Sticky Chicken & Asian Tofu Tacos
with Japanese Slaw and Cucumber
- Soy
- Gluten
- Gluten(Wheat)
- Sesame
- Peanuts
- May contain traces of allergens
- Eggs
- Sesame
- Crustaceans
- Fish
- Milk
- Almond
- Soy
- Gluten
- Wheat
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
We love taco night! We love it even more when we get to add a spin on the usual Mexican flavours. These soft little tofu cubes and chicken are bathed in a lavish Asian-style sauce, nestled into warm tortillas with crunchy cucumber sticks and spicy slaw. It’s a gold star from us!
Ingredients
1
cucumber
½ packet
firm tofu
(Contains: Soy; May be present: Eggs, Sesame, Crustaceans)
1 packet
Asian Stir-Fry Sauce
(Contains: Soy, Gluten(Wheat); May be present: Eggs, Fish, Milk, Sesame, Almond)
1 packet
Garlic Paste
(May be present: Eggs, Milk, Fish, Almond, Soy, Gluten, Sesame)
1 packet
Baby Leaves
1 packet
Asian Slaw Mix
1 packet
Japanese Dressing
(Contains: Sesame, Soy, Gluten(Wheat); May be present: Eggs, Fish)
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
½ packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
1 packet
chicken breast
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains: Gluten; )
Nutrition Values
Utensils
Cooking Steps
• Thinly slice cucumber into sticks. • Pat firm tofu (see ingredients) dry with paper towel and cut tofu into 1cm cubes. • In a medium bowl, add tofu and the plain flour. Season with salt and pepper, then gently toss until well coated. Set aside. • Cut chicken breast into 2cm chunks.
• Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. • Dust off excess flour and cook tofu, tossing occasionally, until browned and warmed through 3-5 minutes. • Reduce heat to medium, then add Asian stir-fry sauce and garlic paste. Cook, tossing tofu to coat, 1 minute. • Meanwhile, in a second large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.
TIP: Chicken is cooked through when it's no longer pink inside.
• In a medium bowl combine baby leaves, Asian slaw mix and Japanese dressing.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Top tortillas with spicy slaw, cucumber, chicken and sticky tofu. Sprinkle over crushed peanuts. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The Asian-style sauce adds great flavour, though some found it a bit strong. Consider adjusting the sauce amount to taste.
- Ease of prep: Quick and easy to put together, making it a convenient meal option for busy nights.
- Suggestions: Try crisping the tofu more before adding sauce. Consider serving with bao buns instead of tortillas for a better flavour match.
- Portions: Some found the portion size insufficient for four people, especially as a main meal. Consider increasing quantities if serving hungry eaters.
