Bang Bang Tofu and Shrimp Tacos
with Crunchy Red Cabbage-Carrot Slaw
You'll be amazed by the flavour in this twist on bang bang tacos. Tender shrimp and crispy tofu are 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: Shrimp • 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).
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.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
6 unit(s)
Flour Tortillas
(Contains: Wheat, Sulphites May contain traces of: 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 traces of: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
2 tbsp
Spicy Mayo
(Contains: Egg, Mustard May contain traces of: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk)
18 g
Cornstarch
(May contain traces of: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
7 g
Black Sesame Seeds
(Contains: Sesame May contain traces of: Peanuts, Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard)
4 g
Garlic Salt
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
285 g
Shrimp
(Contains: Shrimp)
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.
- In a small bowl, combine spicy mayo and 1/4 tsp (1/2 tsp) lime juice. Season with salt and pepper.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add shrimp. Cook, stirring occasionally, until is shrimp just turn pink, 3-4 min.**
- Transfer to a plate. Carefully wipe out pan.
- In a zip-top bag, combine cornstarch, garlic salt and half the sesame seeds.
- Add tofu and toss to coat.
- Reheat the same pan over medium.
- 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 shrimp and sweet chili sauce. Toss to coat.
- 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.
- 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.)
- Divide tortillas between plates. Top with cabbage-carrot slaw and bang bang tofu and shrimp.
- Drizzle spicy mayo sauce over top and sprinkle with remaining cilantro.
- Squeeze a lime wedge over top, if you like.
If you've opted to get shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When the pan is hot, add shrimp. Cook for 3-4 min, stirring occasionally, until is shrimp just turn pink.** Transfer to a plate. Carefully wipe out pan. Reuse the same pan to cook the tofu. Add shrimp to the pan with the tofu, add sweet chili sauce. Toss to coat.
Divide tortillas between plates. Top with cabbage-carrot slaw and bang bang tofu and shrimp.