Asian Tacos

Asian Tacos with crispy tofu, flaky onion parathas, bold sauces, and fresh veggies. A flavorful fusion meal you'll love making at home!

Recipe Source Link:https://www.mygingergarlickitchen.com/asian-tacos/

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RECIPE INGREDIENTS

» For Crispy Tofu

• 400 grams firm tofu, pressed and cut into cubes
• 1/4 cup all-purpose flour
• Salt, to taste
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon red chili powder
• 1 teaspoon garlic powder
• Water, as needed
• Breadcrumbs, for coating
• Oil for frying

» For Hoisin Sauce Topping

• 1/4 cup hoisin sauce
• 1 tablespoon sesame seeds

» For Chili Garlic Mayonnaise

• 1/3 cup mayonnaise
• 2 tablespoons sriracha sauce (adjust to taste)
• 2 garlic cloves, grated
• 1 tablespoon lemon juice

» For Tacos

• Warm onion parathas
• Crispy fried tofu
• Hoisin sauce
• Chili garlic mayonnaise
• Lettuce of your choice
• Carrot juliennes
• A handful of seed sprouts
• Sesame seeds
• Fresh red chili, sliced
• Lemon/lime wedges
• Fresh cilantro
• Greens, thinly sliced, for garnish

RECIPE INSTRUCTIONS

» How to Make Onion Paratha

1. Finely chop the spring onions and set them aside. In a large bowl, mix whole wheat flour, salt, and oil/ghee. Slowly add water and knead into a smooth, pliable dough. Cover it with a damp cloth and set it aside for 30 minutes.
2. Once the dough has rested, knead it again and divide it into 8 portions. Roll each portion into a smooth ball.
3. Flatten each ball, dust it with dry flour, and roll it out into thin discs. To make laccha paratha with layers, spread some ghee/oil over the rolled-out disc and sprinkle chopped spring onions on top.
4. Then sprinkle with dry flour. Fold the paratha from one side, overlap it, and fold from the other side. Sprinkle some dry flour and roll it out slightly with a rolling pin.
5. Now, roll it from one side to form a log. Hold both edges, bring them together, and join them. Make a small slit at the top and flatten it slightly with your palms.
6. Dust it with dry flour and roll it out into a 3-4 inch circle. Repeat the process with all the dough pieces. 3
7. Heat a skillet over medium heat. Once hot, place the paratha on it and roast for 1 minute or until you see brown spots on the bottom. Then flip it, drizzle with oil, and let it cook for 1 minute on the other side. Flip it again, add oil/ghee, and cook until golden and flaky on both sides. Remove it from the pan and cook the remaining parathas.

» Prepare Crispy Tofu

1. Press the tofu with kitchen tissue to remove moisture. Then stand the tofu on one end and use a chef?s knife to cut it into equal rectangles.
2. In a bowl, combine flour, salt, black pepper, red chili powder, and garlic powder. Add enough water to form a smooth batter.
3. Dip the tofu cubes into the batter and coat them with breadcrumbs. Chill them in the refrigerator for 30 minutes. Heat some oil in a pan. Once hot, add the tofu pieces and fry them in the hot oil until crispy and golden. Drain on paper towels. Fry all the tofu pieces.

» Make the Sauces

1. In another bowl, mix mayonnaise, sriracha sauce, grated garlic, and lemon juice. Adjust seasoning to taste. Mix hoisin sauce and sesame seeds in a small bowl.

» How to Make Asian Tacos

1. Place a warm onion paratha on a plate. Spread a layer of chili garlic mayonnaise. Add lettuce and carrot juliennes. Place crispy tofu pieces on top.
2. Drizzle with hoisin sauce, add seed sprouts, spring onion greens, fresh cilantro, sesame seeds, and sliced fresh chili. Squeeze lemon/lime juice over the tacos and serve them warm.

RECIPE NOTES

1. I have prepared these tacos with homemade onion parathas, but you can also use store-bought parathas for this recipe. You can get onion parathas in the frozen section of any Asian grocery store.
2. If you don't have time to cook or buy parathas, you can also use flatbread for making this taco recipe.