3 cups Firm Tofu , 3/4" cubed
4 cups Bok Choy , sliced
1/4 cup Red Bell Pepper , seeded and sliced
3/4 cup Green Onion , chopped
1 cup Bamboo Shoots , sliced
1 Tbsp. Minced Ginger
1 tsp. Green Curry Paste (e.g. Thai Kitchen Brand)
1 Tbsp. Soy Sauce
1 Tbsp. Sweet Chile Sauce
12 Mission® 6" Yellow Corn Tortillas (10503)
1 cup Vegetable Oil , for frying
1 batch Thai Green Curry Sauce (see Related Recipe)
1.) In a large bowl, combine the first 9 ingredients and mix well.
2.) In a small skillet over medium heat, fry the tortillas, one at a time, for 5 to 10 seconds to soften, do not allow tortilla to crisp up.
3.) Place approximately 1/3 cup of the tofu mixture into each tortilla and roll. Place seam side down in a baking dish.
4.) Cover the enchiladas with the Green Curry Sauce, cover with aluminum foil and bake at 350 degrees for 30 minutes.
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