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!
long red chilli
mini flour tortillas(ContainsGlutenMay be presentSesame, Soy)
Korean BBQ tofu(ContainsGluten, SoyMay be presentSesame, Peanuts)
rice wine vinegar
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.
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.
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.
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 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.