Bang Bang Tofu Tacos
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Bang Bang Tofu Tacos

Bang Bang Tofu Tacos

with Crunchy Red Cabbage-Carrot Slaw

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:
Soy
Sulphites
Wheat
Mustard
Egg
Sesame

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

(Contains Soy)

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

113 g

Red Cabbage, shredded

56 g

Carrot, julienned

1 unit(s)

Lime

7 g

Cilantro

4 tbsp

Sweet Chili Sauce

(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)

2 tbsp

Spicy Mayo

(Contains Mustard, Egg May contain Sulphites, Wheat, Crustaceans, Fish, Milk, Sesame, Soy)

2 tbsp

Cornstarch

(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

7 g

Sesame Seeds

(Contains Sesame)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

0.13 tsp

Pepper*

2 tbsp

Oil*

½ tsp

Sugar*

0.13 tsp

Salt*

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Nutrition Values

Calories1060 kcal
Fat61 g
Saturated Fat9 g
Carbohydrate96 g
Sugar26 g
Dietary Fiber11 g
Protein35 g
Cholesterol10 mg
Sodium1720 mg
Trans Fat0.1 g
Potassium850 mg
Calcium750 mg
Iron6 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

Instructions

Prep
1
  • 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.