Sticky Asian Tofu Tacos
with Spicy Slaw and Cucumber
We love taco night! We love it even more when we get to add a spin on the usual Mexican flavours. These soft little tofu cubes are bathed in a lavish Asian-style sauce, nestled into warm tortillas with crunchy cucumber sticks and spicy slaw. It’s a gold star from us!
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
Cucumber
½ packet
Firm tofu
1 packet
Asian Stir-Fry Sauce
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
baby leaves
1 packet
Asian Slaw Mix
1 packet
Asian Chilli Dressing
6
Mini Flour Tortillas
(Contains Gluten; )
½ packet
Crushed Peanuts
(Contains Peanut; )
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten; )
Nutrition Values
Utensils
Instructions
• Thinly slice cucumber into sticks. • Pat firm tofu (see ingredients) dry with paper towel and cut into 1cm cubes. • In a medium bowl, add tofu and the plain flour. Season with salt and pepper, then gently toss until well coated. Set aside.
• Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. • Dust off excess flour and cook tofu, tossing occasionally, until browned and warmed through 3-5 minutes. • Reduce heat to medium, then add Asian stir-fry sauce and garlic paste. Cook, tossing tofu to coat, 1 minute.
• In a medium bowl combine baby leaves, Asian slaw mix and Asian chilli dressing.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Top tortillas with spicy slaw, cucumber and sticky tofu. Sprinkle over crushed peanuts. Enjoy!