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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Chinese tofu(ContainsSesame, Soy, GlutenMay be present Peanuts)
shredded cabbage mix
mini flour tortillas(ContainsSoy, GlutenMay be present Milk, Soy)
sugar snap peas
hoisin sauce(ContainsSesame, Soy)
soy sauce(ContainsSoy, Gluten)
rice wine vinegar
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.