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Mexican Recipes
Korean BBQ Tofu Tacos

Korean BBQ Tofu Tacos

with Pickled Onion & Sesame Mayonnaise

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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:GlutenSoyEggs
Prep Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit

red onion

1 unit

carrot

½ head

cos lettuce

1 unit

long red chilli

1 bunch

coriander

6 unit

mini flour tortillas

(ContainsGlutenMay be presentSesame, Soy)

1 packet

crispy shallots

(ContainsGluten)

1 packet

Korean BBQ tofu

(ContainsGluten, SoyMay be presentSesame, Peanuts)

1 packet

mayonnaise

(ContainsEggs)

Not included in your delivery

olive oil

¼ cup

rice wine vinegar

¼ cup

water

1 tsp

soy sauce

(ContainsGluten)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3000 kJ
Fat33.9 g
of which saturates4.6 g
Carbohydrate70 g
of which sugars23.1 g
Protein27.3 g
Sodium1250 mg
Instructions
Instructionsarrow up iconarrow up icon
Pickle the onion
Pickle the onion
1

Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water and a good pinch of sugar and salt. Scrunch the red onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.

Make the salad
Make the salad
2

While the onion is pickling, grate the carrot (unpeeled). Roughly shred the cos lettuce (see ingredients list). Thinly slice the long red chilli (if using). Roughly chop the coriander. In a medium bowl, combine the cos lettuce, carrot and chilli (if using). Season with a pinch of salt and pepper and toss to coat.

Make the soy mayo
Make the soy mayo
3

In a small bowl, combine the mayonnaise and the soy sauce. Remove the tofu from the Korean BBQ sauce (reserve for later) and cut the tofu into 1 cm strips.

Cook the tofu
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 until browned and warmed through, 2 minutes each side. Add the reserved Korean BBQ marinade and simmer until the tofu is well coated, 1 minute.

Heat the mini tortillas
Heat the mini 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!
Serve!
6

Drain the liquid from the pickled onion. Take everything to the table to serve. Top the tortillas with the salad, Korean tofu and quick pickled onion. Add a dollop of soy mayonnaise and sprinkle with the crispy shallots and coriander.