Sesame Tofu Tacos
with Mint Slaw & Zesty Sweet Chilli Mayo- Eggs
- Gluten
- Soy
- Wheat
- Sesame
- Peanuts
- May contain traces of allergens
- Milk
- Soy
- Sesame
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!
Ingredients
1 packet
celery
½
lime
1 bag
mint
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
sesame dressing
(Contains: Eggs, Gluten, Soy, Wheat, Sesame; May be present: Milk.)
1 packet
crispy shallots
½
Long Chilli
1 packet
Malaysian tofu
(Contains: Gluten, Soy, Wheat, Peanuts; May be present: Sesame.)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Thinly slice celery. Zest lime to get a generous pinch and cut into wedges. • Pick and roughly chop mint. Thinly slice long chilli (if using). • Cut Malaysian tofu into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook tofu, tossing, until browned and warmed through, 3-4 minutes. Transfer to a bowl.
• 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, celery, mint, a squeeze of lime juice and a drizzle of olive oil. Season with salt and pepper and toss to coat. • Microwave mini flourtortillas on a plate for 10 second bursts, or until warmed through.
• Spread some sweet chilli mayo over tortillas. Top with some mint slaw and tofu. Drizzle over sesame dressing. • Sprinkle with crispy shallots and chilli (if using) to serve. Enjoy!
