Speedy Korean BBQ Tofu Tacos
with Pear & Carrot Slaw
Little on time and big on flavour, these simple tacos have sweet and salty glazed tofu, crunchy pear slaw and garlic aioli all wrapped up in a warm tortilla. Now that's a lot of good things to smile about!
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Ingredients
2 clove
garlic
1 unit
cucumber
1 unit
carrot
1 unit
pear
1 unit
Fresh Chilli
1 block
Korean BBQ Tofu
(Contains Gluten, Soy, Sesame; May be present Peanut, Egg, Tree Nuts, Milk. )
1 packet
garlic aioli
(Contains Egg, Soy; )
1 bag
shredded red cabbage
8 unit
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Crispy Shallots
1 packet
mixed sesame seeds
(Contains Sesame; )
Not included in your delivery
olive oil
½ tsp
honey
1 tbs
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Instructions
Thinly slice the pear into matchsticks. Finely chop the garlic (or use a garlic press). Drain the Korean BBQ tofu, reserving the marinade in a small bowl, then cut the tofu into 1cm cubes. Thinly slice the cucumber into batons. Thinly slice the long green chilli (if using). Grate the carrot (unpeeled).
In a medium bowl, combine the pear, shredded red cabbage and garlic aioli and toss to coat. Season to taste with salt and pepper and set aside.
TIP: Preparing the slaw first allows the cabbage to soften slightly by the time you're ready to serve.
Add the garlic, honey, soy sauce and mixed sesame seeds to the bowl with the Korean BBQ marinade. Stir to combine.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the tofu and cook, tossing, until browned, 2 minutes. Add the Korean BBQ 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.
Bring everything to the table to serve. Top the tortillas with some slaw, cucumber, carrot and Korean BBQ tofu. Sprinkle with the chilli (if using) and crispy shallots.