Korean-Style Tofu Tacos
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Korean-Style Tofu Tacos

Korean-Style Tofu Tacos

with Pickled Onion & Lemon Aioli

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!

Tags:
Veggie
Allergens:
Gluten
Soy
Egg
Wheat

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

½

red onion

1

carrot

1

garlic

6

mini flour tortillas

(Contains Gluten, Soy; May be present: Milk, Soy. )

1 packet

garlic aioli

(Contains Egg;)

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: Peanut, 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)

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Nutritional Values

Energy (kJ)3022 kJ
Fat42.9 g
of which saturates7.3 g
Carbohydrate62.8 g
of which sugars22 g
Protein24.3 g
Sodium1609 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
1

• 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!

2
2

• 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.

3
3

• Finely chop garlic. Cut tofu into 2cm chunks. • In a small bowl, combine the soy sauce, the honey and garlic. Set aside.

4
4

• 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.

5
5

• 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.

6
6

• 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!