I made this recipe a lot this year, so I think it deserves a spot on the site. This one uses Thai flavors with the peanut sauce as well as Mexican cuisine with the perfect vessel for a meal: the taco. This is not authentic in any way shape or form since I have never experienced these cuisines first hand, but this recipe takes a lot of vegetables and makes them delicious and easy to consume. Let me know what you think of this one.


Ingredients
For the filling
- 3 cloves garlic, minced
- 1 thumb ginger, minced
- 2 Tbsp. soy sauce
- 2 tsp. seasoned rice vinegar
- 1 Tbsp. garlic chili paste
- ½ tsp. toasted sesame oil
- 2 Tbsp. chunky peanut butter
- ¼ red onion, sliced
- ½ bulb fennel, sliced (optional)
- ½ red pepper, sliced
- ¼ cabbage, sliced
- 1 block tempeh, sliced
For the assembly
- 3-4 tortillas (corn or flour works)
- ½ avocado, sliced
- Kimchi or sauerkraut (garnish)
- Sesame seeds (garnish)
Method
- In a small bowl, combine garlic, ginger, soy sauce, vinegar, chili paste, and sesame oil
- Stir until incorporated and set aside
- Heat a pan on the stove over low-medium heat
- Add onion, fennel, and pepper to the pan and let the vegetables cook for 2-3 minutes
- Add the garlic and ginger mixture and stir to combine
- Once vegetables are soft, add cabbage and let wilt
- Add tempeh slices and peanut butter (add some water to peanut butter if it is difficult to mix before combining with the rest of the ingredients)
- Stir until mixture is homogeneous
- Assemble tacos by heating tortillas in separate pan on stove
- Once pliable, add tempeh filling to each taco
- Slice avocado and place on top of tacos
- Garnish with fermented cabbage and sesame seeds
- Serve and enjoy






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