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
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 salsa 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.
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
Large 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
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.
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.
Make the Pineapple Salsa
Combine pineapple, jalapeño (to taste), white portions of green onions, cilantro, 1 tsp. olive oil, and a pinch of pepper in a mixing bowl. Set aside to allow flavors to marry.
Cook the Tofu
In another mixing bowl, toss or gently combine tofu, cornstarch, and a pinch of salt until tofu is completely coated.
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.
Don't rush cooking the tofu; it will need the complete cooking time for the correct crispness.
Remove from burner. Transfer tofu to another mixing bowl and toss or gently combine with half the seasoning blend. Taste, and add remaining seasoning blend if desired.
Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan.
Plate dish as pictured on front of card, filling tortillas with tofu and drizzling with teriyaki glaze. Top with pineapple salsa and garnish with green portions of green onions. Bon appétit!
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