Photo of Korean tofu tacos by WW

Korean tofu tacos

10
6
6
SmartPoints® value per serving
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.

Notes

TIP: Sweet and sour marinade also goes well with pork, chicken or prawns.

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