Quick Sesame-Sweet Chilli Tofu Tacos
with Japanese-Style Slaw, Coriander & Peanuts
Make these moreish tofu tacos in four simple steps. With hints of zingy ginger and umami-rich soy in the sesame and sweet chilli glaze, even tofu skeptics will be lured in with this one.
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
½ packet
firm tofu
(Contains Soy; May be present: Gluten, Peanut, Sesame, Wheat. )
1 packet
sweet chilli sauce
1 packet
ginger paste
1 packet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
Plant-Based Mayonnaise
1
carrot
1 bag
baby spinach leaves
1 bag
shredded cabbage mix
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 bag
coriander
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 packet
Japanese dressing
(Contains Sesame, Soy;)
Not included in your delivery
olive oil
2 tbs
soy sauce
(Contains Gluten, Soy;)
1 tsp
vinegar (rice wine or white wine)
Nutritional Values
Utensils
Cooking Steps
• Pat firm tofu (see ingredients) dry, then cut into 1cm pieces. • In a medium bowl, combine cornflour and a generous pinch of salt and pepper. Add tofu, tossing to coat. • In a small bowl, combine sweet chilli sauce, ginger paste, the soy sauce, sesame seeds and the vinegar. • In a large bowl, combine Japanese style dressing, plant-based mayonnaise, a drizzle of olive oil and a pinch of salt and pepper. Set aside.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, shake excess flour off tofu, then cook tofu, turning occasionally, until golden, 5-8 minutes. • Remove from heat. Stir in sweet chilli mixture, gently tossing tofu to coat.
TIP: If your pan is getting crowded, cook tofu in batches for the best results!
• While tofu is cooking, grate carrot. • Roughly chop baby spinach leaves. • To bowl with the dressing, add carrot, spinach and shredded cabbage mix. Toss to combine. Season to taste. • Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.
• Fill each tortilla with a helping of Japanese-style slaw and sesame-sweet chilli tofu. • Tear over coriander. • Sprinkle with crushed peanuts to serve. Enjoy!