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20 tacos
10 minutes
10-15 minutes
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.
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