with Crunchy Red Cabbage-Carrot Slaw
Prepare to be amazed by the flavour in this twist on bang bang tacos. Crispy cubes of tofu and tender tofu are tossed in a sweet-heat sauce then tucked into warm flour tortillas. Add crunchy slaw over top and drizzle with our Spicy Mayo for a bit of 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)
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
18 g
Black Sesame Seeds
7 g
Garlic Salt
4 g
Shrimp
285 g
Pepper
0.125 tsp
Oil
2 tbsp
Sugar
0.5 tsp
Salt
0.125 tsp
- 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 hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Remove from heat, then transfer shrimp 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.
- Add 1 tbsp oi, to the same pan over medium high. When hot, add tofu. (NOTE: For 4 servings, cook tofu in 2 batches, using 1 tbsp oil per batch.) Pan-fry for 6-7 min, turning cubes occasionally, until crispy and golden all over.
- Remove from heat.
- Add Sweet Chili Sauce to the pan with tofu. 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 bowl with dressing (from Step 1), 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, shrimp and tofu.
- Drizzle Spicy Mayo sauce (from Step 1) over top and sprinkle with remaining cilantro.
- Squeeze a lime wedge over top, if desired.
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 hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
Remove from heat, then transfer shrimp to a plate. Carefully wipe out pan. Reuse the same pan to cook tofu.
Top tortillas with slaw, shrimp and tofu.
890
kcal
Calories
40
g
Fat
7
g
Saturated Fat
87
g
Carbohydrate
24
g
Sugar
6
g
Dietary Fiber
46
g
Protein
195
mg
Cholesterol
2480
mg
Sodium
0.1
g
Trans Fat
850
mg
Potassium
850
mg
Calcium
7
mg
Iron
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