If you like bold flavours and Asian fusion, you’ll love these flavoursome tacos! We’ve dialed down the chilli but kept the tasty umami flavours for an easy-to-eat sauce that will appeal to everyone. And for an inauthentic but totally fun twist, use the flavoursome combination in tacos!
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 packet
Parsley
1 sachet
Crispy Shallots
1 packet
Pea Pods
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Garlic Stir-Fry Sauce
(Contains: Gluten, Soy, Wheat, Sesame;)
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1
Baby Cos Lettuce
1
Lime
1
Cucumber
1.5 tbs
soy sauce (for the glaze)
(Contains: Soy; May be present: Gluten.)
1 drizzle
olive oil
• Cut plain tofu (see ingredients) into 2cm chunks.
• In a medium bowl, combine the soy sauce, tofu and half the garlic stir-fry sauce. Set aside.
• Trim and roughly chop pea pods.
• Thinly slice cucumber into sticks.
• Shred baby cos lettuce (see ingredients).
• Slice lime into wedges.
• In a small bowl, combine mayonnaise, the remaining garlic stir-fry sauce and a squeeze of lime juice. Set aside.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
• When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. Transfer to a plate.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts, until warmed through.
• Spread each tortilla with some garlic mayo and top with the cos lettuce, pea pods, cucumber and tofu.
• Tear over parsley.
• Sprinkle with crispy shallots and serve with lime wedges. Enjoy!
Little cooks: Take the lead and help build the tacos!