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: 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) • Shrimp • Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • 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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Tofu
(Contains: Wheat, May contain traces of allergens, Soy)
6 unit(s)
Flour Tortillas
(Contains: Milk, Soy, May contain traces of allergens, Sulphites, Wheat)
113 g
Red Cabbage, shredded
56 g
Carrot, julienned
1 unit(s)
Lime
7 g
Cilantro
4 tbsp
Sweet Chili Sauce
(Contains: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard, May contain traces of allergens)
2 tbsp
Spicy Mayo
(Contains: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk, May contain traces of allergens, Egg, Mustard)
18 g
Cornstarch
(Contains: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts, May contain traces of allergens)
7 g
Black Sesame Seeds
(Contains: Sesame)
4 g
Garlic Salt
(Contains: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts, May contain traces of allergens)
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 thoroughly dry with paper towels, then cut into 3/4-inch cubes. Season with salt and pepper, then toss to coat.
- Finely chop cilantro.
- Zest, then juice half the lime (whole lime for 4 servings). Cut any 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 dressing, add red cabbage, carrots, half the cilantro and remaining sesame seeds.
- Toss to combine.
- Just before serving, wrap tortillas in paper towels.
- Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Divide tortillas between plates. Top with slaw, 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.
Garnir les tortillas de salade de chou, de crevettes et de tofu.
