Korean-Style Tofu Tacos
with Pickled Chilli & Lime Aioli
- Gluten
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Peanuts
- Sesame
- Milk
- Soy
Ingredients
1 sachet
Crispy Shallots
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1 packet
Garlic Aioli
(Contains: Eggs;)
1
Garlic
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Long Chilli
1 packet
Mixed Salad Leaves
1
Lime
1
Cucumber
1
Carrot
Cooking Steps
• Thinly slice long chilli (if using). • In a small bowl, combine the vinegar and a generous pinch of sugar and salt. • Add chilli to pickling liquid. Add just enough water to cover chilli, then set aside.
• Grate carrot. Thinly slice cucumber into sticks. Slice lime into wedges. • In a medium bowl, combine carrot, mixed salad leaves, and a squeeze of lime juice. Season with salt and pepper. Toss to coat, then set aside.
• Finely chop garlic. • In a small bowl, combine the soy sauce, the honey and garlic. Set aside. • Cut the tofu into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over 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 lime juice in a small bowl.
• Drain pickled long chilli. • Spread some lime aioli over each tortilla, then top with veggies, Korean-style tofu, cucumber and pickled chilli. • Sprinkle with crispy shallots and drizzle with remaining lime aioli. • Serve with any remaining lime wedges. Enjoy!
