Satay Tofu Tacos
with Mint Slaw & Sweet Chilli Mayo
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!
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
cucumber
½
lime
1 bag
mint
½
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
6
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;)
Utensils
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.
