Turn a Chinese-inspired meal of glazed tofu cubes, crisp slaw and fresh cucumber into delicious tacos brimming with flavour and colour! It's a multicultural feast that you'll crave - and it's on the table in a flash!
Chinese tofu(ContainsSesame, SoyaMay be presentNuts)
shredded cabbage mix
garlic aioli(ContainsEggMay be presentTree Nuts)
sweet chilli sauce
mini flour tortillas(ContainsGluten)
soy sauce(ContainsSoya, Gluten)
Finely chop the garlic (or use a garlic press). Thinly slice the cucumber into strips. Slice the Chinese tofu into 1cm cubes. Grate the carrot (unpeeled).
In a medium bowl, combine the shredded cabbage mix, carrot, crushed peanuts and garlic aioli. Season to taste with salt and pepper and set aside
In a small bowl, combine the garlic, honey, soy sauce and 1/2 the sweet chilli sauce.
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the tofu and cook, stirring often, until browned, 2-3 minutes. Add the sweet chilli glaze to the frying pan and cook until sticky, 1 minute.
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. Build your tacos by adding a layer of slaw to the base. Top with the cucumber and some of the Chinese sweet chilli tofu. Spoon over the remaining sweet chilli sauce.