Speedy Japanese Tofu Tacos
with Pear & Carrot Coleslaw- Gluten
- Soy
- Wheat
- Sesame
- Eggs
- Peanuts
- Sesame
- May contain traces of allergens
- Gluten
- Milk
- Soy
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
It’s easy to get excited when these Japanese tacos are on the menu. These colourful handfuls of deliciousness are bursting with flavour from the honey-soy glazed tofu and the creamy garlic aioli slaw. There’s so much to love tonight!
Ingredients
1
pear
1 clove
garlic
1 block
Japanese tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1
long red chilli
1
carrot
1 sachet
mixed sesame seeds
(Contains: Sesame; May be present: Peanuts, Gluten, Milk, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 tub
Japanese dressing
(Contains: Soy, Sesame;)
1 packet
crispy shallots
1 packet
garlic aioli
(Contains: Eggs;)
1 bag
shredded cabbage mix
Not included in your delivery
olive oil
1 tbs
honey
1 tbs
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
Slice the pear (unpeeled) into thin strips. Finely chop the garlic. Cut the Japanese tofu into 1cm cubes. Grate the carrot (unpeeled).
In a medium bowl, combine the pear, shredded cabbage mix and garlic aioli and toss to coat. Season to taste and set aside. TIP: Preparing the slaw first allows the cabbage to soften slightly by the time you're ready to serve.
In a small bowl, combine the garlic, honey, soy sauce and mixed sesame seeds.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the tofu and cook, turning often, until browned, 2 minutes. Add the honey-soy glaze and cook until slightly sticky, 1-2 minutes.
While the tofu is cooking, heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
Thinly slice the long red chilli (if using). Take everything to the table to serve. Top the tortillas with coleslaw, carrot and tofu. Drizzle with the Japanese dressing and sprinkle with chilli and crispy shallots.
