Express Double Satay Tofu & Fresh Salad Tacos
with Sweet Chilli Sauce & Crispy Shallots
It's genius, really. When you combine the much loved peanut butter satay flavour with chunks of tofu, then wrap them up in warm flour tortillas with a crisp slaw, You've got flavour, texture and colour galore!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Garlic Aioli
(Contains: Eggs;)
1 sachet
Crispy Shallots
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1 packet
Sweet Chilli Sauce
2
Malaysian Tofu
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Mint
1
Baby Cos Lettuce
1
Lime
1
Cucumber
Cooking Steps
• Grate carrot. • Zest lime to get a generous pinch and cut into wedges. • Pick and roughly chop mint. • Cut Malaysian tofu into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook tofu, tossing, until browned and warmed through, 3-4 minutes. Cook in batches if your pan is getting crowded. • Transfer to a bowl.
• While tofu is cooking, combine sweet chilli sauce and lime zest in a small bowl. Set aside. • In a medium bowl, combine shredded cabbage mix, carrot, mint, a squeeze of lime juice and a drizzle of olive oil. Season with salt and pepper and toss to coat. • Microwave mini flourtortillas on a plate in 10 second bursts, or until warmed through.
• Top tortillas with some mint slaw and satay tofu. • Drizzle over sesame dressing. • Sprinkle with crispy shallots and serve with sweet chilli sauce. Enjoy!
