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!
Always refer to the product label for the most accurate ingredient and allergen information.
Japanese tofu(ContainsGluten, SoyMay be present Peanuts, Sesame)
long red chilli
mixed sesame seeds(ContainsSesame)
mini flour tortillas(ContainsGluten, SoyMay be present Soy, Milk)
Japanese Dressing(ContainsSoy, Sesame)
shredded cabbage mix
soy sauce(ContainsGluten, Soy)
Slice the pear (unpeeled) into thin strips. Finely chop the garlic. Cut the Japanese tofu into 1cm cubes. Grate the carrot (unpeeled).
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.
In a small bowl, combine the garlic, honey, soy sauce and mixed sesame seeds.
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.
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.
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.