Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
Mission Street Tacos Flour Tortillas, warmed
-
½
cup Rice Wine Vinegar -
¼
cup Water -
½
Medium red onion, slivered -
1
14oz Can coconut milk -
2
oz Red curry paste -
6
oz Tofu, drained, cut into cubes -
1
cup La choy crispy rice noodles -
¼
cup Sliced pepperoncini/small picked peppers -
½
cup Chopped cilantro -
½
cup Bean sprouts -
Lime wedges, for garnish
INSTRUCTIONS
-
Step 1
In a medium sized mixing bowl, combine rice vinegar, water, and slivered red onions to quick pickle. Let sit for an hour or more depending on desired pickling.
-
Step 2
In a small sauce pan, whisk together coconut milk and red curry paste, bring to boil. Stir in tofu and allow to simmer for a few minutes. Turn off stove, set pan aside away from heat.
-
Step 3
Assemble taco with tofu and red curry. Top with pickled red onion, crispy rice noodles, bean sprouts and sliced pepperoncini.
-
Step 4
Garnish with chopped cilantro and lime wedges.