Japanese-Style Tofu Tacos

Name: Japanese-Style Tofu Tacos with Sesame Cucumber Slaw
Total time: 15 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 1 cucumber; 1 bunch spring onion; 2 clove garlic; 1 packet Japanese tofu; 1 carrot; 1 packet japanese-style dressing; 1 bag soy sauce mix; ½ tsp brown sugar; 1 bag shredded cabbage mix; 1 packet sesame dressing; 6 mini flour tortillas

with Sesame Cucumber Slaw

Get up to $200 off!

Pile high soft mini tortillas with squeaky, Japanese-style tofu, sesame cucumber slaw and a sprinkling of spring onion for that extra flavour kick!

Tags:

Veggie

•Easy Prep

•Climate Superstar

Allergens:

Gluten

•Soy

•Wheat

•Sesame

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

cucumber

1 bunch

spring onion

2 clove

garlic

1 packet

Japanese tofu

(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)

carrot

1 packet

japanese-style dressing

(Contains: Sesame, Soy;)

1 bag

shredded cabbage mix

1 packet

sesame dressing

(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

Not included in your delivery

olive oil

1 bag

soy sauce mix

(Contains: Soy, Gluten, Wheat;)

½ tsp

brown sugar

Nutritional Values

Energy (kJ)2738 kJ

Fat33.8 g

of which saturates5.2 g

Carbohydrate58.2 g

of which sugars19 g

Protein25.3 g

Sodium1804 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• Thinly slice cucumber into half-moons. • Thinly slice spring onion. • Finely chop garlic. • Cut Japanese tofu into 2cm cubes. • Grate carrot. • 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 and cook until fragrant, 1 minute. • Remove from heat and add Japanese dressing mixture, tossing to coat.

• Meanwhile, in a medium bowl, combine shredded cabbage mix, cucumber, carrot and sesame dressing. Season to taste. • Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.

• Fill tortillas with sesame cucumber slaw and Japanese-style tofu. • Spoon over any remaining sauce from pan. • Sprinkle with spring onion to serve. Enjoy!