Asian Tofu Tacos with Hoisin Aioli and Slaw

Asian Tofu Tacos with Hoisin Aioli and Slaw

Ready in 40 minutes Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, April 7, 2019.

Ingredients

Tofu

  • 1 pack tofu
  • 1 Tbsp cornflour
  • 1 spring onion
  • 1 pack sliced mushrooms
  • 2 cloves minced garlic
  • 1 Tbsp soy sauce
  • 1 pack sweet chilli sauce
  • 1 tsp sesame oil

Slaw

  • 1 baby bok choy
  • 1 pack slaw

To Serve

  • 1 pack wraps
  • ½ pack hoisin aioli
  • ½ bunch mint leaves
  • 2 Tbsp peanuts

Have Handy

  • Oil
  • Salt & Pepper
  • Vinegar

Steps

  1. Prep tofu Pat tofu completely dry. Crumble tofu finely into a bowl. Add cornflour, season and toss to coat. Thinly slice spring onion and bok choy.
  2. Cook tofu Heat a drizzle of oil in a fry-pan on high heat. Cook tofu, stirring, for 6-8 minutes, until browned and crispy. Remove from pan and set aside.
  3. Cook mushrooms Return pan to high heat with a drizzle of oil (if needed). Cook mushrooms for 3 minutes, add spring onion and garlic and cook a further 2 minutes, until fragrant.
  4. Return tofu to pan, along with soy sauce, sweet chilli sauce and sesame oil and cook a further 2 minutes, until tofu is coated, and sauce is sticky and reduced.
  5. Prep slaw and heat wraps Place wraps in a clean, damp tea towel. Heat in microwave for 1 minute. Alternatively, wrap in foil and heat in 220°C oven for 10 minutes. Toss slaw and bok choy with a drizzle of oil and vinegar. Rice wine vinegar would be great for this recipe.
  6. Serve wraps with tofu, slaw, hoisin aioli, mint and peanuts.

Nutritional Information

Energy 2801 kj
669 kcal
Protein 25.5g
Carbohydrate 62.6g
Fat 28.8g