Korean tofu tacos
6
Points®
Total time: 1 hr 5 min • Prep: 30 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Sweet and sour marinaded tofu in a soft tortilla filled with shredded cabbage, carrot, red onion and coriander.
Ingredients
Soy sauce
2 tbs
Rice wine vinegar
2 tbs
Honey
2 tsp
Sesame oil
2 tsp
Garlic
2 clove(s), crushed
Fresh red chilli
2 tsp, finely chopped
Pepper
¼ tsp, white (pinch)
Firm tofu
500 g, drained, cut into 7mm slices
Red cabbage
250 g, (1⁄4 small cabbage) finely shredded
Carrot(s)
2 medium, coarsely grated
Red onion
½ medium, thinly sliced
Fresh coriander
1 cup(s), coarsely chopped
Lime juice
1 tbs
Peanut oil
2 tsp
Corn tortilla
12 small, (12 x 23g tortilla)
Instructions
1
Prepare sweet and sour marinade by combining soy sauce, vinegar, honey, sesame oil, garlic, chilli and pepper in a screw-top jar. Shake well. Pour marinade into a shallow dish large enough to fit the tofu in a single layer. Add tofu to marinade and turn to coat. Cover and refrigerate for 30 minutes or up to 8 hours, turning occasionally.
2
Combine cabbage, carrot, onion, coriander, lime juice and peanut oil in a large bowl. Season with salt and pepper.
3
Heat corn tortillas following packet instructions. Wrap in foil or a clean tea towel to keep warm.
4
Heat a barbecue flat plate or large frying pan on medium-high. Cook tofu (in batches if necessary) for about 1½ minutes each side or until golden brown. Fill tortillas with salad and tofu to serve.
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