What2Eat
Chinese Tacos (Salad Taco with Hot and Sweet Vegetables) -Fusion Recipe
FusionDinnerVegetarian

Chinese Tacos (Salad Taco with Hot and Sweet Vegetables) -Fusion Recipe

A vegetarian Fusion recipe with lettuce leaves, button mushrooms - sliced into halves, tofu - cubed. Ready in 55 min, serves 4.

Curated bySarah Jenkins🇺🇸

Calories
1040kcal
Estimated Cost
₹600-750
Carbs133g
Protein57g
Fats31g
Servings Scaler
4

Instructions

29 steps
  1. 1

    To start with Chinese Tacos (Salad Taco with Hot and Sweet Vegetables) -Fusion Recipe, get all the ingredients ready and handy

  2. 2

    Preparing the cabbage or lettucePeel the leaves carefully so that they do not split or tear

    lettuce leaves(10)
  3. 3

    Keep a wide bowl with cold water and place these leaves in the bowl till assembling the tacos

    lettuce leaves(10)
  4. 4

    Pat dry the leaves before you start assembling the Chinese Tacos (Salad Taco with Hot and Sweet Vegetables) -Fusion Recipe

    lettuce leaves(10)
  5. 5

    Instruction for the Spicy Tomato SaucePuree the tomatoes with green chilli in a mixer without adding any water

    green bell pepper (capsicum) - thinly sliced lengthwise(1/2)dry red chilli - cut into smaller (optional)(1 pieces)soy sauce(1/2 teaspoon)red chilli sauce - (adjust according to taste)(1 teaspoon)tomato(3)green chilli(1)green bell pepper (capsicum) - thinly sliced lengthwise(1/2)
  6. 6

    Heat a wok/karahi with oil over low flame

  7. 7

    Add grated garlic

    cloves garlic - grated(4)inch ginger - grated(1/2)cloves garlic - grated(3)
  8. 8

    When the garlic slightly changes colour, add the pureed tomatoes

    cloves garlic - grated(4)tomato(3)cloves garlic - grated(3)
  9. 9

    Let the tomatoes cook over low flame till the excess water evaporates and the oil separates

    tomato(3)
  10. 10

    This step takes up to 10 minutes

  11. 11

    Keep stirring occasionally

  12. 12

    Your spicy tomato sauce is ready!Instruction for the Hot and Sweet VegetablesHeat a vessel with 6 cups of water

    soy sauce(1/2 teaspoon)red chilli sauce - (adjust according to taste)(1 teaspoon)tomato(3)
  13. 13

    Add the mushrooms, baby corn, carrots, cauliflower to the boiling water

    button mushrooms - sliced into halves(10)baby corn - sliced into halves(10)cauliflower (gobi) - cut into florets(1)carrot (gajjar) - peeled and diced(1)
  14. 14

    Let the vegetables boil for 2-3 minutes, then switch off

  15. 15

    Transfer the vegetables to a colander to drain the water

  16. 16

    Refresh the vegetables by pouring cold/normal water on them

  17. 17

    Heat a wok/karahi with oil over a low flame and add the grated ginger-garlic, chilli flakes/chopped red chilli and mix well to incorporate

    dry red chilli - cut into smaller (optional)(1 pieces)cloves garlic - grated(4)inch ginger - grated(1/2)red chilli sauce - (adjust according to taste)(1 teaspoon)green chilli(1)cloves garlic - grated(3)teaspoons spring onion greens - finely chopped(2)
  18. 18

    Add onions, tofu and salt to fry till the onions turn soft

    tofu - cubed(100 grams)onion - thinly sliced lengthwise(1)salt - to tastesalt - salt to tasteonion - thinly sliced lengthwise(1)teaspoons spring onion greens - finely chopped(2)
  19. 19

    Now add the boiled vegetables and stir-fry over low heat for 1-2 minutes

  20. 20

    Reduce the flame, add the soya sauce, chilli sauce and honey

    dry red chilli - cut into smaller (optional)(1 pieces)soy sauce(1/2 teaspoon)red chilli sauce - (adjust according to taste)(1 teaspoon)teaspoons honey(2)green chilli(1)
  21. 21

    Keep stirring the vegetables and cook in medium to high flame for 3-4 minutes

  22. 22

    Switch off and garnish with spring onion greens to get the Hot and Sweet Vegetables ready

    onion - thinly sliced lengthwise(1)green bell pepper (capsicum) - thinly sliced lengthwise(1/2)green chilli(1)onion - thinly sliced lengthwise(1)green bell pepper (capsicum) - thinly sliced lengthwise(1/2)teaspoons spring onion greens - finely chopped(2)
  23. 23

    Assembling the TacoTake a single pat dried cabbage leaf and add the onions and bell peppers

    onion - thinly sliced lengthwise(1)green bell pepper (capsicum) - thinly sliced lengthwise(1/2)onion - thinly sliced lengthwise(1)green bell pepper (capsicum) - thinly sliced lengthwise(1/2)teaspoons spring onion greens - finely chopped(2)
  24. 24

    Spoon the hot and sweet vegetable

  25. 25

    Garnish with the spicy tomato sauce and spring onion greens

    onion - thinly sliced lengthwise(1)green bell pepper (capsicum) - thinly sliced lengthwise(1/2)soy sauce(1/2 teaspoon)red chilli sauce - (adjust according to taste)(1 teaspoon)tomato(3)green chilli(1)onion - thinly sliced lengthwise(1)green bell pepper (capsicum) - thinly sliced lengthwise(1/2)teaspoons spring onion greens - finely chopped(2)
  26. 26

    Your Chinese Taco is ready!To prepare the cabbage or lettuce:Peel the leaves carefully so that they do not split or tear

    lettuce leaves(10)
  27. 27

    Keep a wide bowl with cold water and place these leaves in the bowl till assembling the tacos

    lettuce leaves(10)
  28. 28

    Pat dry the leaves before you start assembling the Chinese Tacos (Salad Taco with Hot and Sweet Vegetables) -Fusion Recipe

    lettuce leaves(10)
  29. 29

    Serve Chinese Tacos along with Pasta In Tomato Onion Chutney for your fusion dinner

    onion - thinly sliced lengthwise(1)tomato(3)onion - thinly sliced lengthwise(1)teaspoons spring onion greens - finely chopped(2)

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