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!


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

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

1 clove


1 unit


1 unit


½ unit


1 unit

long red chilli

1 block

Peking marinated tofu

(ContainsGluten, SoyMay be presentGluten)

1 packet

garlic aioli


1 bag

shredded red cabbage

8 unit

mini flour tortillas

(ContainsGlutenMay be presentSesame, Soy)

1 packet

Japanese dressing

(ContainsSoy, Sesame)

1 packet

crispy shallots


Not included in your delivery

olive oil

1 tbs


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
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.