Speedy Japanese Tofu Tacos

Name: Speedy Japanese Tofu Tacos with Pear & Carrot Coleslaw
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 1 unit pear; 1 clove garlic; 1 block Japanese tofu; 1 unit cucumber; 1 unit long red chilli; 1 unit carrot; 1 bag shredded red cabbage; 1 packet garlic aioli; 1 tbs honey; 1 tbs soy sauce; 1 sachet mixed sesame seeds; 6 unit mini flour tortillas; 1 tub Japanese dressing; 1 packet crispy shallots

with Pear & Carrot Coleslaw

Get up to $200 off!

It’s easy to get excited with these Japanese tacos are on the menu. These colourful handfuls of deliciousness are bursting with flavour from the honey-soy glazed tofu and the creamy garlic aioli slaw. There’s so much to love tonight!

Allergens:

Gluten

•Soy

•Wheat

•Eggs

•Sesame

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 Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 unit

pear

1 clove

garlic

1 block

Japanese tofu

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

1 unit

cucumber

1 unit

long red chilli

1 unit

carrot

1 bag

shredded red cabbage

1 packet

garlic aioli

(Contains: Eggs;)

1 sachet

mixed sesame seeds

(Contains: Sesame; May be present: Peanuts, Gluten, Milk, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

6 unit

mini flour tortillas

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

1 tub

Japanese dressing

(Contains: Soy, Sesame;)

1 packet

crispy shallots

Not included in your delivery

olive oil

1 tbs

honey

1 tbs

soy sauce

(Contains: Gluten, Soy;)

Nutritional Values

per serving

Calories3740 kcal

Fat48 g

of which saturates6.3 g

Carbohydrate77.8 g

of which sugars29 g

Protein31 g

Sodium1480 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Non-Stick Pan

Cooking Steps

Slice the pear (unpeeled) into thin strips. Finely chop the garlic (or use a garlic press). Cut the Japanese tofu into 1cm cubes. Cut the cucumber into thin strips. Thinly slice the long red chilli (if using). Grate the carrot (unpeeled).

In a medium bowl, combine the pear, shredded red cabbage and garlic aioli and toss to coat. Season to taste with salt and pepper and set aside.

TIP: Preparing the slaw first allows the cabbage to soften slightly by the time you're ready to serve.

In a small bowl, combine the garlic, honey, soy sauce and mixed sesame seeds.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the tofu and cook, turning often, until browned, 2 minutes. Add the honey-soy glaze and cook until slightly sticky, 1-2 minutes.

While the tofu is cooking, heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.

Take everything to the table. Top the tortillas with slaw, cucumber, carrot and tofu. Drizzle with the Japanese dressing and sprinkle with chilli (if using) and crispy shallots.