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!
Always refer to the product label for the most accurate ingredient and allergen information.
long red chilli
Peking marinated tofu(ContainsGluten, SoyMay be presentGluten)
shredded red cabbage
mini flour tortillas(ContainsGlutenMay be presentSesame, Soy)
Japanese dressing(ContainsSoy, Sesame)
soy sauce(ContainsGluten, Soy)
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).
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.
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.
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.
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.
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.