Quick Lemongrass & Makrut Lime Tofu Tacos
with Cucumber, Creamy Slaw & Peanuts
- Eggs
- Peanuts
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
- Peanuts
Ingredients
1 packet
Lemongrass & Makrut Lime Stir-Fry Paste
1 packet
Mayonnaise
(Contains: Eggs)
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
1 packet
Slaw Mix
1 packet
Plant-Based Asian Mushroom Sauce
(Contains: Soy)
1
Carrot
1
Firm Tofu
(Contains: Soy May be present: Gluten, Sesame, Wheat, Peanuts)
1
Cucumber
1 packet
Cornflour
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat, Peanuts)
Cooking Steps
• Grate carrot. Slice cucumber into thin sticks. • Cut firm tofu (see ingredients) into 1cm pieces. • Place cornflour (see ingredients) in a medium bowl. Season with salt and pepper. Add tofu and toss to coat.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, shake excess flour off the tofu, then cook tofu, turning occasionally, until golden, 5-7 minutes. • Remove pan from heat. Add plant-based Asian mushroom sauce and lemongrass & makrut lime paste, tossing to thicken, 1 minute.
• While tofu is cooking, combine grated carrot, slaw mix, mayonnaise and a drizzle of rice wine vinegar in a large bowl. Season to taste. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
• Fill each tortilla with a helping of slaw, cucumber and lemongrass and makrut lime tofu. • Sprinkle with crushed peanuts to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The lemongrass and makrut lime tofu was well-received by many, though some found the overall dish mild or felt the mushroom sauce overpowered the lemongrass flavour.
- Ease of prep: Most found this a quick and straightforward meal to pull together on a weeknight.
- Suggestions: Adding fresh coriander, chilli, or a drizzle of sweet chilli sauce helped boost flavour for those who found it mild. Some felt the mushroom sauce was quite strong and suggested using a little less to let the lemongrass paste come through. Several reviewers noted the grated carrot felt redundant given the slaw mix already contained carrot.
- Leftovers: A couple of reviewers noted the dish was not ideal for next-day meal prep, as flavours and textures did not hold up as well.
- Portions: Some found the tortillas too small to hold all the fillings comfortably, and a few felt the overall quantity was only just enough, suggesting one extra tortilla per serve would help.
