Name: NZ Sticky Soy Tofu, Bacon & Pickled Carrot Salad Tacos with Cucumber & Mayonnaise
Total time: 25 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 1 packet Mixed Salad Leaves; 1 packet Crispy Shallots; 100 g Diced Bacon; 1 Cucumber; 6 Mini Flour Tortillas; 1 packet Sweet Chilli Sauce; 1 Carrot; 400 g Firm tofu; 1 packet Sweet Soy Seasoning

HelloFresh

Recipes

Vietnamese Recipes

NZ Sticky Soy Tofu, Bacon & Pickled Carrot Salad Tacos

with Cucumber & Mayonnaise

Get up to $175 off

Allergens:

Wheat

•Gluten

•Soy

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 packet

Crispy Shallots

100 g

Diced Bacon

Cucumber

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

1 packet

Sweet Chilli Sauce

Carrot

400 g

Firm tofu

(Contains: Soy; May be present: Eggs, Sesame, Crustaceans. )

1 packet

Sweet Soy Seasoning

(Contains: Wheat, Gluten, Soy; )

Nutrition Values

Calories775 kcal

Energy (kJ)3240 kJ

Fat42.1 g

of which saturates12.3 g

Carbohydrate57.2 g

of which sugars14.2 g

Dietary Fibre8.7 g

Protein38.7 g

Sodium1560 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Using a vegetable peeler, peel carrot into ribbons. In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add carrot to pickling liquid. Add enough water to just cover carrot. Set aside.

TIP: Slicing the carrot very thinly helps it pickle faster!

• Thinly slice cucumber into sticks. • Cut firm tofu (see ingredients) into 1cm chunks. • In a medium bowl, combine the plain flour, sweet soy seasoning and tofu.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • When the oil is hot, cook tofu, turning occasionally, until golden, 5-7 minutes. • Remove pan from heat, add sweet chilli sauce and toss to coat.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Drain pickled carrot, reserving a splash of the pickling liquid. In a medium bowl combine carrot, mixed salad leaves, reserved pickling liquid and a drizzle of olive oil. • Bring everything to the table. • Build your own tacos by spreading each tortilla with mayonnaise then top with pickled carrot salad, cucumber and sticky soy tofu. Sprinkle over crispy shallots & diced bacon. Enjoy!