with Japanese Slaw and Cucumber
We love taco night! We love it even more when we get to add a spin on the usual Mexican flavours. These soft little tofu cubes are bathed in a lavish Asian-style sauce, nestled into warm tortillas with crunchy cucumber sticks and spicy slaw. It’s a gold star from us! *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Cucumber
1
Firm tofu
0.5 packet
Plain flour
1 tbs
Asian Stir-Fry Sauce
1 packet
Garlic paste
1 packet
Baby Leaves
1 packet
Asian Slaw Mix
1 packet
Japanese Dressing
1 packet
Mini Flour Tortillas
6
Crushed Peanuts
0.5 packet
• Thinly slice cucumber into sticks. • Pat firm tofu (see ingredients) dry with paper towel and cut into 1cm cubes. • In a medium bowl, add tofu and the plain flour. Season with salt and pepper, then gently toss until well coated. Set aside.
• Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. • Dust off excess flour and cook tofu, tossing occasionally, until browned and warmed through 3-5 minutes. • Reduce heat to medium, then add Asian stir-fry sauce and garlic paste. Cook, tossing tofu to coat, 1 minute.
• Meanwhile, in a medium bowl combine baby leaves, Asian slaw mix and Japanese dressing.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Top tortillas with Japanese slaw, cucumber and sticky tofu. Sprinkle over crushed peanuts to serve. Enjoy!
2393
kJ
Energy (kJ)
572
kcal
Calories
22.5
g
Fat
6.6
g
of which saturates
64.4
g
Carbohydrate
25.2
g
of which sugars
10.4
g
Dietary Fibre
22.5
g
Protein
1589
mg
Sodium
