Easy Japanese Tofu Tacos
with Pea Pod Sesame Slaw & Apple
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 sachet
Mixed Sesame Seeds
(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
Pea Pods
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Brown Onion
1 packet
Slaw Mix
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 packet
Ginger Paste
1
Red Apple
Cooking Steps
• Roughly chop apple. • Thinly slice brown onion. • Trim and roughly chop pea pods. Cut Japanese tofu into 2cm chunks. • In a small bowl, combine ginger paste, the soy sauce and the honey.
Little cooks: Take charge by combining the ingredients for the sauce!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until tender, 4-5 minutes. Transfer to a bowl. • Return pan to medium-high heat with a drizzle of olive oil. When oil is hot, add tofu and cook, tossing until browned, 3-4 minutes. • Return onion to pan. Add honey-soy mixture and simmer until heated through, 1-2 minutes. Remove from heat.
• While tofu mixture is simmering, in a medium bowl, combine Japanese style dressing and a drizzle of olive oil. Add slaw mix, apple, pea pods and half the mixed sesame seeds. Toss to coat. Set aside. • Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts, until heated through.
• Spread each tortilla with mayonnaise. Fill with a helping of sesame slaw and Japanese-style tofu. • Sprinkle with remaining sesame seeds to serve. Enjoy!
