Quick Japanese Tofu Tacos
with Creamy Slaw
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 katsu-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.
1 clove
garlic
1 block
Japanese tofu
(ContainsGluten, SoyMay be present Peanuts, Sesame)1
carrot
1
cucumber
1 packet
garlic aioli
(ContainsEgg)1 tub
katsu paste
1 bag
shredded cabbage mix
1 sachet
mixed sesame seeds
(ContainsSesameMay be present Peanuts, Tree Nuts, Gluten, Milk, Soy)6
mini flour tortillas
(ContainsGluten, SoyMay be present Milk, Soy)1
long red chilli
1 packet
crispy shallots
(ContainsGluten)Not included in your delivery
olive oil
1 tbs
honey
Finely chop the garlic. Cut the Japanese tofu into 1cm cubes. Grate the carrot. Thinly slice the cucumber into thin sticks.
In a medium bowl, combine the shredded 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, katsu paste, mixed sesame seeds and a dash of water.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the tofu, turning, until browned, 2-4 minutes. Add the katsu glaze and cook until slightly sticky, 1-2 minutes.
Microwave the mini flour tortillas on a plate for 10 second bursts, until warmed through.
Finely chop the long red chilli (if using). Take everything to the table to serve. Top the tortillas with slaw, carrot, cucumber, tofu and chilli (if using). Sprinkle with crispy shallots.