Little on time and big on flavour, these simple tacos have sweet and salty glazed tofu, crunchy pickled onion and soy mayo all wrapped up in a warm tortilla. Now that's a lot of good things to smile about!
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long green chilli
Korean BBQ tofu(ContainsGluten, Soy, SesameMay be presentPeanuts, Egg, Tree Nuts, Milk)
mini flour tortillas(ContainsGluten)
rice wine vinegar
soy sauce(ContainsGluten, Soy)
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 onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.
While the onion is pickling, grate the carrot (unpeeled). Shred the cos lettuce (see ingredients list). Thinly slice the long green chilli (see ingredients list), 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. Set aside.
In a small bowl, combine the mayonnaise and the soy sauce. Set aside. Reserve the marinade from the Korean BBQ tofu, then cut the tofu into 1cm strips.
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.
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.
Drain the pickled onion. Bring everything to the table to serve. Top the tortillas with the salad, Korean tofu and quick-pickled onion. Add a dollop of soy mayo and sprinkle with the crispy shallots and coriander.