Szechuan Veggie Tacos
Courtesy of CanolaInfo
Servings: 8
Prep Time: 10 Min.
Cook Time: 10 Min.
Prep Time: 10 Min.
Cook Time: 10 Min.
What you need:
Daikon Salad:
* 2 c. shredded daikon or jicama (500mL)
* 1 c. shredded carrots (250 mL)
* 1/2 tsp. granulated sugar (2 mL)
* 2 Tbsp. rice wine vinegar (30 mL)
* 2 Tbsp. chili garlic sauce (30 mL)
Szechuan Stuffing:
* 1 Tbsp. canola oil (15 mL)
* 1 sweet onion, sliced
* 1 red bell pepper, sliced
* 1 purple eggplant sliced in half moons
* 1/2 pkg. (14-oz.) firm tofu, cubed
* 2 Tbsp. chili garlic sauce (30 mL)
* 2 Tbsp. black bean paste (30 mL)
* 16 tortillas (6-in./15 cm) flour or white corn
* 1 c. chopped cilantro (250 mL)
* 2 c. shredded daikon or jicama (500mL)
* 1 c. shredded carrots (250 mL)
* 1/2 tsp. granulated sugar (2 mL)
* 2 Tbsp. rice wine vinegar (30 mL)
* 2 Tbsp. chili garlic sauce (30 mL)
Szechuan Stuffing:
* 1 Tbsp. canola oil (15 mL)
* 1 sweet onion, sliced
* 1 red bell pepper, sliced
* 1 purple eggplant sliced in half moons
* 1/2 pkg. (14-oz.) firm tofu, cubed
* 2 Tbsp. chili garlic sauce (30 mL)
* 2 Tbsp. black bean paste (30 mL)
* 16 tortillas (6-in./15 cm) flour or white corn
* 1 c. chopped cilantro (250 mL)
What to do:
1. To make Daikon Salad: In medium bowl, combine all salad ingredients.
2. To make Szechuan Stuffing: In wok, heat canola oil over high heat. Add onions and peppers and sauté 2 min., then add eggplant and stir-fry 1 min. Add tofu and sauté 1 min. Add chili garlic sauce and black bean paste; sauté 1 min. Remove from heat and prepare tortillas.
3. Heat tortillas on both sides using griddle or frying pan. Remove and divide Szechuan Stuffing between each tortilla, then top with 2 Tbsp (30 mL) Daikon Salad and cilantro. Serve.
Yield: 16 tortillas (5 in./12.5 cm). Serving Size: 1 tortilla with 1/4 c. (60 mL) Szechuan Stuffing and 2 Tbsp (30 mL) Daikon Salad.
* Recipe courtesy of CanolaInfo.
2. To make Szechuan Stuffing: In wok, heat canola oil over high heat. Add onions and peppers and sauté 2 min., then add eggplant and stir-fry 1 min. Add tofu and sauté 1 min. Add chili garlic sauce and black bean paste; sauté 1 min. Remove from heat and prepare tortillas.
3. Heat tortillas on both sides using griddle or frying pan. Remove and divide Szechuan Stuffing between each tortilla, then top with 2 Tbsp (30 mL) Daikon Salad and cilantro. Serve.
Yield: 16 tortillas (5 in./12.5 cm). Serving Size: 1 tortilla with 1/4 c. (60 mL) Szechuan Stuffing and 2 Tbsp (30 mL) Daikon Salad.
* Recipe courtesy of CanolaInfo.
Nutritional information:
Calories: 150; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 22g; Fiber: 3g; Sugar: 3g; Protein: 5g; Sodium: 370mg; Potassium: 145mg;