Garlic Tofu & Pea Pod Tacos
with Crispy Shallots & Lime- Gluten
- Soy
- Wheat
- Sesame
- May contain traces of allergens
- Peanuts
- Sesame
- Milk
- Soy
Ingredients
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1 sachet
Crispy Shallots
1 packet
Pea Pods
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Garlic Stir-Fry Sauce
(Contains: Gluten, Soy, Wheat, Sesame;)
1 packet
Parsley
½
Baby Cos Lettuce
½
Lime
1
Cucumber
Cooking Steps
• Cut plain tofu (see ingredients) into 2cm chunks. • In a medium bowl, combine the soy sauce, tofu and half the garlic stir-fry sauce. Set aside. • Trim and roughly chop pea pods. • Thinly slice cucumber into sticks. • Shred baby cos lettuce (see ingredients). • Slice lime into wedges. • In a small bowl, combine mayonnaise, the remaining garlic stir-fry sauce and a squeeze of lime juice. Set aside.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. Transfer to a plate.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts, until warmed through.
• Spread each tortilla with some garlic mayo and top with the cos lettuce, pea pods, cucumber and tofu. • Tear over parsley. • Sprinkle with crispy shallots and serve with lime wedges. Enjoy!
Little cooks: Take the lead and help build the tacos!
