Cat Cora's wild mushroom tacos
8
Points®
Total time: 55 min • Prep: 30 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This recipe by Cat Cora has been modified and reprinted by WW with permission.
Ingredients
Extra firm tofu
7 oz
Chili garlic sauce
2 Tbsp
Extra virgin olive oil
2 Tbsp
Shiitake mushroom
4 cup(s), sliced
Garlic
4 clove(s)
Fresh ginger
4 tsp
Shallot
4 tsp, chopped
Lime
2 medium
Low sodium soy sauce
2 Tbsp
Hoisin sauce
2 Tbsp
Rice wine vinegar
4 tsp
Cooked corn kernels
½ cup(s)
Shelled edamame
½ cup(s)
Flour tortilla
8 tortilla(s), small
Shredded red cabbage
½ cup(s)
Puffed rice cereal
¼ cup(s)
Scallions
¼ cup(s), chopped or sliced
Fresh mint leaves
¼ cup(s)
Instructions
1
Drain tofu thoroughly of all excess liquid. Press it between a clean linen or paper towels to ensure that it is as dry as possible; mince tofu and set aside.
2
Heat oil in a large skillet over medium heat. Add mushrooms; sauté until golden, about 8-10 minutes. Add tofu; stir quickly. Add garlic, ginger, and shallots; sauté 2 minutes. Add chili garlic sauce and lime juice; continue to stir.
3
Add soy sauce, hoisin, rice wine vinegar, corn and edamame; cook, stirring, 8-10 minutes. Remove from heat; scoop about 1⁄4 cup mushroom mixture into each tortilla.
4
Top each with 1 Tbsp cabbage and 1/2 Tbsp each puffed rice, scallions and mint.
5
Serving size: 2 tacos
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