Double Katsu Glazed Tofu Tacos & Aioli Slaw

Name: Double Katsu Glazed Tofu Tacos & Aioli Slaw with Pear & Crispy Shallots
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 1 clove garlic; 2 packet Japanese tofu; 1 carrot; 1 pear; 1 packet shredded cabbage mix; 1 packet garlic aioli; 1 tbs honey; 1 packet katsu paste; 1 sachet mixed sesame seeds; 6 mini flour tortillas; ½ Long Chilli (Optional); 1 sachet crispy shallots

with Pear & Crispy Shallots

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Get excited for dinner! These colourful handfuls are bursting with deliciousness from the sweet and tangy katsu-glazed tofu, spiked with sesame seeds for a nutty depth of flavour.

Tags:

Veggie

Allergens:

Gluten

•Soy

•Wheat

•Egg

•Sesame

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.

Preparation Time20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 clove

garlic

2 packet

Japanese tofu

(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )

carrot

pear

1 packet

shredded cabbage mix

1 packet

garlic aioli

(Contains Egg;)

1 packet

katsu paste

1 sachet

mixed sesame seeds

(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

mini flour tortillas

(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )

Long Chilli (Optional)

1 sachet

crispy shallots

Not included in your delivery

olive oil

1 tbs

honey

Nutritional Values

Energy (kJ)4183 kJ

Calories999 kcal

Fat59.2 g

of which saturates10.8 g

Carbohydrate77.9 g

of which sugars28.5 g

Dietary Fibre16.3 g

Protein41.9 g

Sodium2010 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• Finely chop garlic. • Cut Japanese tofu into 1cm cubes. • Grate carrot. • Thinly slice pear. • In a medium bowl, combine shredded cabbage mix and garlic aioli. Season to taste. Set aside.

TIP: Prepping the slaw first allows the cabbage to soften slightly by the time you're ready to serve.

• In a small bowl, combine garlic, the honey, katsu paste, mixed sesame seeds and a dash of water. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook tofu, turning often, until browned, 2-4 minutes. Cook tofu in batches for the best result. • Add katsu mixture and cook, turning tofu to coat, until slightly sticky, 1-2 minutes. • Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.

• Finely slice long chilli (if using). • Fill tortillas with creamy slaw, pear, carrot and katsu glazed tofu. • Sprinkle with chilli and crispy shallots to serve. Enjoy!