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 0.5cm strips. Slice the Chinese tofu into 1cm cubes. Grate the carrot (unpeeled).
In a medium bowl, place the shredded cabbage mix, carrot, crushed peanuts and garlic aioli and toss to coat. 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 for 2-3 minutes, stirring regularly, or until browned. Add the sweet chilli glaze to the frying pan and cook for a further 1 minute or until sticky.
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. Make your tacos by adding a layer of slaw to the base. Top with the cucumber and some of the Chinese tofu. Spoon over the remaining sweet chilli sauce.