Korean-Style Tofu Tacos
with Pickled Onion & Lemon Aioli
- Gluten
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Milk
- Soy
- Peanuts
- Sesame
A lip-smackingly good combo of garlic, soy and honey makes for some seriously tender and totally delicious tofu. Give it the taco treatment by adding a tangy aioli, bright homemade pickled onion and fresh salad ingredients, all wrapped up in soft flour tortillas for a Korean-meets-Mexican fiesta!
Ingredients
½
red onion
1
carrot
1
garlic
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
garlic aioli
(Contains: Eggs;)
1 packet
crispy shallots
½
lemon
1
cucumber
1 bag
mixed salad leaves
½
Long Chilli
1 packet
Japanese tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
Not included in your delivery
olive oil
2 tbs
soy sauce
(Contains: Gluten, Soy;)
1 tbs
honey
¼ cup
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Thinly slice red onion (see ingredients). • In a small bowl, combine the vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add to the pickling liquid. Add just enough water to cover onion. Set aside.
TIP: If you don't like pickled onion, you can cook the onion in step 4 with the chicken!
• Grate carrot. Thinly slice cucumber into sticks. Thinly slice long chilli (if using). Slice lemon into wedges. • In a medium bowl, combine carrot, mixed salad leaves, chilli and a squeeze of lemon juice. Season with salt and pepper. Toss to coat, then set aside.
• Finely chop garlic. Cut tofu into 2cm chunks. • In a small bowl, combine the soy sauce, the honey and garlic. Set aside.
• In the frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing, until browned and warmed through, 3-4 minutes. • Add honey-soy mixture, then remove pan from heat, tossing tofu to coat.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Meanwhile, combine garlic aioli and a generous squeeze of lemon juice in a small bowl.
• Drain pickled onion. • Spread some lemon aioli over each tortilla, then top with veggies, Korean-style tofu, cucumber and pickled onion. • Sprinkle with crispy shallots and drizzle with remaining lemon aioli. • Serve with any remaining lemon wedges. Enjoy!
