I’m obsessed with Asian Fusion. One of my fave restaurants is a hole in the wall on Mills Ave. It’s called Tako Cheena . Tom Yum and Curry Tacos are brilliant and yet so simple. Saturday night, I stared at a block of tofu and didn’t know what to do with it. I’m a party animal. Since I’m a wild woman, I drained my tofu, and whipped up a peanut sauce. Things got even crazier when I realized I had Non-GMO Taco shells.
Again, here’s how to handle tofu:
Drain your EXTRA FIRM tofu. It’s super important to remove excess moisture. Wrap your tofu in a clean kitchen towel, and wrap again with another. Place two books on top of the tofu and wait 30 minutes. Chop into pieces and cover in marinade.
3/4 cup peanut butter
1/3 cup water
3 tablespoons of hoisin sauce
2 tablespoons of lime juice
4 teaspoons of soy sauce
1 teaspoon of sugar
2 teaspoons of chile paste
1 garlic clove (chopped)
1/2 teaspoon of sesame oil
Mix all together, add a little bit of water if it’s too thick. Marinade your tofu with this sauce over night. The next day, bake your tofu at 400 degrees for 20 minutes. I would make another batch of peanut sauce to add to your tacos.
It took me 25 minutes to prepare dinner. While the tofu was baking, I chopped up some grape tomatoes, green onions, cilantro, avocado, cabbage, and limes.
So easy, top it off with more peanut sauce, lime juice and Sriracha!
Another Vegan/Vegetarian friendly recipe that meat lovers loved!