Bang Bang Double Tofu Tacos
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Bang Bang Double Tofu Tacos

Bang Bang Double Tofu Tacos

with Crunchy Red Cabbage-Carrot Slaw

Be prepared to be bowled over by the flavour in this twist on bang bang tacos. Crispy tofu is tossed in sweet chili sauce, nestled in flour tortillas with crunchy slaw and drizzled with spicy mayo for kick!

Tags:
Spicy
•Quick
Allergens:
Soy
•Sulphites
•Wheat
•Egg
•Mustard
•Sesame

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

2 unit

Tofu

(Contains Soy)

6 unit

Flour Tortillas

(Contains Sulphites, Wheat)

113 g

Red Cabbage, shredded

56 g

Carrot, julienned

1 unit

Lime

7 g

Cilantro

4 tbsp

Sweet Chili Sauce

2 tbsp

Spicy Mayo

(Contains Egg, Mustard)

2 tbsp

Cornstarch

1 tbsp

Black Sesame Seeds

(Contains Sesame)

1 tsp

Garlic Salt

Not included in your delivery

½ tsp

Sugar*

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories950 kcal
Fat49 g
Saturated Fat8 g
Carbohydrate87 g
Sugar21 g
Dietary Fiber5 g
Protein39 g
Cholesterol20 mg
Sodium1680 mg
Trans Fat0.2 g
Potassium550 mg
Calcium500 mg
Iron9 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

•Paper Towel
•Zester
•Small Bowl
•Measuring Spoons
•Large Non-Stick Pan
•Large Bowl
•Whisk

Cooking Steps

Prep
1

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.

Cook tofu
2

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 the pan is 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.

Make coleslaw
3

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 large bowl with dressing. Toss to combine.

Warm tortillas
4

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!)

Finish and serve
5

Divide tortillas between plates. Top with cabbage-carrot slaw and bang bang tofu.Drizzle spicy mayo sauce over top and sprinkle with remaining cilantro.Squeeze a lime wedge over top, if desired.

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