with Spicy Mayo and Crunchy Cabbage-Carrot Slaw
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (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 • 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
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.
- In a zip-top bag, combine cornstarch, garlic salt and half the sesame seeds.
- Add tofu and toss to coat.
- In a large non-stick pan, heat 1 tbsp oil 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.
- To the pan with tofu, add sweet chili sauce. 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 dressing, 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 and tofu.
- Drizzle spicy mayo sauce over top and sprinkle with remaining cilantro.
- Squeeze a lime wedge over top, if you like.
790
kcal
Calories
38
g
Fat
6
g
Saturated Fat
85
g
Carbohydrate
24
g
Sugar
6
g
Dietary Fiber
27
g
Protein
15
mg
Cholesterol
1680
mg
Sodium
0.1
g
Trans Fat
650
mg
Potassium
750
mg
Calcium
6.5
mg
Iron
with Spicy Mayo and Crunchy Cabbage-Carrot Slaw
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