Quick Japanese Tofu Tacos
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Quick Japanese Tofu Tacos

Quick Japanese Tofu Tacos

with Creamy Slaw

It’s easy to get excited when these Japanese tacos are on the menu. These colourful handfuls of deliciousness are bursting with flavour from the katsu-glazed tofu and the creamy garlic aioli slaw. There’s so much to love tonight!

Tags:
Veggie
Allergens:
Egg
Sesame
Gluten
Soy
Wheat

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 clove

garlic

1

carrot

1

pear

1

long red chilli (optional)

1 packet

garlic aioli

(Contains Egg;)

1 packet

katsu paste

1 bag

shredded cabbage mix

1 sachet

mixed sesame seeds

(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

6

mini flour tortillas

(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )

1 packet

crispy shallots

1 block

Japanese tofu

(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )

Not included in your delivery

olive oil

1 tbs

honey

sideBannerName

Nutritional Values

per serving
Energy (kJ)3583 kJ
Fat45.7 g
of which saturates6.1 g
Carbohydrate74.6 g
of which sugars26.6 g
Protein30.2 g
Sodium1379 mg
The average adult daily energy intake is 8700 kJ

Instructions

1
1

Finely chop the garlic. Cut the Japanese tofu into 1cm cubes. Grate the carrot. Slice the pear into matchsticks.

2
2

In a medium bowl, combine the shredded cabbage mix and garlic aioli and toss to coat. Season with salt and pepper and set aside. TIP: Preparing the slaw first allows the cabbage to soften slightly by the time you're ready to serve.

3
3

In a small bowl, combine the garlic, honey, katsu paste, mixed sesame seeds and a dash of water.

4
4

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the tofu, tossing, until browned, 2-4 minutes. Add the katsu glaze and cook until slightly sticky, 1-2 minutes.

5
5

While the tofu is cooking, microwave the mini flour tortillas on a plate for 10 second bursts, until warmed through.

6
6

Add the pear to the creamy slaw and toss to combine. Finely chop the long red chilli (if using). Take everything to the table. Top the tortillas with slaw, carrot, tofu and chilli. Sprinkle with crispy shallots.