Easy Double Katsu Glazed Tofu Tacos & Aioli Slaw
with Pear & Crushed Peanuts- Eggs
- Sesame
- Gluten
- Soy
- Wheat
- Peanuts
- Gluten
- Milk
- Peanuts
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Sesame
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. *Unfortunately, this week’s crispy shallots were in short supply, so we’ve replaced them with crushed peanuts. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
1 clove
garlic
1
carrot
1
pear
1 bag
shredded cabbage mix
1 packet
garlic aioli
(Contains: Eggs;)
1 packet
katsu paste
1 packet
mixed sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, 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.)
½
Long Chilli (Optional)
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Gluten, Milk, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut, Sesame.)
3 packet
Japanese tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
Not included in your delivery
1
olive oil
1 tbs
honey
Utensils
Cooking Steps
• Finely chop garlic. Cut Japanese tofu into 1cm cubes. Set aside. • Grate carrot. Thinly slice pear. Set aside. • In a medium bowl, combine shredded cabbage mix 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 flour tortillas on a plate in 10 second bursts, until warmed through.
TIP: Cook tofu in batches for best results, returning all tofu to pan before adding katsu mixture!
• Finely slice long chilli (if using). • Fill tortillas with creamy slaw, pear, carrot and katsu glazed tofu. • Sprinkle with chilli and crushed peanuts to serve. Enjoy!
