Meal Kit
One-Pan Garlic Ginger Tofu Tacos
with teriyaki glaze and pineapple salsa
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 7 days
Contains: Wheat, Soy
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Vegetarian
Chef
David Padilla
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
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12 oz. Extra Firm Tofu
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6 Small Flour Tortillas
- 3 oz. Pineapple Chunks
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2 fl. oz. Teriyaki Glaze
- 1 Jalapeno Pepper
- 2 Green Onions
- 2 Tbsp. Cornstarch
- ¼ oz. Cilantro
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
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.
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Nutrition (per serving) jOQ0nxqA
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Calories690
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Carbohydrates68g
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Net Carbs61g
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Fat37g
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Protein23g
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Sodium1630mg
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
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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 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 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.
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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 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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