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Korean BBQ Tofu Tacos

Korean BBQ Tofu Tacos

with Quick–Pickled Onion & Soy Mayo

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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!

Tags:Veggie
Allergens:EggsGlutenSoySesame

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 Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½ unit

red onion

1 unit

carrot

½ head

cos lettuce

½ unit

long green chilli

1 bunch

coriander

1 packet

mayonnaise

(ContainsEggs)

1 packet

Korean BBQ tofu

(ContainsGluten, Soy, SesameMay be presentPeanuts, Egg, Tree Nuts, Milk)

6 unit

mini flour tortillas

(ContainsGluten)

1 sachet

crispy shallots

Not included in your delivery

olive oil

¼ cup

rice wine vinegar

¼ cup

water

1 tsp

soy sauce

(ContainsGluten, Soy)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3000 kJ
Fat34 g
of which saturates4.6 g
Carbohydrate70.1 g
of which sugars23.2 g
Dietary Fibre0 g
Protein27.3 g
Cholesterol0 mg
Sodium1250 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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 onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.

2

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.

3

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.

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.

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.

6

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.