Bang Bang Tofu Tacos
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Bang Bang Tofu Tacos

Bang Bang Tofu Tacos

with Crunchy Red Cabbage-Carrot Slaw

You'll 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!

Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Red cabbage • Limes • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Carrots • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Cornstarch • Cilantro • Black sesame seeds • Garlic salt (salt, garlic powder, silicon dioxide).

Tags:
Veggie
Quick
Spicy
Allergens:
Soy
Wheat
Sulphites
Egg
Mustard
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 May contain Wheat)

6 unit(s)

Flour Tortillas

(Contains Wheat, Sulphites May contain Tree nuts, Egg, Milk, Sesame, Soy)

113 g

Red Cabbage, shredded

56 g

Carrot, julienned

1 unit(s)

Lime

7 g

Cilantro

4 tbsp

Sweet Chili Sauce

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

2 tbsp

Spicy Mayo

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

2 tbsp

Cornstarch

(May contain Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)

7 g

Black Sesame Seeds

(Contains Sesame May contain Peanuts, Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard)

1 tsp

Garlic Salt

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

Not included in your delivery

0.13 tsp

Pepper*

2 tbsp

Oil*

½ tsp

Sugar*

0.13 tsp

Salt*

sideBannerName

Nutrition Values

Calories790 kcal
Fat47 g
Saturated Fat6 g
Carbohydrate84 g
Sugar24 g
Dietary Fiber6 g
Protein27 g
Cholesterol15 mg
Sodium1690 mg
Trans Fat0.1 g
Potassium650 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

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.
  • In a small bowl, combine spicy mayo and 1/4 tsp (1/2 tsp) lime juice. 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 for 6-7 min, turning cubes occasionally, until crispy and golden all over. (NOTE: Cook in 2 batches for 4 servings, using 1 tbsp oil per batch.) 
  • Remove from heat.
  • To the pan with tofu, add sweet chili sauce. Toss to coat.
Make coleslaw
3
  • Meanwhile, to a large bowl, 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.
  • Season with salt and pepper, then whisk to combine.
  • To the bowl with dressing, add red cabbage, carrots, half the cilantro and remaining sesame seeds.
  • Toss to combine.
Warm tortillas
4
  • Wrap tortillas in paper towels. 
  • Microwave for 1 min, until warm and flexible. (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 you like.