Kimchi Tofu Tacos

1 (16 oz.) block firm or extra firm tofu, drained, pressed, and diced

2 tbsp. extra virgin olive oil

3 tbsp. natural peanut butter, divided

2 tbsp. rice vinegar, divided

2 tsp. soy sauce, divided

2 tsp. chili garlic sauce, divided

6-8 corn tortillas, warmed

1-2 cups prepared kimchi

1 large avocado, peeled, pitted, and sliced

Salt to taste

1. Preheat oven to 425F. In a large bowl, toss tofu with 1 tbsp of peanut butter, olive oil, 1 tbsp. of vinegar, 1 tsp of soy sauce, 1 tsp of chili garlic sauce and a pinch of salt to taste. Place on a baking sheet and bake for 30-40 minutes, until slightly firm and crisped.

2. Meanwhile, combine remaining peanut butter, vinegar, soy sauce, chili garlic sauce, and another pinch of salt to taste in a large bowl. Once tofu is cooked, add to prepared sauce, and toss to coat.

3. Place tofu on warmed tortillas, top with kimchi, add avocado, and garnish with fresh chopped cilantro.