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Speedy Asian Tofu Tacos

Speedy Asian Tofu Tacos

with Pear & Carrot Slaw

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Little on time and big on flavour, these simple tacos have sweet and salty glazed tofu, crunchy pear slaw and garlic aioli all wrapped up in a warm tortilla. Now that's a lot of good things to smile about!

Allergens:GlutenSoyEggsSesame

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 clove

garlic

1 unit

cucumber

1 unit

carrot

½ unit

pear

1 unit

long red chilli

1 block

Peking marinated tofu

(ContainsGluten, SoyMay be presentGluten)

1 packet

garlic aioli

(ContainsEggs)

1 bag

shredded red cabbage

8 unit

mini flour tortillas

(ContainsGlutenMay be presentSesame, Soy)

1 packet

Japanese dressing

(ContainsSoy, Sesame)

1 packet

crispy shallots

(ContainsGluten)

Not included in your delivery

olive oil

1 tbs

honey

1 tbs

soy sauce

(ContainsGluten, Soy)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3620 kJ
Fat45 g
of which saturates6.3 g
Carbohydrate77.4 g
of which sugars28.6 g
Protein31.1 g
Sodium1590 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Slice the pear (see ingredients list), unpeeled, into thin strips. Finely chop the garlic (or use a garlic press). Slice the cucumber into thin batons. Thinly slice the long red chilli (if using). Grate the carrot (unpeeled).

2

In a medium bowl, combine the pear, shredded red cabbage and garlic aioli and toss to coat. Season to taste with salt and pepper and set aside. TIP: Preparing the slaw first allows the cabbage to soften slightly by the time you're ready to serve.

3

Drain the Peking marinated tofu liquid into a small bowl then cut the tofu into 1cm cubes. Add the garlic, honey and soy sauce to the bowl with the tofu marinade. Mix well to combine and set aside.

4

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the tofu and cook, turning often, until browned, 2 minutes. Add the honey-soy glaze and cook until slightly sticky, 1-2 minutes.

5

While the tofu is cooking, heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.

6

Take everything to the table. Top the tortillas with slaw, cucumber, carrot and tofu. Drizzle with the Japanese dressing and sprinkle with chilli (if using) and crispy shallots.