Meal Kit

One-Pan Garlic Ginger Tofu Tacos

with teriyaki glaze and pineapple salsa

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Spicy

Cook Within: 7 days

Contains: Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Vegetarian

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In Your Box (serves 2)

  • Info
    12 oz. Extra Firm Tofu
  • Info
    6 Small Flour Tortillas
  • 3 oz. Pineapple Chunks
  • Info
    2 fl. oz. Teriyaki Glaze
  • 1 Jalapeno Pepper
  • 2 Green Onions
  • 2 Tbsp. Cornstarch
  • ¼ oz. Cilantro
  • 1 tsp. Asian Garlic, Ginger & Chile Seasoning
Contains: Sulfites
Food intolerance information

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
    690
  • Carbohydrates
    68g
  • Net Carbs
    61g
  • Fat
    37g
  • Protein
    23g
  • Sodium
    1630mg

Recipe Steps

You Will Need

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

Before You Cook

Cooking Guidelines

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
  1. 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, continue recipe.

  2. 2

    Prepare the Ingredients

    Mince cilantro (no need to stem).

    Drain pineapples and coarsely chop.

    Trim and thinly slice white portions of green onions. Thinly slice remaining green portions of 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. 3

    Make the Pineapple Salsa

    Combine pineapples, jalapeños (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.

  4. 4

    Cook the Tofu

    Place a large non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Let heat, 3 minutes.

    While oil heats, in another mixing bowl, combine tofu, cornstarch, and a pinch of salt. Gently toss to coat.

    After 3 minutes, 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 gently toss to combine with half the Asian garlic, ginger & chile seasoning (to taste; add remaining, if desired).

  5. 5

    Warm Tortillas and Finish Dish

    Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

    If tortillas come folded, keep folded.

    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 topping with teriyaki glaze. Garnish with pineapple salsa (to taste) and green portions of green onions. Bon appétit!

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