Crispy Tofu Poke Bowl with Satay Sauce
Indulge in our Crispy Tofu Poke Bowl, featuring golden-brown, crispy tofu served atop a bed of brown basmati rice. Raw cabbage and carrot with edamame beans add a refreshing crunch , while our rich, velvety satay sauce drizzled on top brings a mouthwatering blend of savoury and nutty flavours. Garnished with sesame seeds and green onions, this delicious bowl is perfect for a nutritious and satisfying meal.
Ingredients
Marinated Tofu
- 1 block extra firm tofu around 400 grms
- ½ cup sweet chilli sauce
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 2 tbsp nutritional yeast
- 1 clove garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp cornflour (cornstarch)
Satay Sauce
- ¼ cup nut butter I used almond
- 2 tbsp sweet chilli sauce
- 1 tbsp vice vinegar
- 1 clove garlic minced
- 2 tbsp hot water
Poke Bowl ingredients
- 1½ cups brown basmati rice
- 1 medium carrot julienne
- 1 cup edamame beans cooked
- ½ cup red cabbage
- ½ cup green savor cabbage
Instructions
- The first step is to marinate the tofu. Cut the tofu into small cubes and set aside.
- Into a medium-sized bowl, place all marinade ingredients except the cornflour. Gently toss in the tofu and then let it sit in the fridge while you prep all the other ingredients.
- Next, make the peanut sauce. Add all the ingredients into a jar with a lid or a jug. Whisk together, if you have a lidded jar shake vigorously to combine. If you find it too thick then add more hot water in small amounts.
- Cook the brown basmati rice, following the instructions on the packet. While the rice is cooking, prep the other vegetables for the bowl, slice the cabbages thinly and julienne the carrot.
- Grab the marinated tofu, sprinkle over the cornflour and gently mix through. In a nonstick pan on medium heat cook the tofu, turning regularly to avoid sticking.
- Prepare the bowls spreading the rice evenly amongst all. Arrange all other ingredients around the bowl then drizzle over the satay sauce. Sprinkle with your desired topping, in my case I used sesame seeds.
Tried this recipe?Let us know how it was!