Japanese Tofu Tacos
with Pear Slaw
Cooking Steps
Peel and crush the garlic. Slice the cucumber lengthways then cut into 0.5cm strips. Finely slice the pear. Finely slice the long red chilli (if using). Slice the Japanese tofu into 1cm cubes.
In a medium bowl, add the pear, shredded white cabbage and garlic aioli and toss to coat. Season to taste with salt and pepper and set aside.
In a small bowl, mix together the garlic, honey, soy sauce and sesame seeds.
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the tofu and cook for 2 minutes, stirring regularly, or until browned. Add the honey soy glaze to the frying pan and cook for a further 1-2 minutes or until sticky and coating the tofu.
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. Make your tacos but adding a layer of the pear slaw to the base. Add a few slices of cucumber, top with some of the Japanese tofu. Drizzle over some of the Japanese dressing and garnish some long red chilli (if using). Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers enjoyed the tasty tofu and Japanese dressing, praising the Korean-inspired flavours.
- Portions: Several reviewers found the dish not filling enough for a complete meal, with servings smaller than expected.
- Suggestions: Some diners loved the tofu and dressing but felt the pear slaw could be improved.
