NZ Korean BBQ Tofu Taco
with Quick-Pickled Onion & Sesame Mayo
- Wheat
- Gluten
- Soy
- Sesame
- Fish
- Eggs
- May contain traces of allergens
Ingredients
1 packet
Crispy Shallots
1
Cos Lettuce
1 sachet
Coriander
Korean BBQ Tofu
Fresh Chilli
1 packet
Mayonnaise
(May be present: Soy, Sesame, Fish, Eggs)
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1
Red Onion
1
Carrot
Nutrition Values
Cooking Steps
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.
While the onion is pickling, grate the carrot (unpeeled). Shred the cos lettuce (see ingredients list). Thinly slice the long green 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. Reserve the marinade from the Korean BBQ tofu, then cut the tofu into 1cm 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. 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.
