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Double Katsu Glazed Tofu Tacos & Aioli Slaw
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Double Katsu Glazed Tofu Tacos & Aioli Slaw

Double Katsu Glazed Tofu Tacos & Aioli Slaw

with Pear & Crispy Shallots

Get excited for dinner! These colourful handfuls are bursting with deliciousness from the sweet and tangy katsu-glazed tofu, spiked with sesame seeds for a nutty depth of flavour.

Tags:
Quick Prep
Veggie
Super Quick
Allergens:
Egg
Sesame
Gluten
Soy
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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 clove

garlic

1

carrot

1

pear

1 bag

shredded cabbage mix

1 packet

garlic aioli

(Contains Egg;)

1 packet

katsu paste

1 packet

mixed sesame seeds

(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

6

mini flour tortillas

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

1 packet

crispy shallots

2 packet

Japanese tofu

(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )

½

Long Chilli (Optional)

Not included in your delivery

olive oil

1 tbs

honey

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Nutritional Values

Energy (kJ)4056 kJ
Fat58.6 g
of which saturates9.7 g
Carbohydrate72.4 g
of which sugars27.4 g
Protein41 g
Sodium1979 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
1

• Finely chop garlic. • Cut Japanese tofu into 1cm cubes. • Grate carrot. • Thinly slice pear. • In a medium bowl, combine shredded cabbage mix and garlic aioli. Season to taste. Set aside.

TIP: Prepping the slaw first allows the cabbage to soften slightly by the time you're ready to serve.

2
2

• In a small bowl, combine garlic, the honey, katsu paste, mixed sesame seeds and a dash of water. Set aside.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook tofu, in batches, turning often, until browned, 2-4 minutes. Add katsu mixture and cook, turning tofu to coat, until slightly sticky, 1-2 minutes. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.

4
4

• 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!