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Glazed Hoisin Tofu Tacos

Glazed Hoisin Tofu Tacos

with Crunchy Slaw

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Turn a Chinese-inspired meal of glazed tofu cubes, creamy slaw and crisp sugar snap peas into delicious tacos brimming with flavour and colour! It's a multicultural feast that you'll crave – and it's on the table in a flash!

Allergens:SesameSoyGlutenEgg

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 Time15 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 block

Chinese tofu

(ContainsSesame, Soy, GlutenMay be present Peanuts)

1 unit

carrot

1 bag

shredded cabbage mix

1 packet

garlic aioli

(ContainsEgg)

6 unit

mini flour tortillas

(ContainsSoy, GlutenMay be present Milk, Soy)

1 bag

sugar snap peas

1 bunch

spring onions

1 sachet

hoisin sauce

(ContainsSesame, Soy)

Not included in your delivery

olive oil

1 tsp

soy sauce

(ContainsSoy, Gluten)

1 tbs

water

1 tsp

rice wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3160 kJ
Fat34.9 g
of which saturates3.6 g
Carbohydrate75.9 g
of which sugars27.3 g
Dietary Fibre0 g
Protein28.2 g
Cholesterol0 mg
Sodium1620 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic (or use a garlic press). Trim and thinly slice the sugar snap peas lengthways. Thinly slice the spring onions. Slice the Chinese tofu into 1cm cubes. Grate the carrot (unpeeled). In a small bowl, combine the hoisin sauce, soy sauce, water and rice wine vinegar. Set aside.

2

In a medium bowl, combine the shredded cabbage mix, carrot and garlic aioli. Season to taste with salt and pepper and set aside.

3

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the tofu and cook, stirring often, until browned, 2-3 minutes.

4

Add the garlic to the pan and cook until fragrant, 1 minute. Add the hoisin mixture and cook until sticky, 1 minute.

5

Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.

6

Take everything to the table to serve. Build your tacos by filling the tortillas with the slaw, sugar snap peas and glazed hoisin tofu. Sprinkle with the spring onion.