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Shishito Pepper Taco with Asian Flavors


August 18 2015, Tuesday Dinner

 WHAT:
Taco size soft corn tortilla

Salsa
Tofu Crema
  • 1/2 block firm tofu
  • 2-3 tbsp rice wine vinegar
  • juice of 1 lime
  • 1 tbsp miso paste
  • 1/2 tbsp agave(less or more per taste)
  • salt per taste
  • water if needed to thin the paste
  • 2 whole scallions thinly sliced
 Peppers
Toppings:
  • julienne  of 1 cucumber
  • 2-3 tbsp rice wine vinegar
  • black sesame seeds (optional)
  • fried shallots (optional)

HOW:

 Salsa
  • Heat oil and saute onion until translucent. 
  • Add garlic and cook for few more minutes
  • Add corn and Gochujang sauce
  • Add cabbage add salt per taste and cook for few minutes until everything is done
  • Keep aside
Tofu Crema
  • Combine all things listed above in a blender (except scallion) and blend it until smooth
  • Add water if it is too thick
  • Once done add scallion and keep refrigerated
Topping
  • Add vinegar in julienne cucumber
  • Add black sesame seeds
Peppers
  • Heat olive oil and add peppers and let it cook on high heat
  • Cook until they are blistered on all side
  • Add smoked salt once they are off the heat
Combine 
  • Warm tortillas and add layer of crema 
  • Add corn salsa
  • Put 3-4 pepper in one taco
  • Add cucumber and fried shallots
  • Add gochujang sauce if you want  it more spicy
  • Enjoy!

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