Glazed Hoisin Tofu Tacos
with Crunchy Slaw- Sesame
- Soy
- Gluten
- Eggs
- Wheat
- Peanuts
- May contain traces of allergens
- Milk
- Soy
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!
Ingredients
2 clove
garlic
1 block
Chinese tofu
(Contains: Sesame, Soy, Gluten; May be present: Peanuts.)
1 unit
carrot
1 bag
shredded cabbage mix
1 packet
garlic aioli
(Contains: Eggs;)
6 unit
mini flour tortillas
(Contains: Soy, Gluten, Wheat; May be present: Milk, Soy.)
1 bag
sugar snap peas
1 bunch
spring onions
1 sachet
hoisin sauce
(Contains: Sesame, Soy;)
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains: Soy, Gluten;)
1 tbs
water
1 tsp
rice wine vinegar
Utensils
Cooking Steps
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.
