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!).
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.
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
Cooking Steps
• 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.