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!
Always refer to the product label for the most accurate ingredient and allergen information.
long red chilli
Malaysian tofu(ContainsSoy, Gluten, PeanutsMay be presentSesame)
dark roasted peanut butter(ContainsPeanutsMay be presentSesame, Tree Nuts)
sweet chilli sauce
mini flour tortillas(ContainsSoy, GlutenMay be presentSoy, Milk)
soy sauce(ContainsSoy, Gluten)
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).