Sticky Chicken & Asian Tofu Tacos
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Sticky Chicken & Asian Tofu Tacos

Sticky Chicken & 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 and chicken 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!

Allergens:
Soy
Gluten
Peanut

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

Total Time15 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

cucumber

½ packet

firm tofu

(Contains Soy; May be present Egg, Gluten, Peanut, Tree Nuts, Sesame, Milk. )

1 packet

Asian Stir-Fry Sauce

1 packet

Garlic Paste

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; )

1 packet

chicken breast

Not included in your delivery

olive oil

1 tbs

plain flour

(Contains Gluten; )

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Nutrition Values

Energy (kJ)3165 kJ
Calories756 kcal
Fat25.8 g
of which saturates7.6 g
Carbohydrate65.4 g
of which sugars25.3 g
Dietary Fibre10.4 g
Protein61.4 g
Sodium1724 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan

Instructions

1
1

• Thinly slice cucumber into sticks. • Pat firm tofu (see ingredients) dry with paper towel and cut tofu 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. • Cut chicken breast into 2cm chunks.

2
2

• 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. • Meanwhile, in a second large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.

TIP: Chicken is cooked through when it's no longer pink inside.

3
3

• In a medium bowl combine baby leaves, Asian slaw mix and Asian chilli dressing.

4
4

• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Top tortillas with spicy slaw, cucumber, chicken and sticky tofu. Sprinkle over crushed peanuts. Enjoy!