Bang Bang Tofu Tacos

Name: Bang Bang Tofu Tacos with Crunchy Red Cabbage-Carrot Slaw
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 1 unit(s) Tofu; 6 unit(s) Flour Tortillas; 113 g Red Cabbage, shredded; 56 g Carrot, julienned; 1 unit(s) Lime; 7 g Cilantro; 4 tbsp Sweet Chili Sauce; 2 tbsp Spicy Mayo; 2 tbsp Cornstarch; 1 tbsp Black Sesame Seeds; 1 tsp Garlic Salt; 0.13 tsp Pepper*; 2 tbsp Oil*; ½ tsp Sugar*; 0.13 tsp Salt*

with Crunchy Red Cabbage-Carrot Slaw

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Be prepared to be amazed by the flavour in this twist on bang bang tacos. Crispy tofu is tossed in sweet chili sauce and nestled in flour tortillas, with a delicious crunchy slaw over top. Drizzle with our spicy mayo for an added kick!

Tags:

Veggie

•Quick

•Spicy

•Low CO2

Allergens:

Soja

•Schwefeldioxide und Sulfite

•Hvede

•Senf

•Egg

•Sesamzaad

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 Time10 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

6 unit(s)

Flour Tortillas

113 g

Red Cabbage, shredded

56 g

Carrot, julienned

1 unit(s)

Lime

7 g

Cilantro

4 tbsp

Sweet Chili Sauce

2 tbsp

Spicy Mayo

2 tbsp

Cornstarch

1 tbsp

Black Sesame Seeds

1 tsp

Garlic Salt

Not included in your delivery

0.13 tsp

Pepper*

2 tbsp

Oil*

½ tsp

Sugar*

0.13 tsp

Salt*

Nutrition Values

Calories790 kcal

Fat39 g

Saturated Fat6 g

Carbohydrate85 g

Sugar26 g

Dietary Fiber5 g

Protein27 g

Cholesterol10 mg

Sodium1710 mg

Trans Fat0.1 g

Potassium600 mg

Calcium750 mg

Iron6.5 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

•Zester

•Small Bowl

•Measuring Spoons

•Large Non-Stick Pan

•Large Bowl

•Whisk

Cooking Steps

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 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.

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.

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 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.