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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!

Allergens:GlutenSoyEggsSesame

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

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

2 clove

garlic

1 unit

cucumber

1 unit

carrot

1 unit

pear

1 unit

long green chilli

1 packet

Korean BBQ tofu

(ContainsGluten, SoyMay be presentPeanuts, Sesame)

1 packet

garlic aioli

(ContainsEggs)

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

(ContainsGluten)

Not included in your delivery

olive oil

1 tbs

soy sauce

(ContainsGluten)

½ tsp

honey

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
Utensils
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

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).

2

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.

3

Add the garlic, honey, soy sauce and mixed sesame seeds to the small bowl with the Korean BBQ marinade. Stir to combine.

4

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.

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

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.