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Szechuan Veggie Tacos
Courtesy of CanolaInfo
Servings: 8
Prep Time: 10 Min. Cook Time: 10 Min. What you need:
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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) 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. 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;
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