thai curry tacos

1 tbsp red chili paste

2 tbsp coconut milk

2 tbsp thai basil

1 bell pepper

1 zucchini

1 carrot

1/2 cucumber

1/4 cup rice vinegar

Sea salt, to taste Black pepper, to taste, add lime

12 taco shells

1/2 onion

3 dried red chili peppers

1 tbsp sesame oil

3 cloves garlic

1 tbsp ginger

1/2 block extra firm tofu

3 tbsp granulated sugar

2 green onions

Soak sliced cucumber in rice vinegar and sugar for about an hour. Cook minced chili peppers in 1 tbsp sesame oil. Add diced onion, garlic, and ginger and saute until lightly browned. Add cubed tofu, season with salt and pepper, and cook until browned on all sides. Add bell pepper, zucchini, and carrot. Mix in red chili paste, coconut milk, and thai basil. Saute until veggies are vibrant and cooked throughout. Assemble tacos with shredded cabbage, marinated cucumber, and chopped green onion. Serve with a squeeze of lime.