This is totally a remix version of the last recipe I posted. I’m a firm believer in making the most of leftovers and remixing things up a bit from time to time. And because this was so yummy, I decided to share the idea with you all. Some people aren’t big fans of leftovers, but because there’s only the two of us in our household, I almost always have leftovers. Luckily, I’m fortunate to have a sweet other half who actually loves leftovers, so it works out perfectly. *smile* Have you ever had Korean BBQ Taco’s? Well, these cute little wonton tacos totally remind me of them.
This recipe is more of an appetizer or a meal for two depending on how much you have left over from the previous meal.
Recommended Ingredients to add to the original recipe:
1 cup of Cabbage (thinly sliced)
1/2 cup of Purple Cabbage (thinly sliced)
12 individual wonton wrappers (more or less depending of you)
Vegetable Cooking Spray
Preheat oven at 375 degrees. Drape wonton wrappers (at an angle) over a large rectangular baking dish and give them a good spray of the cooking spray. Bake for about 8- 10 minutes or until golden brown. It won’t take long, so keep a close eye on them. Once done, take them out and allow them to cool.
Roughly chop up your leftover squares of tofu, along with any leftover onions. In a medium non-stick skillet, heat on a medium flame, spray your skillet with a little cooking spray, then add in your tofu and 1 teaspoon of your leftover Gochujang sauce. Stirring occassionaly and cook for about 10 minutes, until it doesn’t look as moist and the tofu has formed some crispier edges. Then remove from the heat once done.
Re-heat any other leftover veggies and rice and chop any other fresh veggies that you’d like to add on top.
Layer your tofu on the bottom, add a little of your rice, then cabbage, top with corn, carrots and broccoli, and then drizzle a little more sauce on top, if you’d like.
The only other thing left to do is EAT! Serve up them taco’s and enjoy! xoxo