Little on time, big on flavour, these simple tacos have sweet and salty glazed tofu, crunchy pear slaw and garlic aioli all wrapped up in a warm tortilla. These ones will delight and tantalise all the senses!
long red chilli
Japanese tofu(ContainsGluten, SoyaMay be presentPeanuts, Sesame)
garlic aioli(ContainsEggMay be presentTree Nuts)
shredded red cabbage
mixed sesame seeds(ContainsSesame)
mini flour tortillas(ContainsGluten)
Japanese Dressing(ContainsGluten, Soya, Sesame)
soy sauce(ContainsGluten, Soya)
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 regularly, 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, or until warmed through.
Take everything to the table. Assemble tacos with slaw, cucumber, carrot and tofu. Drizzle with the Japanese dressing and garnish with the long red chilli (if using) and crispy shallots.