I’ve always been a fan of asian-inspired foods. I love chinese food, thai, indian, sushi, you name it. Asian meals also tend to be very easy to cook on your own. When lacking time, stir-fry or fried rice is a cinch to throw together.
This week, I tested out a new asian-inspired recipe and cooked with seitan and mirin for the first time.
I was surprised at how easy seitan was to cook. It really just needed to be heated up a bit in the wok. It also added a nice texture to these slightly sweet (due to the mirin and agave) Asian Tacos.
I looked around for wonton noodles to fry into taco shells, but alas, I couldn’t find them. Instead, I opted for regular corn taco shells. They were still good in the corn shells, but I definitely think they’d be better in the wontons. For a non-vegetarian version, these would be great with shredded beef or shrimp.
The best part? They only took 5 minutes to whip together – a definite go-to on a lazy night.