Satay Tofu Tacos

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

with Mint Slaw & Sweet Chilli Mayo

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 warm flour tortillas with a crisp slaw, you've got flavour, texture and colour galore!

Tags:

Easy Prep

•Veggie

Allergens:

Peanuts

•Gluten

•Soy

•Eggs

•Wheat

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

cucumber

lime

1 bag

mint

long red chilli

1 packet

Dark Roasted Peanut Butter

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

1 packet

sweet chilli sauce

1 packet

mayonnaise

(Contains: Eggs;)

1 bag

slaw mix

mini flour tortillas

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

1 packet

crispy shallots

1 packet

Malaysian tofu

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

Not included in your delivery

olive oil

¼ cup

hot water

½ tbs

brown sugar

½ tbs

soy sauce

(Contains: Gluten, Soy;)

Nutritional Values

Energy (kJ)3307 kJ

Fat46.5 g

of which saturates7.1 g

Carbohydrate68.4 g

of which sugars21.1 g

Protein30.7 g

Sodium1181 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

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

• In a small bowl, combine dark roasted peanut butter, the hot water (1/4 cup for 2 people / 1/2 cup for 4 people), brown sugar, soy sauce and a generous squeeze of lime juice. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook tofu, tossing, until browned and warmed through, 3-4 minutes. • Add peanut butter sauce mixture, then simmer until slightly thickened, 1 minute.

• While tofu is cooking, combine sweet chilli sauce, lime zest and mayonnaise in a small bowl. Set aside. • In a medium bowl, combine slaw mix, mint, a squeeze of lime juice and a drizzle of olive oil. Season with salt and pepper and toss to coat. • Microwave mini flour tortillas on a plate for 10 second bursts, or until warmed through.

• Spread some sweet chilli mayo over tortillas. Top with some mint slaw, cucumber and satay tofu. • Sprinkle with crispy shallots and chilli (if using) to serve.