Step up your Taco Tuesday game with these Asian-inspired tacos from Mixed & Measured blogger Riley Yahr. Add avocado, chili and roasted vegetables for a fiery flavor.
do you want:
For Quick Pickled Cucumbers:
1 English cucumber, sliced
1 cup rice wine vinegar
1 teaspoon soy sauce
2 teaspoons cane sugar
¼ teaspoon salt
½ teaspoon red chili flakes
For the Scallion Tortillas:
⅓ cup chopped scallions (green parts), divided
1½ cups all-purpose char
¾ cup boiling water
¼ cup sesame oil, divided
For the tofu:
1 (16-ounce) block extra-firm tofu, pressed
3 tablespoons cornstarch
¼ cup vegetable oil
½ cup hoisin sauce
what do you do:
- For the quick pickles, in a medium bowl, combine all ingredients. Let sit in the fridge while you prepare the rest of the meal.
- For the scallion tortillas, in a medium bowl, using a wooden spoon, whisk together the flour and boiling water until a mixture forms. When cool enough to touch, transfer the mixture to a floured work surface and knead for 4 minutes. Shape into a ball, wrap loosely in plastic wrap, and let sit for 30 minutes.
- After 30 minutes, unroll the dough and place on a floured surface. Roll into a log about 20 inches long and cut into 16 equal pieces (about 1¼-inch each).
- Starting with one piece, cut side up, roll into a 3-inch diameter disc. Add 1 teaspoon chopped scallions on top, then fold the sides of the disc into the middle, securing the scallions inside. Using a rolling pin, roll the dough into a 5-inch tortilla. Add more flour to the surface and rolling pin if needed to prevent sticking. Wipe off excess flour on tortillas, then oil each side with ½ teaspoon sesame oil and set aside. Repeat again until all the dough is used.
- In a skillet over medium-high heat, heat two tablespoons of sesame oil. Fry each tortilla for 45 seconds on each side, until both sides are golden brown.
- For the tofu, cut the block into even ½-inch pieces and add to a medium bowl. Break into small pieces, add cornstarch and toss to coat.
- In a large skillet over medium-high heat, heat oil. Add the crumbled tofu and fry for 10 minutes, stirring occasionally, until crisp. Turn off the heat and stir in the hoisin sauce. Assemble the tacos with tofu and serve with a quick pickle.