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Sweet Soy Tofu Tacos

Sweet Soy Tofu Tacos

with charred corn salad
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
849 kcal
Protein
: 
27.4g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Soya
  • Wheat
  • Milk
  • Soya
  • Mustard
  • May contain traces of allergens
Serving amount

1 sachet(s)

Ketjap Manis

(Contains: Cereals containing gluten, Soya, Wheat)

1 unit(s)

Sweetcorn

200 grams

Tomato

110 grams

Creme Fraiche

(Contains: Milk)

8 unit(s)

Tortilla

(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)

1 sachet(s)

Sweet Chilli Sauce

60 grams

Salad Leaves

1 unit(s)

Shallot

180 grams

Tofu

(Contains: Soya)

1 sachet(s)

Thai Style Spice Mix

Not included in your delivery

1 tsp

Sugar

½ tsp

Salt

2 tbsp

Oil

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

Energy (kJ)3553 kJ
Energy (kcal)849 kcal
Fat45.4 g
of which saturates17.8 g
Carbohydrate82.4 g
of which sugars21.3 g
Dietary Fiber6.3 g
Protein27.4 g
Salt4.4 g
Potassium351.6 mg
Calcium222.9 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Sieve
•Grater

Cooking steps

Get Prepped
1
  • Preheat the oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
  • Drain and rinse the sweetcorn in a sieve.
  • Halve and thinly slice the tomato.
  • Halve, peel and thinly slice the shallot.
  • Trim half the salad leaves (per 2P) and halve lengthways. Roughly chop widthways.

TIP: If you want to avoid turning on the oven, dry-fry the tortillas in a pan instead!

Char the Corn
2
  • Place a large pan over high heat (without oil).
  • Once hot, add the sweetcorn and cook until charred, 5-6 mins. Shift occasionally as the corn colours.
  • Once cooked, transfer from the pan (set the pan aside for use later).
Make the Salad
3
  • In a bowl, mix together the tomato, shallot, charred sweetcorn, ½ tsp salt (per 2P) and 1 tbsp oil (per 2P).
  • Season to taste with salt and pepper.
Fry the Tofu
4
  • Chop the tofu into 2cm cubes.
  • Return the pan to medium-high heat with a drizzle of oil.
  • Once hot, fry the tofu until slightly crispy, 5-6 mins. Shift frequently to ensure it doesn't burn. Season to taste with salt and pepper. 
Warm the Tortillas
5
  • Add the ketjap manis, sweet chilli sauce, 1 tsp sugar (per 2P) and 1 tbsp oil (per 2P) to the pan.
  • Cook, coating the tofu, 1-2 mins.
  • Season with salt and pepper.
  • Meanwhile, pop the tortillas into the oven to warm, 1-2 mins.

TIP: Loosen the sauce with a splash of water if you feel it's too thick.

Finish and Serve
6
  • Serve tortillas, salad leaves, charred corn salad, tofu and creme fraiche separately.
  • Assemble your individual tacos at the table.
  • Drizzle over any sweet soy glaze remaining remaining in the pan.
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