Chinese Tofu Taco

I had a bunch of green onions left in the fridge from my last CSA box, and with a new box coming in tomorrow, I wanted to find a good way to use them up!  A great way to do so is by making it into a chutney.  I had made these Chinese tofu tacos from the new cook book that my my mom gave me before, and they called for a cilantro, garlic and green onion chutney.  I made them again tonight, and they are so tasty!  They definitely have a strong garlic taste to them, but Vivek and I love garlic, so it was no problem for us!

Recipe for Chinese Tofu Taco

INGREDIENTS
Corn tortillas
2 tbsp unsalted peanuts, chopped
1 cup thin rice noodles, cooked
2 cups firm tofu, sliced thinly
1/2 cup carrot, shredded
1 cup cabbage, shredded
2 tbsp sesame oil
2 tbsp soy sauce
1 tbsp garlic chili sauce
1 cup cilantro
1 cup green onions
1/4 cup sour cream
1 garlic clove
1 tsp lemon juice
1 pinch salt

INSTRUCTIONS
1. Heat sesame oil in a wok and stir fry tofu and noodles in the oil.  Add soy sauce and chili garlic sauce and let cook for 5 minutes.

2. Put the cilantro, green onions, sour cream, garlic clove, lemon juice and salt in a blender and blend until smooth.

3. Warm a tortilla in a small pan until soft.  Spoon the tofu and noodle mixture into the tortilla.  Then add some shredded cabbage and carrot, chopped peanuts, and the green onion chutney on top.

4. Fold in half and enjoy!  For a little extra kick, drizzle some Sriracha sauce on top.