All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Spicy, crispy, sweet BBQ delicious… tofu? Yup, that soft white soybean powerhouse that lands somewhere between egg white and cheese gets its due here, fried until the outside is a perfect crisp. But the thing to write home about this one is the spicy: both the slaw with the green chili aioli and the crispy jalapeños at the end. You may not have thought of tofu as “flame” before, but you will after this meal.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
Meat lovers! If using proteins, skip the pressing and cornstarch. If using shrimp, pat dry and season all over with a pinch of salt and pepper. Follow same instructions as tofu in Step 3, cooking undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches minimum internal temperature, 1-2 minutes. If using diced chicken, pat dry and season all over with a pinch of salt and pepper. Follow same instructions as tofu in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
Prepare the Ingredients
Line a plate with a paper towel. Cut tofu into 1" dice and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture. Set aside, 5 minutes.
While tofu sits, trim and thinly slice white portions of green onions. Slice remaining green onions on an angle. Keep white and green portions separate.
Make the Green Chili Slaw
In a mixing bowl, combine slaw mix, green chili aioli, white portions of green onions, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside.
Cook the Tofu
In another mixing bowl, toss tofu with cornstarch and a pinch of salt and pepper.
Line another plate with a paper towel.
Place a medium non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Add tofu to hot pan and stir occasionally until golden brown, 8-10 minutes.
Remove tofu to towel-lined plate and season with seasoning rub.
Warm the Tortillas
Wrap tortillas in a damp paper towel and microwave until warm, 30 seconds.
Finish the Dish
Plate dish as pictured on front of card, filling tortillas with tofu, green chili slaw (to taste - slaw will be spicy!), BBQ sauce, green portions of green onions, crispy jalapeños (to taste), and cheese. Bon appétit!
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