Korean-Style Bulgogi Tofu Tacos
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Korean-Style Bulgogi Tofu Tacos

Korean-Style Bulgogi Tofu Tacos

with Slaw & Pickled Onion

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!

Tags:
Veggie
Allergens:
Gluten
•Soy
•Wheat
•Sulphites
•Egg

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.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 clove

garlic

1 packet

Japanese tofu

(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )

1 stalk

celery

1 packet

Plant-Based Fish Sauce

(Contains Gluten, Soy, Sulphites, Wheat;)

½

onion

1

cucumber

1 bag

slaw mix

1 packet

garlic aioli

(Contains Egg;)

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)

sideBannerName

Nutritional Values

Energy (kJ)3542 kJ
Fat54.6 g
of which saturates7.3 g
Carbohydrate64.6 g
of which sugars21.8 g
Protein28.4 g
Sodium2009 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Instructions

1
1

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.

2
2

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.

3
3

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.

4
4

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.

5
5

Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.

6
6

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.