Japanese-Style Tofu Tacos
with Sesame Cucumber Slaw
Pile high soft mini tortillas with squeaky, Japanese-style tofu, sesame cucumber slaw and a sprinkling of spring onion for that extra flavour kick!
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 bunch
spring onion
2 clove
garlic
1 packet
Japanese tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1
carrot
1 packet
japanese-style dressing
(Contains: Soy, Sesame;)
1 bag
shredded cabbage mix
1 packet
sesame dressing
(Contains: Gluten, Soy, Wheat, Sesame, Eggs; May be present: Milk.)
6
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: Gluten, Soy, Wheat;)
½ tsp
brown sugar
Utensils
Cooking Steps
• 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!
