Szechuan Veggie Tacos
INGRÉDIENTS
- Daikon Salad
- 2 cups shredded daikon 500 mL
- 1 cup shredded carrots 250 mL
- 1/2 tsp sugar, granulated 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 pepper, sliced
- 1 purple eggplant, sliced in half moons
- 1/2 package (14 oz) firm tofu, cubed
- 2 Tbsp chili garlic sauce 30 mL
- 2 Tbsp black bean paste 30 mL
- Tortillas
- 16 tortillas (6-inch/15 cm) flour or white corn
- 1 cup chopped cilantro 250 mL
PRÉPARATION
- 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 minutes, then add eggplant and stir-fry 1 minute. Add tofu and sauté 1 minute. Add chili garlic sauce and black bean paste; sauté 1 minute. Remove from heat and prepare tortillas.
- 3. To make Tortilla: 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.
RENDEMENT
16 tortillas (5 inches/12.5 cm)
PORTION
1 tortilla with 1/4 cup (60 mL) Szechuan Stuffing and 2 Tbsp (30 mL) Daikon Salad
VALEUR NUTRITIVE
Per Serving
| Calories | 150 |
| Lipides | 4.5 g |
| Gras saturés | 1 g |
| Cholestérol | 0 mg |
| Glucides | 22 g |
| Fibres | 3 g |
| Sucres | 3 g |
| Protéines | 5 g |
| Sodium | 370 mg |
| Potassium | 145 mg |
