Peanut Tofu Tacos

Serves: 4 

Ingredients	Qty	Prep
Tortillas	12 or more
Tofu	400g	shredded
Peanut butter	1/3 cup
Lemon juice	2 tbsp
Maple syrup	1 tbsp
Ginger	1 inch piece	shredded
Soy sauce	2 tsp
Oil	2 tsp
Turmeric	to taste
Pepper	to taste
Salt	to taste
Smoked paprika	1/2 tsp
Red chili powder	1/2 tsp
Sambal	as needed
Water	as needed
Slaw:
Coleslaw	follow recipe
Green cabbage	3/4 cup	chopped
Carrots	1/2 cup	shredded
Lime zest	1 tsp
Lime juice	as needed
Maple syrup	2 tsp
Salt	1/2 tsp
Spicy mayo:
Mayo	1/2 cup
Dill pickle	1/4 cup	chopped fine
Dried dill	1.5 tsp
Salt	1/2 tsp
Sugar	to taste
Hot sauce	to taste	optional

Method:

• Shred tofu and fry with little oil in a cast iron pan, until browned
• Mix peanut butter, lemon juice, maple syrup, ginger, soy sauce, oil, turmeric, salt, and pepper in a large bowl. Add water if necessary, consistency should be like a loose sauce
• Toss fried tofu in a separate bowl with the peanut sauce until evenly coated 
• In the meantime, mix all the wet ingredients for slaw in a bowl and pour over the shredded vegetables. Set aside to soften or use the linked coleslaw recipe (without the extra dressing)
• Mix all the ingredients for the tangy sauce and set aside
• Warm tortillas in the microwave and fill each one with the peanut tofu, top with slaw, and tangy sauce. Garnish with hot sauce, shredded cheese or cilantro leaves

Notes:

1 box of tofu makes enough for 2 servings, the slaw + peanut sauce + spicy mayo will make 4 servings. For the next day, shred and fry another box of tofu with the remaining peanut sauce and serve warm