Chili-Garlic and Honey Tofu Wraps

with Bacon, Wedges and Creamy Dill Pickle Slaw

10 min

Difficulty: 2/3

Canadian

Tonight's dinner features the sensational pairing of hot-honey sauce and cooling dill pickle flavours. Don't be scared to choose your own spice level, as you've got crispy coleslaw in every bite. Ingredients: Russet potato • 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) • Coleslaw mix (carrot, green cabbage, red cabbage) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Honey • Cornstarch • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites) • Garlic.

Allergens

Triticale

Sulphites

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Strainer

Large Bowl

Small Bowl

Large Non-Stick Pan

Medium Bowl

Ingredients

Tofu

1 unit(s)

Flour Tortillas

6 unit(s)

Russet Potato

2 unit(s)

Coleslaw Cabbage Mix

170 g

Dill Pickle, sliced

90 mL

Mayonnaise

8 tbsp

Yogurt Sauce

3 tbsp

Chili-Garlic Sauce

2 tbsp

Honey

1 unit(s)

Cornstarch

1 tbsp

Dill-Garlic Spice Blend

1 tsp

Garlic, cloves

1 unit(s)

Bacon Strips

100 g

Oil

2 tbsp

Sugar

0.25 tsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Cut potatoes into 1/2-inch wedges.
Add potatoes, half the Dill-Garlic Spice Blend and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 22-26 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)

Peel, then mince or grate garlic.
Drain pickles, reserving liquid, then roughly chop.
Pat tofu dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper.
Arrange bacon strips in a single layer on a parchment-lined baking sheet. Roast bacon in the middle of the oven until crispy and cooked through, 8-12 min.**

Add pickle juice, mayo, garlic and yogurt sauce to a large bowl. Season with salt and pepper, stir to mix. Separate half of this sauce into a small bowl. This is your ranch sauce.
Add coleslaw cabbage mix and 1/4 tsp (1/2 tsp) sugar to remaining sauce in large bowl. Stir to coat.
Add chili-garlic sauce and honey to a medium bowl. (NOTE: Reference heat guide.)

Add cornstarch, tofu and remaining Dill-Garlic Spice Blend to a zip-top bag. Toss to coat.
Heat a large non-stick pan over medium-high heat.
When hot, add 1 tbsp oil, then tofu. Pan-fry, turning occasionally, until golden-brown, 5-7 min. (NOTE: Cook tofu in two batches for 4 ppl, using 1 tbsp oil for each batch.) Transfer tofu to bowl with chili-garlic honey sauce. Toss to coat.

Wrap tortillas in foil, then place in the top of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas.)
Arrange tortillas on a clean surface.
Divide slaw between tortillas.
Top with tofu, bacon and pickles.

Divide wraps and wedges between plates.
Serve remaining ranch sauce alongside for dipping.

If you've opted to add bacon, arrange bacon strips in a single layer on a parchment-lined baking sheet. Roast bacon in the middle of the oven until crispy and cooked through, 8-12 min.**