The Satay Stack
Crispy Tofu Burger, Satay Inspired Sauce, Chips and Radish Salad
The Satay Stack is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
100
Radishes
15
Rice Vinegar
1
Baby Gem Lettuce
280
Firm Tofu
(Contains Soya)
2
Thai Style Spice Blend
(Contains Sesame)
50
Panko Breadcrumbs
(Contains Cereals containing gluten)
200
Coconut Milk
30
Peanut Butter
(Contains Peanut May contain Nuts)
15
Sambal Paste
25
Ketjap Manis
(Contains Soya)
2
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
Not included in your delivery
1
Egg
½
Sugar for the Sauce
2
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, trim and thinly slice the radishes.
Add the radish and rice vinegar to a medium bowl. Season with salt and pepper, then set aside to pickle.
Trim the baby gem, halve lengthways, then thinly slice.
Drain the tofu and cut widthways into slices (3 per person). Pat dry with kitchen paper, then sprinkle over half the Thai style spice blend and season with salt and pepper.
Crack the egg (see pantry for amount) into a large bowl and whisk with a fork.
Put the panko breadcrumbs into another large bowl and season with salt and pepper.
Dip the tofu into the egg, then the breadcrumbs, ensuring it's completely coated. Shake off the excess and transfer to a plate.
Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the tofu fries properly - heat for 2-3 mins before you add the tofu.
Once hot, carefully lay the tofu into the pan, reduce the heat to medium-high and fry until golden-brown, 8-10 mins total. Turn every 2-3 mins and adjust the heat if necessary.
Once cooked, transfer the tofu to a plate lined with kitchen paper.
Discard the oil from the tofu pan and wipe clean. Pop it back on medium-high heat.
Add the coconut milk, peanut butter, sambal, ketjap manis, sugar for the sauce (see pantry for amount) and remaining Thai style spice blend to the pan. Stir to combine.
Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins.
Meanwhile, halve the burger buns and pop them into the oven to warm through, 2-3 mins.
When everything's ready, toss the baby gem with the pickled radish.
Pop the burger buns onto your plates and spread the bases with the mayonnaise (see pantry for amount). Add a handful of salad and top with your crispy tofu, then drizzle over some satay sauce. Sandwich shut.
Serve your craft burgers with the chips and remaining salad alongside.
Pour any remaining satay sauce into a ramekin for dipping.
Enjoy!
