Speedy Asian Tofu Tacos
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Speedy Asian Tofu Tacos

Speedy Asian Tofu Tacos

with Pear & Carrot Slaw

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:
Gluten
Soy
Sesame
Egg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 clove

garlic

1 unit

cucumber

1 unit

carrot

½ unit

pear

1 unit

fresh chilli

1 block

Peking Marinated Tofu

(Contains Gluten, Soy, Sesame; May be present Egg, Peanut, Tree Nuts, Milk. )

1 packet

garlic aioli

(Contains Egg, Soy; )

1 bag

shredded red cabbage

8 unit

Mini Flour Tortillas

(Contains Gluten; )

1 packet

Japanese Dressing

(Contains Sesame, Soy; )

1 packet

Crispy Shallots

Not included in your delivery

olive oil

1 tbs

honey

1 tbs

soy sauce

(Contains Gluten, Soy; )

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories3620 kcal
Fat45 g
of which saturates6.3 g
Carbohydrate77.4 g
of which sugars28.6 g
Dietary Fibre0 g
Protein31.1 g
Cholesterol0 mg
Sodium1590 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Non-Stick Pan

Instructions

GET PREPPED
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).

MAKE THE SLAW
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.

MAKE THE HONEY-SOY GLAZE
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.

COOK THE TOFU
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.

HEAT THE TORTILLAS
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.

SERVE UP
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.