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Speedy Japanese Tofu Tacos

Speedy Japanese Tofu Tacos

with Pear & Carrot Coleslaw

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It’s easy to get excited when 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!

Tags:VeggieQuick
Allergens:GlutenSoySesameEgg

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time20 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1

pear

1 clove

garlic

1 block

Japanese tofu

(ContainsGluten, SoyMay be present Peanuts, Sesame)

1

long red chilli

1

carrot

1 sachet

mixed sesame seeds

(ContainsSesame)

6

mini flour tortillas

(ContainsGluten, SoyMay be present Soy, Milk)

1 tub

Japanese Dressing

(ContainsSoy, Sesame)

1 packet

crispy shallots

(ContainsGluten)

1 packet

garlic aioli

(ContainsEgg)

1 bag

shredded cabbage mix

Not included in your delivery

olive oil

1 tbs

honey

1 tbs

soy sauce

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3883 kJ
Fat52.6 g
of which saturates6.8 g
Carbohydrate75.9 g
of which sugars29.3 g
Dietary Fiber0 g
Protein31.3 g
Cholesterol0 mg
Sodium1434 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Slice the pear (unpeeled) into thin strips. Finely chop the garlic. Cut the Japanese tofu into 1cm cubes. Grate the carrot (unpeeled).

2

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

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

3

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

4

In a large 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.

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.

6

Thinly slice the long red chilli (if using). Take everything to the table to serve. Top the tortillas with coleslaw, carrot and tofu. Drizzle with the Japanese dressing and sprinkle with chilli and crispy shallots.