Malaysian Satay Tofu Tacos
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Malaysian Satay Tofu Tacos

Malaysian Satay Tofu Tacos

with Sweet Chilli Mayo & Slaw

It's genius, really. When you combine the much loved peanut butter satay flavour with chunks of tofu, then wrap them up in a Mexican-style dish, you've got flavour, texture and colour galore!

Tags:
Veggie
Allergens:
Soy
Gluten
Peanut
Wheat
Egg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 unit

cucumber

½ unit

lemon

1 bunch

mint

½ unit

long red chilli

1 packet

Malaysian tofu

(Contains Soy, Gluten, Peanut, Wheat; May be present: Sesame. )

1 packet

Dark Roasted Peanut Butter

(Contains Peanut; May be present: Tree Nuts, Sesame. )

1 packet

sweet chilli sauce

1 packet

mayonnaise

(Contains Egg;)

1 bag

slaw mix

6 unit

mini flour tortillas

(Contains Gluten, Soy; May be present: Milk, Soy. )

1 packet

crispy shallots

Not included in your delivery

olive oil

¼ cup

hot water

2 tsp

brown sugar

2 tsp

soy sauce

(Contains Gluten, Soy;)

sideBannerName

Nutritional Values

per serving
Energy (kJ)3668 kJ
Calories0 kcal
Fat51.7 g
of which saturates7.5 g
Carbohydrate68.7 g
of which sugars22.2 g
Dietary Fibre0 g
Protein31.3 g
Cholesterol0 mg
Sodium1243 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

get prepped
1

Slice the cucumber into long thin batons. Zest the lemon to get a generous pinch and cut into wedges. Pick and roughly chop the mint. Thinly slice the long red chilli (see ingredients list), if using. Cut the Malaysian tofu into 2cm chunks.

cook tofu
2

In a small bowl, add the dark roasted peanut butter, hot water, a generous squeeze of lemon juice, brown sugar and soy sauce. Whisk well to combine. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the tofu and cook, tossing, until browned and warmed through, 3-4 minutes. Add the peanut sauce and simmer until slightly thickened, 1 minute.

sweet chilli mayo
3

In a small bowl, combine the sweet chilli sauce, lemon zest and mayonnaise.

slaw
4

In a medium bowl, add the slaw mix, 1/2 the mint, a generous squeeze of lemon juice and a drizzle of olive oil. Season with a pinch of salt and pepper and toss to coat.

tortillas
5

Heat the mini flour tortillas in a sandwich press or microwave for 10 second bursts, or until warmed through.

serve
6

Bring everything to the table to serve. Build your tacos by spreading sweet chilli mayo over the tortillas and topping with some slaw, cucumber and Malaysian satay tofu. Garnish with the remaining mint, crispy shallots and chilli (if using).

Meal right image

Explore Similar Recipes

Meal left image