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For this recipe, Divya Butani of The Veggie Wifey uses savoy cabbage to replace taco shells/tortillas, creating this fusion Korean Mexican dish. There are 3 separate parts to creating this, but don’t let that fool you—it only takes about 20 minutes overall to complete.
Bon appetit!
Spicy (Gochujang) Tofu
Ingredients:
- 1-2 cups of Hard Tofu/Crispy Tofu (you can get this in the market)
- 1 big tbsp of gochujang paste (the best Korean spicy paste in my opinion)
- 1 tbsp of tamari sweet soya sauce
- 2 tbsps of water
Method:
- In a heated pan, add the tofu, gochujang and water. Fry for a few mins.
- Add the tamari sauce and mix
- Let it turn crisp then remove it from the pan; keep aside
Garlic Fried Rice
Ingredients:
- 1 cup of boiled rice
- 1 egg, optional
- 3 cloves of garlic, minced
- 1/2 onion, chopped
- 1 tbsp of grape-seed oil
- 1 tbsp of organic soya sauce
- 1 tbsp of tamari sweet soya sauce
Method:
- In a heated pan, add oil and let it heat up.
- Add garlic and stir until it turns fragrant
- Add the onion and stir until it turns golden brown
- Add the rice. Mix thoroughly.
- Add the sauces. Mix all together.
- Crack the egg shell and drop the egg in the pan, folding the rice into the egg and then mixing it thoroughly.
- Add pepper and salt to taste if needed.
How to Serve
Method:
- Tear off one large leaf off the savoy cabbage.
- Place a few spicy tofu bits, 1-2 tbsps of rice and avocado separately around the leaf
- Drizzle with some vegan sriracha mayo!
About the Author
Divya Butani (@TheVeggieWifey) is a 28-year old full-time Business and Economics teacher in Hong Kong. Divya started her blog when she got married three years ago, when she was overwhelmed by managing a new household and balancing work. Divya now strives to provide quick and easy-to-follow recipes for anyone who has limited time, but a strong passion for cooking.
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