Guest Post #5: Thai Tofu Tacos

Hi everyone, I am hitting the books and trying to pass the last exams of year 11. Can you believe there will only be one more year of school left then? I am SO stoked
Anyway, a couple of months back, I asked for your guest posts during this period and I was lucky enough to get a huge response – thank you all so much!
I promise you will not miss me, in fact, you will groan when I come back, becase I have so many wonderful guestposts lined up for you all! I hope you discover some wonderful new bloggers who tantalise your tastebuds like they do mine! Enjoy mes amis!
Should you need to contact me, I am more than at service through my email: gobakeyourself@yahoo.com.au or just leave a message on my facebook page: Go Bake Yourself

Also a significant note, I lost over 60-70 followers through some freak wordpress issue so please, if you were one of them and you have recently visited again, resubscribe – thank you!
Now I leave you to it…

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Mixing things up today, I have decided to introduce an amazing blogger friend of mine who has happily decided to change the incessantly sweet and delicious pace of guest posts with a stunning savoury meal. Just scroll down and see the pictures if can’t waiit

This meal is one of those that makes me say ‘Future Uru, make this!’
Ladies and gents, without further ado, I present the totally awesome blogger, Tessa from the gorgeous blog, Feral Kitchen!

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Hey there!  I’m Tessa from Feral Kitchen.  I’m an American food blogger located in the Rogue Valley of beautiful Southern Oregon.  For my day job, I am an Accounting Manager and in my off hours I spend much of my time in my kitchen and garden.  I like to cook using local, seasonal, organic ingredients often with an exotic twist.  I enjoy collecting cookbooks, food photography, reading and seeing what other food bloggers around the world cook and create.
A couple of weeks ago I asked Uru for an idea for what I should do for my guest post and she suggested that I do something savory vegetarian.  The first thing that came to mind was Thai Tofu Tacos.   My Thai Tofu tacos are quick and easy to make.  They are vibrant in color, crunchy in texture and judging from their taste, you would not know that they are actually good for you!

Thai Tofu Tacos

Many thanks to Uru for allowing me to be do a guest post on her site!  Choc Chip Uru is an entertaining and talented young food blogger. Her enthusiasm for food, baking and desserts is simply a joy to behold. I enjoy subscribing to her site, reading her comments and most of all, her delicious recipes.  Thank you Uru!  I hope you like my vegetarian Thai Tofu Tacos.

Enjoy!
Tessa

Thai Tofu Tacos

Makes:8 vegetarian Thai Tofu Tacos

Ingredients:

• 1 package firm tofu
• 2 tsp canola oil
• Big pinch of salt
• 1/3 cup creamy peanut butter
• 1/4 cup water
• 2 tsp garlic paste
• 1/2 tsp dried ginger
• 1 Tbs low sodium soy sauce
• Juice from 1/2 lime
• 1/4 tsp sesame oil
• 2 cups shredded red cabbage
  

  Local organic red cabbage for the Thai Tofu Tacos. Be sure to slice the cabbage thin for your tacos. Use a sharp knife or a mandolin to achieve this effect

• 2 cups shredded carrot
  

  Bright orange organic carrots. Sweet, crunchy and delicious!

• 1/2 cup coarsely chopped cilantro
  

  Cilantro or Chinese parsley. When selecting cilantro for your dish, look for bright green leaves free of discoloration or spots. Wash the cilantro well under cold running water, drain, cut off the stems and then give it a coarse chop

• 1/2 cup chopped green onion
• Juice from 1 lime
• Few drops of sesame oil
• Salt and pepper to taste
• 8 small tortillas (warmed)
• 8 lime wedges
• Sriracha chili sauce for drizzling (optional, it’s spicy!)
• Chopped peanuts for garnish (optional)

Method

1. Begin by draining the tofu and placing it between some paper towels for about 15 minutes to pull out some of the moisture.  Slice the tofu into 1/2 inch or 1 cm pieces.
2. Meanwhile, whisk together in a bowl, peanut butter, water, garlic paste, ginger, soy sauce, lime juice and sesame oil.  Taste and correct your seasonings.
3. Add water if you need to.  This is the sauce for the tofu.  Set aside.
4. Grab a medium sized bowl and mix together cabbage, carrots, cilantro, and green onions.
5. Add lime juice and a few drops of sesame oil.  Add salt and pepper to taste.
6. Lightly toss.  This is the topping for the soft tacos.  Set aside.
7. Place a nonstick skillet on the stove and heat to medium high heat.  Add canola oil.  Add tofu and cook until it’s a light golden color.
8. Add sauce to tofu.  Cook for about a minute or two or until heated through.  You’ll notice that it thickens up real quick.  Remove from heat.
9. Divide tofu mixture between 8 warmed tortillas.  Add the cabbage and carrot mixture, fold in half, drizzle with the optional Sriracha sauce and sprinkle with peanuts
10. Serve with a lime wedge.

Fresh picked bright green juicy limes. Just the right amount of sour for the dish

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These tacos are a mix between Asian and Mexican cuisine, use healthy-fresh ingredients, can be whipped up in minutes and look so impressive

Thank you so much Tessa for helping me out with your gorgeous recipe! Can’t believe I am saying this but it looks like a favourite even though it is savoury!

If you want to see more of Tessa’s gorgeous cooking, check out her blog now!

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