Katsu-Glazed Tofu & Pea Pod Slaw Tacos
with Garlic Aioli & Crispy Shallots- Celery
- Mustard
- Gluten
- Soy
- Wheat
- Eggs
- Sesame
- May contain traces of allergens
- Peanuts
- Sesame
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
Get excited for dinner! These colourful handfuls are bursting with deliciousness from the sweet and tangy katsu-glazed tofu, spiked with sesame seeds for a nutty depth of flavour.
Ingredients
1
Pear
1 packet
Japanese Curry Paste
(Contains: Celery, Mustard;)
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1 packet
Garlic Aioli
(Contains: Eggs;)
1
Garlic
1 sachet
Crispy Shallots
1 packet
Pea Pods
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Peanuts, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Shredded Cabbage Mix
1
Long Chilli
Cooking Steps
• Finely chop garlic. Cut Japanese tofu into 1cm cubes. Set aside. • Trim pea pods and cut into thirds. Thinly slice pear. Set aside. • In a medium bowl, combine shredded cabbage mix, pea pods, pear and garlic aioli. Season to taste. Set aside.
TIP: Prepping the slaw first allows the cabbage to soften slightly by the time you're ready to serve.
• In a small bowl, combine garlic, the honey, katsu paste, mixed sesame seeds and a dash of water. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, turning often, until browned, 2-4 minutes. Add katsu mixture and cook, turning tofu to coat, until slightly sticky, 1-2 minutes. • Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.
• Finely slice long chilli (if using). • Fill tortillas with creamy pea pod slaw. Top with katsu glazed tofu. • Sprinkle with chilli and crispy shallots to serve. Enjoy!
