1. 26 January 2010 · 09:39 PM · 1 note

    Taco 014: Thai Peanut Sauce Tacos


    image: Fat Free Vegan

    Dudes. This is one of the best tacos I have made. It is also dead simple. So good and so easy that you will forgive me even for addressing you as “dudes”.

    Recently in my local Whole Foods, I came across a container of Thai peanut sauce made here in Santa Cruz (and made entirely without fish sauce, by the way). I am mad for Thai, so I picked it up thinking maybe I could work it into a taco. As it turned out, it worked really, really well. Like, better than my experiments in Korean-taco-fusion - and that is a KNOWN GOOD THING. Seriously.

    Also, the boy mixed up some margaritas with a special kind of sweet local lime and he has a bit of a heavy hand on the hooch. Not that it affected my judgement or blogging. No. Not at all. ::hiccup::

    I took the basic idea from a blog called Fat Free Vegan and, while I know “fat free vegan” does not scream delicious, it really worked. If you do not have access to a particularly good pre-made peanut sauce, feel free to follow her recipe on that part.

    Thai Peanut Sauce Tacos - Adapted from Fat Free Vegan

    INGREDIENTS:
    block of firm tofu
    tub of peanut sauce
    half-bunch broccolini
    three carrots
    tortillas
    sriracha

    PROCEDURE
    1. Press the tofu. This is always the first step. I should stop even writing it down
    2. Cut the tofu into slices, then squares, then triangles. This looks a bit fancy. It is also, for whatever reason, how I most often get tofu in Thai places. (You do not have to cut triangles if you do not want. I understand.)
    3. Smear a little of the peanut sauce on each triangle and set it on a baking sheet.
    4. When the oven is preheated to 400F, put the tofu in for 15 minutes. When the timer goes off, take them out and flip each one over.
    5. Bake another 15 minutes.
    6. Steam the broccolini in a rice cooker (as I do) or steamer basket. You want bright green and cooked but still snappy.
    7. Clean the carrots and shred up into little sticks. I use a special julienne-ing tool, but that is because I am fancy - and have relatively poor knife skills.
    8. Carry steamed broccolini, julienned raw carrots, baked tofu and tortillas to the table. Smear your tortilla with some more peanut sauce, load with tofu and veg, top with a spicy sriracha drizzle. Eat. YUMS.

    1. tacotuesdays posted this