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The Satay Stack

The Satay Stack

Crispy Tofu Burger, Satay Inspired Sauce, Chips and Sambal Dressed Salad

Super indulgent and packed full of flavour, The Satay Stack is your favourite vegetarian burger brought to the next level.

Egg(s) not included
Cereals containing gluten

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.

Preparation Time45 minutes
Cooking time35 minutes


serving amount

450 grams


15 milliliter(s)

Rice Vinegar

30 grams

Sambal Paste

250 grams

Firm Tofu

(Contains Soya)

2 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

50 grams


(Contains Cereals containing gluten)

180 milliliter(s)

Coconut Milk

30 grams

Peanut Butter

(Contains Peanut May contain Nuts)

25 grams

Ketjap Manis

(Contains Soya)

2 unit(s)

Burger Buns

(Contains Cereals containing gluten)

50 grams

Baby Leaf Mix

Not included in your delivery

1 unit(s)


¼ tsp

Salt for the Breadcrumbs

½ tsp

Sugar for the Sauce

2 tbsp



Nutritional information

Energy (kJ)4810 kJ
Energy (kcal)1150 kcal
Fat54.3 g
of which saturates19.6 g
Carbohydrate122.8 g
of which sugars21.7 g
Protein42.3 g
Salt3.72 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Medium Bowl
Large Bowl


Chop the Chips

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.

Make the Dressing

Meanwhile, in a medium bowl, combine the rice vinegar and half the sambal. Season with salt and pepper. Set aside for now.

Drain the tofu and cut widthways into slices (3 per person). Pat dry with kitchen paper, then sprinkle over the Thai style spice blend and season with salt and pepper.

Tofu Time

Crack the egg (see pantry for amount) into a large bowl and whisk with a fork.

Put the breadcrumbs into another large bowl and season with the salt (see pantry for amount) 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.

Get Frying

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, 4-6 mins each side. Adjust the heat if necessary. 

Once cooked, transfer the tofu to a plate lined with kitchen paper.

Make your Satay Sauce

Discard the oil from the tofu pan and wipe clean. Pop it back on medium-high heat with the coconut milk, peanut butter, ketjap manis, remaining sambal and the sugar for the sauce (see pantry for amount). Stir to combine.

Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins.

Meanwhile, pop the burger buns into the oven to warm through, 2-3 mins.

Toss the baby leaves through the sambal dressing. TIP: Don't add the leaves too early or they'll go soggy.

Finish and Serve

When everything's ready, spread the bun bases with the mayonnaise (see pantry for amount). Add a handful of sambal salad and top with your crispy tofu, then drizzle over some satay sauce. Sandwich shut with the bun lids.

Serve your craft burgers with the fries and remaining salad alongside.

Pour any remaining satay sauce into a ramekin for dipping.