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Asian Recipes
Speedy Korean BBQ Tofu Tacos

Speedy Korean BBQ Tofu Tacos

with Pear & Carrot Slaw

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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!


Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove


1 unit


1 unit


1 unit


1 unit

long green chilli

1 packet

Korean BBQ tofu

(ContainsGluten, SoyMay be presentPeanuts, Sesame)

1 packet

garlic aioli


1 packet

shredded red cabbage

1 sachet

mixed sesame seeds

(ContainsSesameMay be presentPeanuts, Gluten, Tree Nuts, Milk, Soy)

8 unit

mini flour tortillas

(ContainsGlutenMay be presentSesame, Soy)

1 packet

crispy shallots


Not included in your delivery

olive oil

1 tbs

soy sauce


½ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3930 kJ
Fat43.8 g
of which saturates6 g
Carbohydrate94.7 g
of which sugars34.3 g
Protein32.4 g
Sodium1850 mg
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon

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 small 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 chilli (if using) and crispy shallots.