SuperQuick Asian-Inspired Tofu Tacos
with Peanuts and Hot Honey Drizzle- Soy
- Wheat
- Sulphites
- Egg
- Mustard
- Peanuts
- Wheat
- May contain traces of allergens
- Tree nuts
- Egg
- Milk
- Sesame
- Soy
- Gluten
- Fish
- Mustard
- Sulphites
- Crustaceans
The flavours in these super-quick, Asian-inspired tofu tacos are out of this world! Ginger, garlic, soy and hot honey are evenly matched with refreshing cabbage slaw for a contrast you'll be thinking about days later. 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 • Carrots • Soy sauce-mirin blend (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) (soy) • Green onion • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Peanuts • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Honey.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May be present: Wheat)
6 unit(s)
Flour Tortillas
(Contains: Wheat, Sulphites May be present: Tree nuts, Egg, Milk, Sesame, Soy)
113 g
Red Cabbage, shredded
113 g
Carrot, julienned
2 unit(s)
Green Onion
1 tbsp
Chili-Garlic Sauce
(May be present: Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy May be present: Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Crustaceans, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
28 g
Peanuts, chopped
(Contains: Peanuts May be present: Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
1 unit(s)
Honey
Not included in your delivery
½ tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Pat tofu dry with paper towels, then crumble into pea-sized pieces.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, stirring occasionally, until tofu is browned all over.
- Add ginger-garlic puree and soy sauce mirin blend. Cook for 1 min, stirring often, until fragrant and most of the liquid is absorbed.
- Remove from heat.
- Meanwhile, thinly slice green onion.
- To a large bowl, add cabbage, carrots, rice vinegar, mayo, half the green onions and 1/4 tsp (1/2 tsp) sugar.
- Season with salt and pepper, then toss to combine.
- Combine honey and as much chili-garlic sauce as desired in a small bowl.
- Just before serving, wrap tortillas in paper towels.
- Microwave until tortillas are warm and flexible, 30 sec-1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Divide tortillas between plates.
- Top with cabbage slaw, tofu mixture and hot honey drizzle.
- Sprinkle peanuts and remaining green onions over top.
If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Disregard instructions to drain excess fat.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some found the tofu underseasoned, while others enjoyed the overall taste of the tacos.
- Ease of prep: The vegetarian version can be time-consuming, with crumbling the tofu being particularly tedious for some.
- Suggestions: Consider seasoning the tofu more generously for better flavour.
- Portions: Some reviewers felt the portions were on the smaller side and suggested adding a side dish.
