Express Japanese-Style Double Tofu Tacos
with Sesame Cucumber Slaw
Pile high soft mini tortillas with squeaky, Japanese-style tofu and sesame cucumber slaw for the ultimate midweek delight. These ones are super speedy to make, you can thank us later!
We’ve replaced the deluxe salad mix in this recipe with slaw mix due to local ingredient availability. It may be a little different to what’s pictured, but just as delicious!
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 packet
Garlic Paste
2
Japanese Tofu
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat;)
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1
Cucumber
1 packet
Slaw Mix
1 packet
Pea Pods
Utensils
Cooking Steps
• Thinly slice cucumber into half-moons.
• Cut Japanese tofu into 2cm cubes.
• Trim and roughly chop pea pods.
• In a small bowl, combine Japanese-style dressing, soy sauce mix and the brown sugar.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook tofu, tossing, until browned, 3-4 minutes.
• Add garlic paste and cook until fragrant, 1 minute.
• Remove from heat, then add Japanese dressing mixture, tossing to coat.
• Meanwhile, in a medium bowl, combine slaw mix, cucumber, pea podsand sesame dressing. Season to taste with salt and pepper.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts, until warmed through.
• Fill tortillas with sesame cucumber slaw and Japanese-style tofu.
• Spoon over any remaining sauce from the pan to serve. Enjoy!
