TOFU TACOS W-AVO CREAM

INGREDIENTS

Tofu

400g firm tofu

1 TBSP peanut butter

2+1 TBSP sesame oil

1/2 CUP light soy sauce

1/4 CUP rice wine vinegar

1 TBSP sambal oelek

1 TBSP Sriracha

2 TBSP honey or maple

3 cloves garlic, minced

1 inch fresh ginger, peeled and grated

Avocado Cream

3 avocados

2 cloves garlic

Juice of 1 lemon

1 TSP Salt

Pepper

Tortillas, warmed

Coriander

1/4 red cabbage, thinly sliced

Pickled jalepeno slices

Radishes, thinly sliced

INSTRUCTIONS

TOFU

1. Drain all the water from the tofu, crumble with a fork and set aside.

2. In a mixing bowl, add the peanut butter, 2 TBSP sesame oil, soy sauce, vinegar, sambal oelek, Sriracha, garlic, ginger and whisk.

3. Heat 1 TBSP of sesame oil in a pan and add the crumbled tofu. Cook the tofu on a medium-high heat for 5 mins until slightly browned. Add the sauce and cook for around 5 mins until the liquid has reduced, and the tofu starts to get brown and sticky on the edges.

Avocado CREAM

4. Add all avocado cream ingredients to a blender or food processor. Blitz until it becomes a smooth paste or sauce. If it’s too thick, add a teaspoon of water. Check seasoning and set aside in the fridge until you are ready to use.

Assemble the tacos with tofu, cabbage, radishes, avocado cream, a few jalepeno slices and sprinkle of coriander.