• Slice cucumber into sticks. 
• Roughly chop baby cos lettuce.
• Zest lime to get a generous pinch, then cut into wedges.
• 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 and lime zest in a small bowl. Set aside.
• In a medium bowl, combine cos lettuce, torn mint leaves, a squeeze of lime juiceand a drizzle of olive oil. Season to taste with salt and pepper and toss to coat.
• Microwave mini flourtortillas on a microwave-safe plate in 10 second bursts, or until warmed through.

• Top tortillas with some garlic aioli, mint salad, cucumber and satay tofu.
• Drizzle over sesame dressing.
• Sprinkle with crispy shallots and serve with sweet chilli sauce. Enjoy!