Korean-Style Bulgogi Tofu Tacos
with Slaw & Pickled Onion- Gluten
- Soy
- Wheat
- Sulphites
- Eggs
- Peanuts
- Sesame
- May contain traces of allergens
- Milk
- Soy
Add all the flavour and sizzle of Korean bulgogi to tender tofu – trust us, it's a winner! Then, add tangy quick-pickled onion, crisp cucumber and a creamy slaw, wrap it all up in soft flour tortillas and settle in for a flavourful veggie feast. *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 clove
garlic
1 packet
Japanese tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1 stalk
celery
1 packet
Plant-Based Fish Sauce
(Contains: Gluten, Soy, Wheat, Sulphites;)
½
onion
1
cucumber
1 bag
slaw mix
1 packet
garlic aioli
(Contains: Eggs;)
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
crispy shallots
½
Long Chilli
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains: Gluten, Soy;)
1 tbs
honey
¼ cup
vinegar (white wine or rice wine)
Utensils
Cooking Steps
Finely chop garlic. Cut Japanese tofu into 2cm chunks. Thinly slice celery. In a medium bowl, combine garlic, plant-based fish sauce, the soy sauce and the honey.
Thinly slice onion (see ingredients). In a small bowl, combine the vinegar and a generous pinch of salt and sugar. Scrunch onion in your hands, then add to pickling liquid. Add enough water to cover onion, then stir to combine. Set aside.
Thinly slice cucumber into half-moons. In a second medium bowl, add slaw mix and 1/2 the garlic aioli. Toss to coat. Season with salt and pepper to taste.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook tofu and celery, tossing regularly, until tofu is golden and celery is softened, 4-5 minutes. Reduce heat to medium, then add the soy sauce mixture and cook, stirring, until reduced, 2-3 minutes.
Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
Drain the pickled onion. Thinly slice long chilli (if using). Spread remaining aioli over tortillas, then top with the slaw, cucumber, Korean-style bulgogi tofu and some pickled onion. Sprinkle with crispy shallots and chilli to serve.
