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Japanese Recipes
Speedy Japanese Tofu Tacos

Speedy Japanese Tofu Tacos

with Pear & Carrot Coleslaw

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3.6 / 4 Ratingout of 404 ratings
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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!

Allergens:GlutenSoyaEggSesame
Preparation Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 clove

garlic

1 unit

cucumber

1 unit

carrot

1 unit

pear

1 unit

long red chilli

1 block

Japanese tofu

(ContainsGluten, SoyaMay be presentPeanuts, Sesame)

1 tub

garlic aioli

(ContainsEggMay be presentTree Nuts)

1 bag

shredded red cabbage

1 sachet

mixed sesame seeds

(ContainsSesame)

6 unit

mini flour tortillas

(ContainsGluten)

1 tub

Japanese Dressing

(ContainsGluten, Soya, Sesame)

1 packet

crispy shallots

(ContainsGluten)

Not included in your delivery

olive oil

1 tbs

honey

1 tbs

soy sauce

(ContainsGluten, Soya)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3620 kJ
Fat44.6 g
of which saturates6.5 g
Carbohydrate78.4 g
of which sugars29.4 g
Protein30.8 g
Sodium1500 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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GET PREPPED
GET PREPPED
1

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).

MAKE THE SLAW
MAKE THE SLAW
2

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.

MAKE THE HONEY-SOY GLAZE
MAKE THE HONEY-SOY GLAZE
3

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

COOK THE TOFU
COOK THE TOFU
4

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.

HEAT THE TORTILLAS
HEAT THE TORTILLAS
5

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.

SERVE UP
SERVE UP
6

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