Sweet & Spicy Hoisin Tofu Tostadas
with Tangy Slaw & Sriracha Mayo
- Soy
- Sesame
- Eggs
- Wheat
Crispy tortillas make a perfect base for saucy ground pork and zesty coleslaw in this irresistible mash-up. Brown the pork with hoisin and chili sauces, load it onto those tostadas, then sprinkle on sesame seeds, pile on fresh slaw, and bring on the finale: a dollop of Sriracha mayo and squeeze of fresh lime juice to bring everything together. The serving of protein food in this product is high in protein. See nutrition information for total fat, cholesterol, and sodium content.
Ingredients
1 ounce
Sweet Thai Chili Sauce
1 unit
Tofu
(Contains: Soy)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
4 ounce
Coleslaw Mix
1 teaspoon
Sriracha
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
Trim and slice scallions, separating whites from greens. Quarter lime.
In a medium bowl, combine coleslaw mix, scallion greens, ¼ tsp sugar (½ tsp for 4 servings), juice from half the lime, and a pinch of salt.
In a small bowl, combine Sriracha and mayonnaise. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
Drizzle tortillas with 1 TBSP oil (2 TBSP for 4 servings); brush or rub to coat all over.
Arrange on a baking sheet in a single layer. Gently prick each tortilla in a few places with a fork. (For 4, divide between two baking sheets; toast on middle and top racks, flipping tortillas and swapping rack positions halfway through.)
Toast on middle rack, carefully flipping tortillas halfway through, until lightly golden, 4-5 minutes per side. TIP: Watch carefully to avoid burning.
While tortillas toast, heat a drizzle of oil in a large pan over medium-high heat. Add pork* and scallion whites. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
Stir in sesame seeds, chili sauce, hoisin, and ¼ cup water (½ cup for 4 servings). Cook, stirring constantly, until sauce has thickened, 1-2 minutes.
Divide tortillas between plates; evenly top with pork and slaw.
Drizzle tostadas with as much Sriracha mayo as you like. Serve with remaining lime wedges on the side.
