Bang Bang Double Tofu Tacos
with Crunchy Red Cabbage-Carrot Slaw
Be prepared to 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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Tofu
(Contains Soy May contain Wheat)
6 unit(s)
Flour Tortillas
(Contains Wheat, Sulphites May contain Milk, Soy, Wheat)
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 Egg, Soy, Tree nuts, Fish, Crustaceans, Mustard, Sulphites, Sesame, Milk, Wheat, Gluten)
2 tbsp
Cornstarch
(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)
7 g
Black Sesame Seeds
(Contains Sesame)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- 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.
- Combine spicy mayo and 1/4 tsp (1/2 tsp) lime juice in a small bowl. Season with salt and pepper.
- Mix cornstarch, garlic salt and half the sesame seeds in a zip-top bag.
- Add tofu and toss to coat.
- Heat two large non-stick pans over medium-high heat.
- When the pan is hot, add 1 tbsp oil, then tofu.
- Pan-fry, turning occasionally, until golden-brown, 6-8 min. (NOTE: Cook in 2 batches for 4 ppl, using 1 tbsp oil per batch.)
- Remove from heat.
- Add sweet chili sauce to the pan with tofu. Toss to coat.
- Meanwhile, 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 to a large bowl.
- Season with salt and pepper, then whisk to combine.
- Add red cabbage, carrots, half the cilantro and remaining sesame seeds to the large bowl with dressing.
- Toss to combine.
- Wrap tortillas in paper towels.
- Microwave until warm and flexible, 1 min. (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.
- Drizzle spicy mayo sauce over top and sprinkle with remaining cilantro.
- Squeeze a lime wedge over top, if desired.
If you've opted for double tofu, prepare and cook it in the same way the recipe instructs you to prepare and cook the regular portion of tofu. Use two pans or work in batches, if necessary.