with Mint Slaw & Crispy Shallots
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!
Allergens
Utensils
Tags
Olive oil
1
Carrot
1
Lime
0.5
Mint
1 packet
Malaysian tofu
1 packet
Sweet chilli sauce
1 packet
Mayonnaise
1 packet
Shredded cabbage mix
1 packet
Mini flour tortillas
6
Sesame dressing
1 packet
Crispy shallots
1 sachet
• Grate carrot. • Zest lime to get a generous pinch and cut into wedges. • Pick and roughly chop mint. • Cut Malaysian tofu into 2cm chunks.
• 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. 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 shredded cabbage mix, carrot, 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 and satay tofu. Drizzle over sesame dressing. • Sprinkle with crispy shallots to serve. Enjoy!
4262
kJ
Energy (kJ)
1018
kcal
Calories
37
g
Fat
14.4
g
of which saturates
108.9
g
Carbohydrate
39.5
g
of which sugars
21.4
g
Dietary Fibre
59.5
g
Protein
1976
mg
Sodium
