Sesame-Sweet Chilli Tofu Tacos
with Japanese-Style Slaw, Coriander & Peanuts
Make these moreish tofu tacos in four simple steps. With hints of zingy ginger and umami-rich soy in the sesame and sweet chilli glaze, even tofu skeptics will be lured in with this one.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
½ packet
firm tofu
(Contains: Soy; May be present: Gluten, Peanuts, Sesame, Wheat.)
1 packet
cornflour
(May be present: Gluten, Peanuts, Sesame, Wheat, Milk, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
sweet chilli sauce
1 packet
ginger paste
1 packet
sesame seeds
(Contains: Sesame; May be present: Gluten, Peanuts, Wheat, Milk, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
Japanese dressing
(Contains: Soy, Sesame;)
1 packet
Plant-Based Mayonnaise
1
carrot
1 bag
baby spinach leaves
1 bag
shredded cabbage mix
6
mini flour tortillas
(Contains: Soy, Gluten, Wheat; May be present: Milk, Soy.)
1 bag
coriander
1 packet
roasted peanuts
(Contains: Peanuts; May be present: Sesame, Milk, Soy, Tree Nuts.)
Not included in your delivery
olive oil
2 tbs
soy sauce
(Contains: Soy, Gluten;)
1 tsp
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Pat firm tofu (see ingredients) dry, then cut into 1cm pieces. • In a medium bowl, combine cornflour and a generous pinch of salt and pepper. Add tofu, tossing to coat. • In a small bowl, combine sweet chilli sauce, ginger paste, the soy sauce, sesame seeds and the vinegar. • In a large bowl, combine Japanese dressing, plant-based mayonnaise, a drizzle of olive oil and a pinch of salt and pepper. Set aside.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, shake excess flour off tofu, then cook tofu, turning occasionally, until golden, 5-8 minutes. • Remove from heat. Stir in sweet chilli mixture, gently tossing tofu to coat.
TIP: If your pan is getting crowded, cook tofu in batches for the best results!
• While tofu is cooking, grate carrot. • Roughly chop baby spinach leaves. • To bowl with the dressing, add carrot, spinach and shredded cabbage mix. Toss to combine. Season to taste. • Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.
• Fill each tortilla with a helping of Japanese-style slaw and sesame-sweet chilli tofu. • Tear over coriander. • Sprinkle with crushed peanuts to serve. Enjoy!
