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Tacos

Tacos filled with Tofu and Bell pepper

Course Appetizer

Ingredients
  

  • 4 Qty. Cornitos Tacos Shells 4inch
  • 250 ml Refined Oil
  • 200 gm Tofu Juliennes
  • 150 gm Corn Flour
  • Salt and Pepper To taste
  • 3 tbsp Soya Sauce
  • 1 tbsp Vinegar
  • White Pepper A pinch
  • 100 gm Spring Onion
  • 50 gm Bell Pepper Juliennes
  • 10 gm Roasted Sesame Seeds (white)
  • 1/2 tbsp Red Chili Paste
  • 10 ml Water

Instructions
 

RECIPE

  • In a mixing bowl add the boiled and julienne tofu & marinate them with salt, pepper and cornflour. Fold them properly in the marination, make sure corn flour is properly coated on the mushroom.
  • Heat oil in a frying pan, gently place the marinated mushrooms one by one to avoid clinginess of tofu.

PREPARATION OF SWEET & SPICY SAUCE

  • Heat little oil in sauté pan, add minced garlic till the aroma of garlic is left, then add chopped ginger, mix them for 1min, add tomato ketchup 4-5tbsp add 3-4 tbsp water stir them for 2-3 mix, add soya sauce 2tbsp, add 1tsp vinegar, add the bell pepper, sauté them for 3-4min. Sauce is prepared

PREPARATION OF TACOS STUFFING

  • Re-fry the tofu in oil until crisp golden brown.
  • Add the tofu in prepared sauce, mix it well so that all the flavors from the sauce is absorbed by mushrooms, add spring onion toss them gently, sprinkle roasted sesame seeds stuffing is prepared.

PREPARATION OF TACOS

  • Heat the Cornitos tacos for 20sec, and stuff the prepared stuffing of tofu in the center of tacos

PLATING TECHNIQUES

  • Crispy fry some noodles in little oil, and arrange tacos in a platter, garnish with chopped coriander and sprinkle roasted sesame seeds on top of it.
  • Serve hot