Ingredients per serve


Satay Tofu

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

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.



  1. 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.
  2. Sweet Chilli Mayonnaise

    • Mix HELLMANN’S Real Mayonnaise and KNORR Thai Sweet Chilli Jam until fully combined.
  3. 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.
  4. To Serve

    • Serve with lemon wedges.