Korean-Style Bulgogi Tofu Tacos

Thinly slice onion (see ingredients). In a small bowl, combine the vinegar and a generous pinch of salt and sugar. Scrunch onion in your hands, then add to pickling liquid. Add enough water to cover onion, then stir to combine. Set aside.

Thinly slice cucumber into half-moons. In a second medium bowl, add slaw mix and 1/2 the garlic aioli. Toss to coat. Season with salt and pepper to taste.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook tofu and celery, tossing regularly, until tofu is golden and celery is softened, 4-5 minutes. Reduce heat to medium, then add the soy sauce mixture and cook, stirring, until reduced, 2-3 minutes.

Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.