with Crunchy Red Cabbage-Carrot Slaw
Be prepared to be amazed by the flavour in this twist on bang bang tacos. Crispy tofu and chicken tenders 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: Chicken tenders • 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 • Sesame seeds • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Tofu
1 unit(s)
Flour Tortillas
6 unit(s)
Red Cabbage, shredded
113 g
Carrot, julienned
56 g
Lime
1 unit(s)
Cilantro
7 g
Sweet Chili Sauce
4 tbsp
Spicy Mayo
2 tbsp
Cornstarch
2 tbsp
Black Sesame Seeds
7 g
Garlic Salt
1 tsp
Chicken Breast Tenders
310 g
Pepper
0.125 tsp
Oil
2 tbsp
Sugar
0.5 tsp
Salt
0.125 tsp
- Pat tofu and chicken tenders 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 chicken and toss to coat.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tbsp oil, then tofu and chicken.
- Pan-fry, turning occasionally, until golden-brown and chicken is cooked through, 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 and chicken. 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 and chicken.
- Drizzle spicy mayo sauce over top and sprinkle with remaining cilantro.
- Squeeze a lime wedge over top, if desired.
If you've opted to add chicken breast tenders, pay dry and cut into 1/2-inch pieces. Prepare and cook with the tofu until tenders are golden-brown and cooked through, 6-8 min.**
990
kcal
Calories
43
g
Fat
7
g
Saturated Fat
82
g
Carbohydrate
24
g
Sugar
5
g
Dietary Fiber
65
g
Protein
140
mg
Cholesterol
1750
mg
Sodium
0.1
g
Trans Fat
1200
mg
Potassium
750
mg
Calcium
7
mg
Iron
with Mango Chutney Mayo and Cilantro-Lime Coleslaw
