It can be so easy to be inspired when shopping at a Japanese Market. So many interesting things to ponder and purchase. Our own team member, Jeffy, decided it was time to cook. He picked up 2 bags of vegetables and thought about what to make on the walk home.
He knew he had to make something asian inspired to match the Udon our hosts were preparing for us that night in Columbia Heights (D.C.)
This is his journey.
Jeffy’s Asian Tacos
1. Dice, Chop, Mince & Slice the following into bite sized pieces. Fold together and let sit in the fridge together for 60-90 minutes.
2 leeks, 3 bunches green onions, 1 white onion, 2 jalapenos de-seeded, 2 red bell peppers, several bunches tree oyster mushrooms, 1 bunch cilantro, 1 bunch parsley, 1 package firm tofu and 1 small piece ginger.
2. Heat 2 Tblsp Oil in large sauce pan or wok. When hot, add vegetables and tofu. Stirfry for 7-8 minutes or until soft. Reduce heat, add 2 Tblsp soy sauce and continue cooking for several minutes. Remove from heat.
3. Sprinkle in 1/2 cup peanuts and 1/2 cup bean sprouts.
4. Toss concoction in a large bowl with 1/4 cup lime juice and 2-3 Tblsp soy sauce.
5. Using butter lettuce or iceberg lettuce, form tacos.
Makes about 10 tacos.
While I may have helped Jeffy with this recipe, it’s definitely easy enough and open to interpretation. So even the most timid home chef should feel confident preparing these tacos.
Oooh…lovely! I'm totally on board with any taco that incorporates peanuts. Delicious.