Crispy Teriyaki Tofu Tacos

with jalapeño

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Wheat, Soy

Vegetarian
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 you!
A note about serious food allergies

We've combined tacos with many a world cuisine before, but we haven't yet brought tacos to the land of the rising sun. Not until now. Crispy fried tofu makes for a perfect morsel, topped with a fiery pineapple slaw that brings the heat and sweet in perfect balance. Add in that teriyaki glaze and you've got an East meets Southwest hand-held wonder that breaks the compass with ingenuity. Tip: Easiest way to remove jalapeño stems and seeds? Remove ends, then hold upright. Carefully slice the pepper into four pieces, leaving stem and seeds to discard.

In Your Box (serves 2)

  • 3 oz. Pineapple Chunks
  • Info
    12 oz. Extra Firm Tofu
  • 3 Tbsp. Cornstarch
  • 1 Jalapeño Pepper
  • Info
    6 Small Flour Tortillas
  • 2 Green Onions
  • 1 tsp. Asian Garlic and Ginger Seasoning
  • ¼ oz. Cilantro
  • Info
    2 oz. Teriyaki Glaze

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.

  • Nutrition (per serving)

  • Calories
    740
  • Carbohydrates
    74g
  • Fat
    38g
  • Protein
    24g
  • Sodium
    1228mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Non-Stick Pan
  • 2 Mixing Bowls

Before You Cook

  • 1

    Prepare the Tofu

    Line a plate with a paper towel. Cut tofu into 1" dice. Place on towel-lined plate, and top with more paper towels and a second plate. Set aside to press at least 10 minutes. While tofu presses, prepare ingredients.

  • 2

    Prepare the Ingredients

    Mince cilantro (no need to stem). Coarsely chop pineapple. Trim and thinly slice white portions of green onions. Thinly slice remaining green onions on an angle. Keep white and green portions separate. Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.

  • 3

    Make the Pineapple Slaw

    Combine pineapple, jalapeño (to taste), white portions of green onion, cilantro, 1 tsp. olive oil, and a pinch of pepper in a mixing bowl. Set aside and allow flavors to marry.

  • 4

    Cook the Tofu

    In another mixing bowl, toss tofu with cornstarch and a pinch of salt, coating tofu completely. Place a large non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Add tofu to hot pan and stir occasionally until golden brown, 6-8 minutes. Wipe mixing bowl used for tofu clean. Return cooked tofu to cleaned bowl and toss with half the seasoning blend. Taste, and add remaining seasoning blend if desired.

  • 5

    Warm Tortillas and Finish Dish

    Wrap tortillas in a damp paper towel and microwave, 30 seconds. Plate dish as pictured on front of card, filling tortillas with tofu and drizzling with teriyaki glaze. Top with slaw and garnish with green portions of green onions. Bon appétit!

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