Cat Cora's wild mushroom tacos

9 Points, Weight Watchers

Prep Time: 0:30 Cook Time: 0:25 Total Time: 0:55 Difficulty: Easy Servings: 4 Source:

Ingredients

7 oz (use half a 14 oz block) extra firm tofu

2 Tbsp chili garlic sauce

2 Tbsp extra virgin olive oil

4 cup(s) shiitake mushrooms, cleaned, thinly sliced

4 medium clove(s) , minced garlic clove(s)

4 tsp ginger, minced

4 tsp shallots, finely chopped

2 medium limes, juiced

2 Tbsp low sodium soy sauce

2 Tbsp hoisin sauce

4 tsp rice wine vinegar

1/2 cup(s) cooked corn kernels

1/2 cup(s) edamame (shelled)

8 small flour tortillas, 4-inches each

1/2 cup(s) shredded red cabbage

1/4 cup(s) puffed rice cereal

1/4 cup(s) scallions, chopped

1/4 cup(s) fresh mint leaves, torn

Directions

Drain tofu thoroughly of all excess liquid. Press it between a clean linen or paper towels to ensure that it is as dry as possible; mince tofu and set aside.

Heat oil in a large skillet over medium heat. Add mushrooms; sauté until golden, about 8-10 minutes. Add tofu; stir quickly. Add garlic, ginger, and shallots; sauté 2 minutes. Add chili garlic sauce and lime juice; continue to stir.

Add soy sauce, hoisin, rice wine vinegar, corn and edamame; cook, stirring, 8-10 minutes. Remove from heat; scoop about 1/4 cup mushroom mixture into each tortilla.

Top each with 1 Tbsp cabbage and 1/2 Tbsp each puffed rice, scallions and mint.

Nutrition

9 smart points