The quantities provided above are averages only.
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.
1
Pear
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1 packet
Japanese Curry Paste
(Contains: Celery, Mustard;)
1 sachet
Crispy Shallots
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1 packet
Plant-Based Aioli
1
Garlic
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Shredded Cabbage Mix
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1
Carrot
1
Long Chilli
If you've upgraded to plant-based aioli, use it where you would the garlic aioli.
Add maple syrup (or agave syrup) to the bowl in place of honey.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook tofu, turning often, until browned, 2-4 minutes. • Add katsu mixture and cook, turning tofu to coat, until slightly sticky, 1-2 minutes. • Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.
• Finely slice long chilli (if using). • Fill tortillas with creamy slaw, pear, carrot and katsu glazed tofu. • Sprinkle with chilli and crispy shallots to serve. Enjoy!