HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGlazed Hoisin Tofu Tacos
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!


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Preparation Time15 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 block

Chinese tofu

(ContainsSesame, Soy, GlutenMay be present Peanuts)

1 unit


1 bag

shredded cabbage mix

1 packet

garlic aioli


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


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
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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


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.


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


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


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.