avec mayo épicée et salade de chou croquante aux carottes
Ingrédients : Tofu (soya non OGM, eau, sulfate de calcium, chlorure de magnésium) (soya) • Tortillas de farine (farine de blé, eau, huile de canola, sel, sucre, huile de soya, mono- et diglycérides, pyrophosphate acide de sodium, propionate de calcium, sorbate de potassium, bicarbonate de sodium, bicarbonate de potassium, phosphate d'aluminium de sodium, lactate de calcium, sulfate d'aluminium sodique, farine de blé enrichie, fécule de maïs, acide fumarique, chlorure de potassium, assaisonnement (levure autolysée, chlorure d'ammonium), gomme de guar, phosphate monocalcique, chlorhydrate de l-cystéine, amylase, enzymes, métabisulfite de sodium) (blé, sulfites) • Chou rouge • Limes • Sauce au chili doux (sucres (sucre, glucose), eau, fécule de maïs modifiée, vinaigre de cidre de pomme, vinaigre, piments, sel, gingembre, poivron rouge déshydraté, épices, ail séché, piments broyés, huile de soya, arôme naturel, gomme xanthane, acide acétique, acide citrique, huile de canola, oléorésine de paprika, arôme naturel de paprika, caramel, sorbate de potassium, benzoate de sodium, EDTA calcique disodique) • Carottes • Mayo épicée (huile végétale, piments forts, jaune d'oeuf congelé, sucres (sucre, glucose), eau, vinaigre, sel, ail, jus de citron concentré, moutarde, gomme de xanthane, acide acétique, acide citrique, caramel, benzoate de sodium, sorbate de potassium, EDTA de calcium disodique) (œuf, moutarde) • Fécule de maïs • Coriandre • Graines de sésame noir • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Tags
Tofu
1 unit(s)
Tortillas de farine
6 unit(s)
Chou rouge, émincé
113 g
Carotte, en juliennes
56 g
Lime
1 unit(s)
Coriandre
7 g
Sauce au chili doux
4 tbsp
Mayo épicée
2 tbsp
Fécule de maïs
18 g
Graines de sésame noir
7 g
Sel d’ail
4 g
Poivre*
0.125 tsp
Huile*
2 tbsp
Sucre*
0.5 tsp
Sel*
0.125 tsp
- Before starting, wash and dry all produce.
- Pat tofu thoroughly dry with paper towels, then cut into 3/4-inch cubes. Season with salt and pepper, then toss to coat.
- Finely chop cilantro.
- Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
- In a small bowl, combine spicy mayo and 1/4 tsp (1/2 tsp) lime juice. Season with salt and pepper.
- In a zip-top bag, combine cornstarch, garlic salt and half the sesame seeds.
- Add tofu and toss to coat.
- In a large non-stick pan, heat 1 tbsp oil over medium-high.
- When hot, add tofu. (NOTE: For 4 servings, cook tofu in 2 batches, using 1 tbsp oil per batch.) Pan-fry for 6-7 min, turning cubes occasionally, until crispy and golden all over.
- Remove from heat.
- To the pan with tofu, add sweet chili sauce. Toss to coat.
- Meanwhile, to a large bowl, add 1/2 tbsp (1 tbsp) lime juice, 1/4 tsp (1/2 tsp) lime zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil.
- Season with salt and pepper, then whisk to combine.
- To the dressing, add red cabbage, carrots, half the cilantro and remaining sesame seeds.
- Toss to combine.
- Just before serving, wrap tortillas in paper towels.
- Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Divide tortillas between plates. Top with slaw and tofu.
- Drizzle spicy mayo sauce over top and sprinkle with remaining cilantro.
- Squeeze a lime wedge over top, if you like.
790
kcal
Calories
38
g
Fat
6
g
Saturated Fat
85
g
Carbohydrate
24
g
Sugar
6
g
Dietary Fiber
27
g
Protein
15
mg
Cholesterol
1680
mg
Sodium
0.1
g
Trans Fat
650
mg
Potassium
750
mg
Calcium
6.5
mg
Iron
