Mission Street Tacos Flour Tortillas, warmed
cup Rice Wine Vinegar
Medium red onion, slivered
14oz Can coconut milk
oz Red curry paste
oz Tofu, drained, cut into cubes
cup La choy crispy rice noodles
cup Sliced pepperoncini/small picked peppers
cup Chopped cilantro
cup Bean sprouts
Lime wedges, for garnish
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.
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.
Assemble taco with tofu and red curry. Top with pickled red onion, crispy rice noodles, bean sprouts and sliced pepperoncini.
Garnish with chopped cilantro and lime wedges.