Sticky Chicken & Asian Tofu Tacos
with Japanese 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!
The quantities provided above are averages only.
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
(Contains Soy; May be present Egg, Sesame, Crustaceans. )
1 packet
Asian Stir-Fry Sauce
(Contains Soy, Gluten(Wheat); May be present Egg, Fish, Milk, Sesame, Almond. )
1 packet
Garlic Paste
(May be present Egg, Milk, Fish, Almond, Soy, Gluten, Sesame. )
1 packet
baby leaves
1 packet
Asian Slaw Mix
1 packet
Japanese Dressing
(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
½ packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
chicken breast
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten; )
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• In a medium bowl combine baby leaves, Asian slaw mix and Japanese dressing.
• 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!