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Thai Tofu Tacos

Thai Tofu Tacos

A few months ago I offered to write a guest post for “Choc Chip Uru” at a website called GoBakeYourself.  I was thrilled when she accepted because Choc Chip Uru is a wonderfully talented young food blogger from Australia who loves to bake and make some insanely delicious desserts!

I asked Uru what she would like me to prepare for her and she suggested that I make something savory vegetarian.  In my opinion, I’m not much of an accomplished dessert maker, so the first thing that came to mind was Thai Tofu Tacos.   My Thai Tofu tacos are quick and easy to make and perfect for a busy weekday dinner.  They are vibrant in color, crunchy in texture and judging from their taste, you would not know that they are actually good for you!

Many thanks to Uru for allowing me to be do a guest post on her site!   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!  Those who have not met Uru yet, please stop by her site, say hello and most of all, subscribe to her website.  Enjoy!  Tessa


  • 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
  • 2 cups shredded carrot
  • 1/2 cup coarsely chopped cilantro
  • 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)

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.  Meanwhile, whisk together in a bowl, peanut butter, water, garlic paste, ginger, soy sauce, lime juice and sesame oil.  Taste and correct your seasonings.  Add water if you need to.  This is the sauce for the tofu.  Set aside.

Shred the carrots.

Thinly slice your cabbage.

Chop the cilantro.

Slice the limes into wedges.

Grab a medium sized bowl and mix together carrots, cabbage cilantro, and green onions.  Add lime juice and a few drops of sesame oil.  Add salt and pepper to taste.  Lightly toss.  This is the topping for the soft tacos.  Set aside.

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.  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.

Divide tofu mixture between 8 warm tortillas.  Add the cabbage and carrot mixture, fold in half, drizzle with the optional Sriracha sauce and sprinkle with peanuts and serve with a lime wedge.  Makes 8 vegetarian Thai Tofu Tacos.  Enjoy!  Tessa