Spicy Peanut Thai Tacos

I’ve been cravin’ me some tacos for quite some time now. It’s not really a dish that we make a lot…as we obviously don’t eat meat. But, I’m pretty sure it’s mostly because I’d just prefer to eat my weight in chips and salsa instead.

Anywho a little while ago, I bought a gazillion pack of those little baby corn tortillas and every time I open the freezer they’ve been beckoning me. It was time to make some bomb tacos. And these delivered. They aren’t your typical tacos either. Brimming with thai-y goodness, sweet and spicy peanut butter sauce and fresh cilantro and basil, this dinner should please any thai loving freak, like myself. Thai is so gosh darn delicious.

Produce on Parade: Spicy Peanut Thai Tacos

I’m pretty sure anything can be infused with a thai influence. Thai lasagna? I haven’t seen it yet…but I’d like to…

Spicy Peanut Thai Tacos

Inspired by Spabettie

Makes at least 10 small tortillas

  • 1/2 cup creamy peanut butter
  • 1/2 Tbsp. garlic chili paste
  • 1 Tbsp. sesame oil
  • 1 Tbsp. hoisin sauce
  • juice of 1 lime
  • 1 Tbsp. liquid aminos or soy sauce
  • squidge of lemongrass paste (optional)
  • 1 clove of garlic, minced fine
  • 1 tsp. chili powder
  • 1 (12 oz.) block of extra firm or firm tofu, cut into thin strips
  • fresh corn kernels cut from 1 cob or about 1/2 cup frozen
  • 1 head of broccoli, thinly sliced and chopped small
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh basil, chopped
  • at least 10 corn tortillas (I used the little baby ones)

Preheat oven to 325 F.

Whisk the ingredients from the peanut butter through the chili powder in a small bowl. I used a pyrex measuring cup for an easy pour.

Thinly slice the tofu into about 16 or so thin strips. Arrange them so they aren’t overlapping, on a baking sheet lined with parchment paper. Pour just enough of the peanut sauce over the tofu strips so they are covered ensuring there is sauce leftover for serving. Bake the tofu at 325 F for 25 minutes.

Produce on Parade: Spicy Peanut Thai Tacos

Mix the corn kernels, broccoli and fresh herbs together in a bowl.

Serve the tacos with a layer of veggie/herb mix on the bottom, then place one or two tofu strips over that layer and finally, drizzle with that scrumptious sweet and spicy peanut sauce. Feel free to even sprinkle some crushed peanuts on top to be super fancy pants!

Eventually, for the sake of portability, I mixed the sauce and the veggies together. Do what pleases you.

Produce on Parade: Spicy Peanut Thai Tacos

These are certainly a tasty detour from a typical boring taco. A detour, I hope you will enjoy.


14 thoughts on “Spicy Peanut Thai Tacos

    • Hi, Marie-Eve. Oh my goodness, I was JUST showing Todd your blog and how much I loved the design! It’s so creative. This weekend we are going to try to work on some neat updates. This was kind of just a little experiment, and still only a month old, but I am really enjoying it 🙂 Thanks for welcoming me into the food blogging world 😉 I love your site and look forward to exchanging yummy recipes with you!

      • I can’t believe your blog is only a month old! You look so established already. How do you manage to post everyday!!? I’m impressed! I’d love to become as productive as you 🙂 Keep up the good work, I’m loving it! 🙂

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