Double Honey-Soy & Garlic Tofu Tacos
with Pear Salad & Everything Garnish
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Cucumber
1 sachet
Everything Garnish
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Garlic Paste
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Pear
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat;)
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
2
Gourmet Leaf Mix
Not included in your delivery
1 drizzle
olive oil
½ tbs
honey
1 tbs
flour
(Contains: Gluten; May be present: Wheat.)
1 drizzle
vinegar (rice wine or white wine)
Cooking Steps
• Thinly slice pear into wedges. • Grate carrot. • Finely chop garlic. • Cut Japanese tofu into 2cm chunks. • In a small bowl, combine garlic, soy sauce mix, the honey and plain flour.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing, until browned, 3-4 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat and add soy sauce mixture, tossing to coat.
• Meanwhile, microwave mini flourtortillas on a plate in 10 second bursts until warmed through. • In a large bowl, combine pear, carrot, mixed salad leaves, a drizzle of vinegar and olive oil. Season.
• Spread tortillas with garlic aioli. • Fill with Asian green salad and honey-soy and garlic tofu. • Sprinkle over everything garnish (see ingredients) to serve. Enjoy!
