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Satay tofu and coconut rice salad bowl recipe
Satay tofu and coconut rice salad bowl recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
35-minute nourishing salad bowl with marinated tofu, veggies, and sticky Japanese dressing.
Ingredients:
  • 200g jasmine rice
  • 270ml can coconut cream
  • 3 spring onions, thinly sliced
  • 300g pumpkin, peeled, seeded, chopped
  • 2 x 200g pkts satay tofu pieces
  • 200g frozen edamame beans, thawed, peeled
  • 120g green beans, trimmed, halved
  • 150g snow peas, trimmed, thinly sliced lengthways
  • 1 large carrot, peeled, cut into long thin matchsticks
  • 80ml dressing
  • Sesame seeds, to sprinkle
Instructions:
  • In a medium saucepan, mix together the rice, coconut cream, half of the spring onion, and 1 1/2 cups (375ml) water. Bring to a boil over medium-high heat, then lower the heat. Cover and simmer for 15-20 minutes, stirring occasionally, until the liquid is absorbed and the rice is tender. Season to taste.
  • Place the pumpkin in a microwave-safe bowl with 1 tablespoon of water. Cover with 2 layers of plastic wrap and microwave on high for 5-6 minutes until tender. Uncover and serve.
  • Preheat a small non-stick pan over medium heat and spritz with olive oil spray. Sear tofu for 1-2 minutes per side until golden and warm. Plate and slice thinly.
  • Add the edamame and green beans to a heatproof bowl. Cover with boiling water and let sit for 1 minute until just tender. Drain the water and you're ready to go!
  • Evenly distribute the rice mixture in serving bowls. Arrange the pumpkin, edamame mixture, peas, carrot, and tofu on top. Drizzle with the dressing, then sprinkle with sesame seeds and the remaining spring onion.

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