Double Honey-Soy & Garlic Tofu Tacos
with Pear Slaw & Everything Garnish- Gluten
- Soy
- Wheat
- Eggs
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
Tender and totally delicious tofu glistens with a mouth-watering combo of garlic, soy and honey. Enjoy with a colourful salad and everything garnish all wrapped in a soft tortilla, for a refreshing mouthful packed with flavour and crunch! *Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!*
Ingredients
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat;)
2
Japanese Tofu
1 packet
Garlic Aioli
(Contains: Eggs;)
1 sachet
Everything Garnish
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Pear
1 packet
Garlic Paste
1
Cucumber
1 packet
Slaw Mix
Utensils
Cooking Steps
• Thinly slice apple into wedges. • Grate carrot. • Finely chop garlic. • Cut Japanese tofu into 2cm chunks. • In a small bowl, combine garlic, soy sauce mix, the honey and plain flour.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook tofu, tossing, until browned, 3-4 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat and add soy sauce mixture, tossing to coat.
• Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • In a large bowl, combine apple, carrot, mixed salad leaves, a drizzle of vinegar and olive oil. Season.
• Spread tortillas with garlic aioli. • Fill with Asian green salad and honey-soy and garlic tofu. • Sprinkle over everything garnish (see ingredients) to serve. Enjoy!
