This Thai Tofu Pockets recipe is one of those recipes that looks unimpressive on paper but is a home run when you taste it. It was recommended to me by a friend and I am so glad I tried it! It’s a little bit like one of those dresses that doesn’t immediately grab your attention on the hanger but when you put it on you feel like a super model.
The Thai Tofu Pockets are based on a recipe contained in the China Study Cookbook by Leanne Campbell, PhD. She calls them wraps but we make them into pockets by serving the filling in pita bread. This simple recipe is an enormous hit due to the wonderful combination of flavors. It is even a favorite with our kids. You can pull this together fairly quickly using ingredients you likely have on hand.
You can make this gluten- and wheat-free by using tamari sauce instead of soy sauce and by serving the filling on brown rice tortillas or on a salad. Every time I make this I find myself eating it by the spoonful and I have to stop myself to make sure I save some for everyone else. For those of you leery of raw red onions, as I am sometimes, don’t leave them out. They actually make this recipe what it is.
Behold the Thai Tofu Pocket…
- 1/3 cup organic peanut butter (we use brands that only contain peanuts with no other added oil, sugar or preservatives)
- 4 tablespoons light soy sauce or tamari sauce
- 1 tablespoon lime juice
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cayenne powder
- 1/4 teaspoon powdered ginger
- 1/4 cup fresh chopped cilantro
- 1 12.3 ounce package extra firm tofu (I used silken tofu)
- 1/4 cup red onion finely chopped
- 1/4 cup red bell pepper, chopped
- 1/2 cup grated carrot
- 1 stalk celery, finely chopped
- Pita bread or whole grain tortillas
- Fresh spinach or kale
- Chopped tomatoes
- Add peanut butter, soy sauce and lime juice to a medium bowl. Stir until well combined.
- Add garlic powder, cayenne powder, ginger and cilantro to the peanut butter mixture and stir well.
- Drain tofu and place in a large bowl. Mash with a fork.
- Add onion, peppers, carrots and celery and mix well.
- Pour peanut butter mixture over tofu/veggie mixture and combine with a spoon.
- Serve in pita bread or in tortillas with spinach or kale and fresh tomatoes.