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Szechuan Veggie Tacos

Szechuan Veggie TacosRecipe courtesy of CanolaInfo.org.

Recipe Ingredients:

Daikon Salad:
2 cups shredded daikon or jicama
1 cup shredded carrots
1/2 teaspoon granulated sugar
2 tablespoons rice wine vinegar
2 tablespoons chili garlic sauce

Szechuan Stuffing:
1 tablespoon canola oil
1 sweet onion, sliced
1 red bell pepper, sliced
1 purple eggplant sliced in half moons
1/2 of a (14-ounce) package firm tofu, cubed
2 tablespoons chili garlic sauce
2 tablespoons black bean paste

16 (6-inch) tortillas flour or white corn
1 cup chopped fresh cilantro

Cooking Directions:

  1. For Daikon Salad: In medium bowl, combine all salad ingredients.
  2. For 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.
  3. Add tofu and sauté 1 minute.
  4. Add chili garlic sauce and black bean paste; sauté 1 minute.
  5. Remove from heat and prepare tortillas.
  6. Heat tortillas on both sides using griddle or frying pan.
  7. Remove and divide Szechuan Stuffing between each tortilla, then top with 2 tablespoons Daikon Salad and cilantro. Serve.

Makes 8 servings. (Serving Size: 1 tortilla with 1/4 cup Szechuan Stuffing and 2 tablespoons Daikon Salad.)

Nutritional Information Per Serving (1/8 of recipe): Calories: 150; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 22g; Fiber: 3g; Sugar: 3g; Protein: 5g; Sodium: 370mg; Potassium: 145mg.

Recipe and photograph courtesy of CanolaInfo.org.