Ingedients:
- ¼ cup Garlic Gold® Oil 1-2 pound block extra firm pressed tofu, cut into ½ inch slices and then blotted with paper towels
- (12) 6 inch corn or flour tortillas
- 3 cups shredded cabbage
- ¼ cup fresh mint leaves, cut in half if large, left whole if small
- ¼ cup fresh cilantro leaves, cut in half if large, left whole if small
- ¼ cup fresh basil leaves, cut into julienne strips
- 4-6 fresh limes (6 if small), 2 of them juiced and 2 cut in wedges for garnish
- 1 Teaspoon sugar (optional)
- Pinch sea salt, more or less to taste
- 1 Teaspoon, more or less to taste, red pepper flakes
- 2 Tablespoons Garlic Gold® (nuggets in oil)
- Quick Thai Peanut Sauce (recipe follows)
Heat a cast iron or other heavy bottomed skillet on medium; add the Garlic Gold® Oil. Take the pressed tofu slices and fry on each side like you were frying an egg over well, turning when golden brown. Remove from heat and put on paper towels on plate to drain. Sprinkle fried tofu lightly with sea salt.
Combine shredded cabbage with the herbs, lime juice, sugar, Garlic Gold® (nuggets in oil), and spices. Take warm flour tortillas and stuff each with a piece of fried tofu, then the cabbage mixture. Serve with additional lime wedges, peanut sauce, and plenty of napkins!
Serves 4-6
Quick Thai Peanut Sauce:Combine 1/3 cup your favorite peanut butter (or almond butter), preferably one of the new natural no-stir kind they have out now, with 2 Tablespoons agave nectar or 1 Tablespoon sugar, and 1 Tablespoon brown rice or other light vinegar. Add some red pepper flakes for spice if you wish.
If you liked this recipe, you’ll love these products:
- Garlic Gold® (nuggets in oil)
- Garlic Gold® Oil
