Katsu-Glazed Tofu & Pea Pod Slaw Tacos
with Garlic Aioli & Crispy Shallots
Get excited for dinner! These colourful handfuls are bursting with deliciousness from the sweet and tangy katsu-glazed tofu, spiked with sesame seeds for a nutty depth of flavour.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 clove
garlic
1 packet
Japanese tofu
(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )
1 bag
Pea Pods
1
pear
1 bag
shredded cabbage mix
1 packet
garlic aioli
(Contains Egg;)
1 packet
katsu paste
1 packet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
½
Long Chilli (Optional)
1 packet
crispy shallots
Not included in your delivery
olive oil
1 tbs
honey
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. Cut Japanese tofu into 1cm cubes. Set aside. • Trim pea pods and cut into thirds. Thinly slice pear. Set aside. • In a medium bowl, combine shredded cabbage mix, pea pods, pear and garlic aioli. Season to taste. Set aside.
TIP: Prepping the slaw first allows the cabbage to soften slightly by the time you're ready to serve.
• In a small bowl, combine garlic, the honey, katsu paste, mixed sesame seeds and a dash of water. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, turning often, until browned, 2-4 minutes. Add katsu mixture and cook, turning tofu to coat, until slightly sticky, 1-2 minutes. • Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.
• Finely slice long chilli (if using). • Fill tortillas with creamy pea pod slaw. Top with katsu glazed tofu. • Sprinkle with chilli and crispy shallots to serve. Enjoy!