Japanese-Style Tofu Katsu Tacos
with Creamy Slaw, Pear & Crispy Shallots
- Eggs
- Sesame
- Gluten
- Soy
- Wheat
- Gluten
- Milk
- Peanuts
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Sesame
Get excited for dinner! These colourful handfuls are bursting with deliciousness from the sweet and tangy katsu-glazed tofu, spiked with sesame seeds for a nutty depth of flavour.
Ingredients
1 clove
garlic
1
carrot
1
pear
1 bag
shredded cabbage mix
1 packet
garlic aioli
(Contains: Eggs)
1 packet
katsu paste
1 packet
mixed sesame seeds
(Contains: Sesame May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
1 packet
crispy shallots
½
Long Chilli
1 packet
Japanese tofu
(Contains: Gluten, Soy, Wheat May be present: Peanuts, Sesame)
Not included in your delivery
1
olive oil
1 tbs
honey
Utensils
Cooking Steps
• Finely chop garlic. Cut Japanese tofu into 1cm cubes. Set aside. • Grate carrot. Thinly slice pear. Set aside. • In a medium bowl, combine shredded cabbage mix and garlic aioli. Season to taste. Set aside.
TIP: Prepping the slaw first allows the cabbage to soften slightly by the time you're ready to serve.
• In a small bowl, combine garlic, the honey, katsu paste, mixed sesame seeds and a dash of water. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook tofu, turning often, until browned, 2-4 minutes. Add katsu mixture and cook, turning tofu to coat, until slightly sticky, 1-2 minutes. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
• Finely slice long chilli (if using). • Fill tortillas with creamy slaw, pear, carrot and tofu katsu. • Sprinkle with chilli (if using) and crispy shallots to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The sticky katsu glaze won over many self-described tofu sceptics, with the pear, crispy shallots, and creamy slaw adding a well-balanced mix of sweet, savoury, and fresh notes. Some found the katsu flavour a touch overpowering; halving the sauce or adjusting to taste is worth considering.
- Ease of prep: Most found this quick and straightforward to pull together, with clear instructions that made it approachable even for first-time tofu cooks.
- Suggestions: Soaking the tofu longer in the sauce boosted flavour, and some reviewers added soy sauce, sesame oil, extra chilli, or a little fresh ginger to the glaze for added depth. A few suggested extra sauce on the side or a drizzle of aioli over the finished tacos to prevent dryness.
- Leftovers: At least one reviewer found the components easy to pack and assemble the next day, making it a handy work lunch.
- Portions: Opinions were mixed — some found the portions generous and filling, while others felt the tortillas were too small for the amount of filling, and a few wished for an extra wrap or two.
