Fusion tofu tacos
3
Points®
Total time: 1 hr 5 min • Prep: 30 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Think tofu lacks flavour? We hear you. But once it's sucked up some of that sweet and sour magic, it's transported to a flavoursome new level
Ingredients
Plain Tofu
500 g
Cabbage
250 g
Carrots, raw
2 medium
Red onion
½ small
Coriander, fresh
10 sprig(s)
Lime Juice, Fresh
1 tablespoon(s)
Peanut Oil
2 teaspoon(s)
WW White Wraps
1 individual
Soy Sauce
2 tablespoon(s)
Rice Wine Vinegar
2 tablespoon(s)
Honey
2 teaspoon(s), level
Sesame Oil
2 teaspoon(s)
Garlic
2 clove(s)
Black pepper
1 pinch
Instructions
1
To make the marinade, put the soy sauce, rice wine vinegar, honey, sesame oil, crushed garlic and chilli in a screw-top jar and shake well to combine.
2
Pour the marinade in a shallow dish large enough to fit the tofu in a single layer. Add the tofu and turn to coat. Cover with cling film and chill for at least 30 minutes, turning the tofu once or twice.
3
Combine the cabbage, carrot, onion, coriander, lime juice and peanut oil in a large bowl and season. Set aside.
4
Heat the tortillas to packet instructions, then wrap in kitchen foil to keep warm.
5
Meanwhile, heat a griddle or large frying pan over a medium-high heat. Cook the tofu (in batches if necessary) for about 1-2 minutes each side, or until golden brown.
6
Serve the tortillas filled with the salad and marinated tofu.
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