Speedy Asian Tofu Tacos
with Pear & Carrot Slaw- Gluten
- Soy
- Sesame
- Eggs
- Gluten(Wheat)
- May contain traces of allergens
- Eggs
- Peanuts
- Traces of Tree Nuts
- Milk
- Fish
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!
Ingredients
1 clove
garlic
1 unit
cucumber
1 unit
carrot
½ unit
pear
1 unit
fresh chilli
1 block
Peking Marinated Tofu
(Contains: Gluten, Soy, Sesame; May be present: Eggs, Peanuts, Tree Nuts, Milk)
1 packet
garlic aioli
(Contains: Soy, Eggs; )
1 bag
shredded red cabbage
8 unit
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
Japanese Dressing
(Contains: Soy, Sesame, Gluten(Wheat); May be present: Eggs, Fish)
1 packet
Crispy Shallots
Not included in your delivery
olive oil
1 tbs
honey
1 tbs
soy sauce
(Contains: Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
Slice the pear (see ingredients list), unpeeled, into thin strips. Finely chop the garlic (or use a garlic press). Slice the cucumber into thin batons. Thinly slice the long red 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.
Drain the Peking marinated tofu liquid into a small bowl then cut the tofu into 1cm cubes. Add the garlic, honey and soy sauce to the bowl with the tofu marinade. Mix well to combine and set aside.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the tofu and cook, turning often, until browned, 2 minutes. Add the honey-soy 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.
Take everything to the table. Top the tortillas with slaw, cucumber, carrot and tofu. Drizzle with the Japanese dressing and sprinkle with chilli (if using) and crispy shallots.
