Satay Tofu Sliders

Name: Satay Tofu Sliders
Yield: 10
Ingredients: 350.0g KNORR Malaysian Satay Sauce Gluten Free 2kg; 50.0ml Soy sauce; 15.0ml Lime juice; 500.0g Firm tofu; 300.0g HELLMANN'S Real Mayonnaise Gluten Free 2.4kg; 50.0g KNORR Thai Sweet Chilli Jam 920g; 20.0x Wholegrain slider buns; 200.0g Mixed lettuce; 2.0x Cucumbers, shaved into ribbons; 0.0n/a Snow pea sprouts; 75.0g Fried shallots; 0.0[_] ¼ Bunch mint; 0.0[_] Lemon wedges, to serve

Marinating the tofu for a couple of hours ensures the rich satay flavour really infuses. Be sure to use firm tofu, as silken or silken firm will not hold up when cooking or combining with the marinade.

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Satay Tofu

KNORR Malaysian Satay Sauce Gluten Free 2kg 350.0 g
KNORR Malaysian Satay Sauce Gluten Free 2kg
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Unilever Food Solutions

Bidfood

Gilmours

Trents

Service Foods

Free Sample
Soy sauce 50.0 ml
Lime juice 15.0 ml
Firm tofu 500.0 g

Sweet Chilli Mayonnaise

To Assemble

Wholegrain slider buns 20.0 x
Mixed lettuce 200.0 g
Cucumbers, shaved into ribbons 2.0 x
Snow pea sprouts
Fried shallots 75.0 g
¼ Bunch mint

To Serve

Lemon wedges, to serve

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Preparation

Satay Tofu
- In a large bowl, mix KNORR Satay Sauce GF with soy sauce, lime juice, and 125 ml of water. Cut tofu into 1 cm-thick slices and add to the satay sauce mixture. Toss gently to coat. Cover and refrigerate for 1-2 hours.
- Heat a large nonstick frying pan or hot plate over medium heat. Drain tofu from the marinade and cook in batches until heated through and lightly charred. Keep warm.
Sweet Chilli Mayonnaise
- Mix HELLMANN’S Real Mayonnaise and KNORR Thai Sweet Chilli Jam until fully combined.
To Assemble
- Split and lightly toast the slider buns.
- Spread both sides with the sweet chilli mayo mixture. Top with mixed lettuce, tofu cucumber ribbons, mint leaves, snow pea sprouts, and fried shallots.
To Serve
- Serve with lemon wedges.