Malaysian Satay Tofu Tacos

Name: Malaysian Satay Tofu Tacos with Sweet Chilli Mayo & Slaw
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 1 unit cucumber; ½ unit lemon; 1 bunch mint; ½ unit long red chilli; 1 packet Malaysian tofu; 1 packet Dark Roasted Peanut Butter; ¼ cup hot water; 2 tsp brown sugar; 2 tsp soy sauce; 1 packet sweet chilli sauce; 1 packet mayonnaise; 1 bag slaw mix; 6 unit mini flour tortillas; 1 packet crispy shallots

with Sweet Chilli Mayo & Slaw

Up to 180$ + Free Treats / Extras for Life

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

•Peanuts

•Wheat

•Eggs

The quantities provided above are averages only.

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, Peanuts, Wheat; May be present: Sesame.)

1 packet

Dark Roasted Peanut Butter

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

1 packet

sweet chilli sauce

1 packet

mayonnaise

(Contains: Eggs;)

1 bag

slaw mix

6 unit

mini flour tortillas

(Contains: Soy, Gluten, Wheat; 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: Soy, Gluten;)

Nutritional Values

per serving

Energy (kJ)3668 kJ

Fat51.7 g

of which saturates7.5 g

Carbohydrate68.7 g

of which sugars22.2 g

Protein31.3 g

Sodium1243 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

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.

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.

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

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.

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

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).