Tofu Tacos With Pineapple Salsa
|Reduced-sodium soy sauce||45 Milliliter (3 Tablespoons)|
|Honey||30 Milliliter (2 Tablespoons)|
|Basil oil/Purchased basil oil / 1 tablespoon/15 ml vegetable oil plus 1/2 teaspoon dried basil||15 Milliliter (1 Tablespoon)|
|Hot chili oil/Purchased hot chili oil||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced or pressed|
|Firm tofu||12 Ounce, rinsed, drained, and cut into 1/2-inch cubes (340 Gram)|
|Diced fresh pineapple/Diced canned pineapple||155 Gram (1 Cup)|
|Peeled shredded jicama||65 Gram, shredded (1/2 Cup)|
|Grated lime peel||1 Teaspoon|
|Lime juice||45 Milliliter (3 Tablespoons)|
|Minced fresh basil||2 Tablespoon|
|Low fat flour tortillas||4 (Each 7 To 9 Inches In Diameter)|
|Red bell pepper||8 Ounce, seeded and finely chopped (230 Gram, 1 Large Sized)|
|Onion||1 Large, finely chopped|
|Frozen corn kernels||10 Ounce, thawed and drained (1 Package, 285 Gram)|
1. In a medium-size bowl, stir together soy sauce, honey, Basil Oil, Hot Chile Oil, and garlic. Add tofu and stir gently to coat. Set aside; stir occasionally to blend.
2. To prepare pineapple salsa, in a large bowl, mix pineapple, jicama, lime peel, lime juice, and basil; set aside.
3. Brush tortillas lightly with hot water; then stack tortillas, wrap in foil, and heat in a 350°F (175°C) oven until warm (10 to 12 minutes).
4. Meanwhile, in a wide nonstick frying pan or wok, combine tofu (and any marinade), bell pepper, and onion. Stir-fry gently over medium-high heat until tofu is browned (about 15 minutes). Add water, 1 tablespoon (15 ml) at a time, if pan appears dry. Add corn and stir-fry until heated through.
5. Top tortillas equally with tofu mixture and pineapple salsa; roll up to enclose