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!
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 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;)
Utensils
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).
