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!
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
long green chilli
Korean BBQ tofu(ContainsGluten, Soy, SesameMay be presentPeanuts, Egg, Tree Nuts, Milk)
shredded red cabbage
mini flour tortillas(ContainsGluten)
mixed sesame seeds(ContainsSesameMay be presentPeanuts, Tree Nuts, Milk, Gluten, Soy)
soy sauce(ContainsGluten, Soy)
Thinly slice the pear into matchsticks. Finely chop the garlic (or use a garlic press). Drain the Korean BBQ tofu, reserving the marinade in a small bowl, then cut the tofu into 1cm cubes. Thinly slice the cucumber into batons. Thinly slice the long green chilli (if using). Grate the carrot (unpeeled).
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.
Add the garlic, honey, soy sauce and mixed sesame seeds to the bowl with the Korean BBQ marinade. Stir to combine.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the tofu and cook, tossing, until browned, 2 minutes. Add the Korean BBQ glaze and cook until slightly sticky, 1-2 minutes.
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.
Bring everything to the table to serve. Top the tortillas with some slaw, cucumber, carrot and Korean BBQ tofu. Sprinkle with the chilli (if using) and crispy shallots.