INGREDIENTS

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) 

DIRECTIONS

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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