Name: Birria-inspired oxtail tacos
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Main Meals
Ingredients: canola oil 3T,onion, halved and sliced, plus extra for serving 1,bay leaves 4,smoked chilli flakes 1t,sea salt and freshly ground black pepper, to taste ,garlic, grated 4cloves,ground cumin 1T,dried oregano 2t,tomato paste 3T,Woolworths chipotle peppers in adobo sauce 6,brown sugar 2T,water 1litre,leftover oxtail, shredded 1kg,white tortilla wraps 6,mozzarella, grated 350g,green jalapeño, thinly sliced 1,limes, cut into wedges 2

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Steamed tofu with black garlic vinaigrette

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

For the vinaigrette:
6 Woolworths black garlic cloves, finely chopped
1⁄2 cup rice vinegar
1⁄2 cup low-sodium soya sauce
2 limes, juiced
1 bird’s-eye chilli, finely chopped
1 t sugar
1 x 349 g carton Woolworths Morinaga Mori-nu silken extra-firm tofu
110 g Woolworths shelled edamame beans
125 g mangetout

Method

1. To make the vinaigrette, combine all the ingredients and stir until all the sugar has dissolved.

2. Line a steamer with baking paper with a few holes cut into it. Arrange the tofu, edamame and mangetout on the baking paper. Place the steamer over a saucepan of boiling water over a high heat and steam for 10 minutes.

3. Keep the lid on the basket to keep the tofu and greens warm and place on the table ready to serve. Allow your guests to help themselves and spoon over the vinaigrette.

Find more tofu recipes here

Photography: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistant: Ellah Maepa

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