Tag Archives: tofu

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

Gado-Gado Wedge Salad













Those people who have spent time with me in my kitchen know that when it comes to cooking, I am terrible at following directions.  It’s a rare event when I prepare a dish exactly the way that it was written.  I am notorious for changing things up and cooking food the way I want.  My Gado-Gado Wedge Salad is a perfect example of my “I’m gonna do it my way and you can’t tell me what to do” behavior in my kitchen.

Gado-Gado is an Indonesian dish traditionally made with a variety of cooked vegetables such as cabbage, potatoes, bean sprouts, beans or whatever fresh ingredients that are on hand drizzled with peanut sauce, garnished with egg slices and fried onions, served family style on a large platter.  It seems that there are so many variations of Gado-Gado for it all depends on the ingredients on hand and the person who is preparing it.  My Gado-Gado Wedge salad is a twist on the traditional Indonesian dish and is similar to the wedge salads that I love to order for lunch at a restaurants.

My Gado-Gado Wedge Salad is made with crisp iceberg lettuce, surrounded by tender green beans, bean sprouts, pan seared tofu, crunchy shredded carrots, crisp cucumber, fingerling red potatoes drizzled with my homemade peanut sauce.  I then garnish the salad with lime wedges, minced red bell pepper, green onion, and cilantro sprigs.  Make this dish for your next lunch or dinner.  And by the way, if you don’t follow my recipe exactly, I completely understand…   Makes 4 fabulous salads.  – Tessa


  • 4 wedges of iceberg lettuce
  • 8 fingerling red potatoes
  • 2 cups green beans cut into 1″ slices
  • 1/2 pound bean sprouts
  • 1 container extra firm tofu (drained and cut into 3/4″ cubes)
  • 1 cucumber, sliced
  • 2 carrots shredded
  • 1 cup peanut sauce (see my recipe!)
  • 1 Tbls. canola oil
  • 1 tsp. low sodium soy sauce
  • garnish with lime wedges, cilantro sprigs, minced red bell pepper, sliced green onion and sambal oelek.

Let’s begin by boiling salted water in a medium sized pot.  Add your fingerling potatoes and cook until done (8 minutes or so).  Remove from pot using a slotted spoon or a spider and run cold water over the potatoes until they cool.  Slice into rounds and set aside.  Using the same boiling water add your beans until they are lightly cooked.  Remove and run cold water over until they cool.  Set aside.  Repeat the process with the bean sprouts and cook about 5 minutes and set aside.  Do not cook the carrots or the cucumbers.

Now grab a non stick fry pan and heat it with a bit of canola oil.  Add your tofu cubes and cook until lightly brown.  Add the low sodium soy sauce.  Cook a few minutes more and then remove from heat and set aside.  Find 4 medium sized or lunch plates and place an iceberg lettuce wedge on the plate.  Arrange your vegetables around the lettuce, add your tofu and drizzle with peanut sauce.  Garnish with your lime wedges, cilantro, minced bell pepper, green onion and sambal oelek.  Dig in and enjoy!

Note:  If you are changing up the ingredients just be sure to pay attention to the colors of vegetables that you choose to include on the plate.  – Tessa