl, combine all the slaw ingredients and set aside to marinate.
2. Preheat the Blackstone flat top grill to medium-low and add oil.
3. In a medium bowl, mix together the crumbled tofu, egg, chopped green onions, seasoning, and barbecue sauce. Add 1 to 1-1/2 tbsp of the mixture to each dumpling wrapper.
4. Place the gyoza tacos on the grill, tofu side down, and gently smash them. Cook for about 5-8 minutes, then flip.
5. 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.
6. Top each gyoza taco with the prepared slaw and serve with the dipping sauce.