Speedy Japanese-Style Tofu Tacos
with Sweet Pear Slaw- Gluten
- Soy
- Eggs
- Sesame
- Gluten(Wheat)
- May contain traces of allergens
- Peanuts
- Sesame
- Eggs
- Fish
Little on time, big on flavour, these simple tacos with sweet and salty glazed tofu, crunchy pear slaw and garlic aioli all wrapped up in a warm tortilla. These ones will delight and tantalise all the senses!
Ingredients
1 clove
garlic
1 unit
cucumber
1 unit
carrot
1 unit
pear
1 unit
fresh chilli
1 block
Japanese Tofu
(Contains: Gluten, Soy; May be present: Peanuts, Sesame)
1 tub
garlic aioli
(Contains: Soy, Eggs; )
1 bag
shredded red cabbage
1 sachet
mixed sesame seeds
(Contains: Sesame; )
6 unit
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 tub
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 (or gluten free tamari soy sauce)
(Contains: Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
Slice the pear (unpeeled) into thin matchsticks. Finely chop the garlic (or use a garlic press). Cut the Japanese tofu into 1cm cubes. Cut the cucumber into 0.5cm strips. 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 by the time you're ready to serve.
In a small bowl, combine the garlic, honey, soy sauce and mixed sesame seeds.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the tofu and cook for 2 minutes, turning regularly, or until browned. Add the honey-soy glaze to the pan and cook for a further 1-2 minutes or until slightly sticky.
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, or until warmed through.
Take everything to the table. Assemble tacos with slaw, cucumber, carrot and tofu. Drizzle with the Japanese dressing and garnish with the long red chilli (if using) and crispy shallots.
