Bang Bang Double Tofu Tacos
with Crunchy Red Cabbage-Carrot Slaw
Be prepared to be bowled over by flavour from this twist on bang bang tacos. Hearty crisped tofu is tossed in sweet chili sauce, nestled in flour tortillas with crunchy slaw and drizzled with spicy mayo to spice up your life!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Sulphites, Wheat)
Red Cabbage, shredded
Sweet Chili Sauce
(Contains Egg, Mustard)
Black Sesame Seeds
Not included in your delivery
Before starting, wash and dry all produce. Pat tofu dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper.Finely chop cilantro.Zest, then juice half the lime. Cut remaining lime into wedges. Combine spicy mayo and 1/4 tsp (1/2 tsp) lime juice in a small bowl. Season with salt and pepper.
Mix cornstarch, garlic salt and half the sesame seeds in a zip-top bag. Add tofu and toss to coat. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then tofu. Pan-fry, turning occasionally, until golden-brown, 6-8 min. (NOTE: Cook in 2 batches for 4 ppl, using 1 tbsp oil per batch!) Remove from heat.Add sweet chili sauce to the pan with tofu. Toss to coat.
Meanwhile, add 1/2 tbsp (1 tbsp) lime juice, 1/4 tsp (1/2 tsp) lime zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.Add red cabbage, carrots, half the cilantro and remaining sesame seeds to the bowl with dressing. Toss to combine.
Wrap tortillas in paper towels. Microwave until warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm tortillas!)
Divide the tortillas between plates. Top with slaw and bang bang tofu.Drizzle spicy mayo sauce over top and sprinkle with remaining cilantro.Squeeze a lime wedge over top, if desired.