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Chef Chelsea’s Thai Tofu Tacos

Chef Chelsea's Thai Tofu Tacos
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  1. 1 pkg. Tofu
  2. 2 Tbsp. Brown Sugar
  3. 1/4 cup Soy Sauce
  4. 1/4 cup Rice Wine Vinegar
  5. 1/4 cup Extra Virgin Olive Oil
  6. 3 small Pickling Cucumbers, thinly sliced
  7. 1/2 cup Purple Ruffles Basil, chiffonade
  8. 1/2 cup Cilantro, leaves only
  9. 1/2 cup Pacific Culture Pickled Ginger Turmeric Carrots
  10. 1 pkg. Mi Abuelita Bonita Corn Tortillas
  11. 1 bottle Newcastle Produce Peanut Sauce
  1. Remove tofu from packaging and gently squeeze out excess moisture without breaking its form. Cut tofu into 1/4 inch cubes and put in a medium bowl. Add brown sugar, soy sauce, rice wine vinegar, and olive oil. Gently toss all together and marinate for 20 minutes.
  2. Prepare cucumbers, basil, and cilantro.
  3. Drain tofu. Heat 2 tsp. of olive oil on medium high heat. Brown tofu for 7-9 minutes gently stirring occasionally.
  4. Fill tortillas with tofu, cucumbers, basil, cilantro and carrots. Drizzle with peanut sauce to finish!
Newcastle Produce