Asian-Style Tofu Tacos
with Capsicum, Creamy Slaw & Peanuts
Team tender tofu with sweet capsicum, Southeast Asian spices and a ready-made Asian mushroom sauce, and meet your new favourite taco filling that's perfect for Meat Free Monday (or any weeknight!).
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.
Ingredients
1
carrot
1
capsicum
½ packet
firm tofu
(Contains Soy; May be present: Gluten, Peanut, Sesame, Wheat. )
½ packet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 bag
Deluxe Slaw Mix
1 packet
mayonnaise
(Contains Egg;)
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 sachet
Southeast Asian Spice Blend
1 packet
Plant-Based Asian Mushroom Sauce
(Contains Soy;)
Not included in your delivery
olive oil
1 drizzle
rice wine vinegar
Nutritional Values
Utensils
Instructions
• Grate the carrot. Thinly slice capsicum. • Cut firm tofu (see ingredients) into 1cm pieces. • In a medium bowl, combine cornflour (see ingredients) and Southeast Asian spice blend. Add tofu and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum, tossing, until tender, 4-5 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a generous drizzle of olive oil. When oil is hot, shake excess flour off the tofu, then cook tofu, turning occasionally, until golden, 5-7 minutes. • Remove pan from heat. Add plant-based Asian mushroom sauce and cooked capsicum to pan, tossing to coat.
• While tofu is cooking, combine grated carrot, deluxe slaw mix, mayonnaise and a drizzle of rice wine vinegar in a large bowl. Season to taste. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
• Fill each tortilla with a helping of slaw and Asian-style tofu and capsicum. • Sprinkle with crushed peanuts to serve.