Name: Tofu rice bowl with satay dressing
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1
Ingredients: 130.00 gm crunchy peanut butter; 83.33 gm coconut milk; 5.30 gm soy sauce; 22.00 gm sweet chilli sauce; 21.00 gm lime juice; 2 long red chillies, finely chopped; 150g green beans, trimmed, halved lengthways; 1 Lebanese cucumber; 700.00 gm cold cooked long-grain white rice; 200g Thai tofu, cubed; 332.50 ml finely shredded red cabbage; 82.50 ml roughly chopped roasted peanuts

Tofu rice bowl with satay dressing

0 Likes

Prep Time:
20 minutes

Cook Time:
5 minutes

Total Time:
25 minutes

Creamy satay tofu rice bowl, ready in 25 minutes - a delectable vegetarian dinner!

Ingredients:

130.00 gm crunchy peanut butter
83.33 gm coconut milk
5.30 gm soy sauce
22.00 gm sweet chilli sauce
21.00 gm lime juice
2 long red chillies, finely chopped
150g green beans, trimmed, halved lengthways
1 Lebanese cucumber
700.00 gm cold cooked long-grain white rice
200g Thai tofu, cubed
332.50 ml finely shredded red cabbage
82.50 ml roughly chopped roasted peanuts

Instructions:

Combine peanut butter, coconut milk, soy sauce, sweet chili sauce, lime juice, 1 tablespoon of warm water, and half of the chili in a bowl and whisk until smooth.
Blanch beans in boiling water for 30 seconds until tender. Shock in cold water and drain.
Cut the cucumber into long, thin strips using a julienne peeler. Place rice, beans, tofu, cucumber, cabbage, peanuts, and remaining chili in bowls. Serve with dressing.

We use cookies

Similar Recipes

Satay tofu and coconut rice salad bowl recipe

Miso-glazed tofu and black rice bowl

Grilled Teriyaki Tofu Bowls

Broccoli ‘rice’ with spiced chilli tofu and sunflower seeds

Spicy Tofu Salad Bowl