Indonesian Satay Tofu Bowl
Indonesian Satay Tofu Bowl
This bowl can be whipped up in a few minutes if a pot of rice is already pre-prepared and a jar of the satay sauce is ready to go. It can be enjoyed warmed or cold, just like Indonesia’s traditional gado-gado. A perfect end-of-summer dish with minimal effort for maximum flavour.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 3-4 cups cooked rice
- 300g tofu, cut into bite-size cubes
- 2 tbsp tapioca flour or corn flour
- 2-3 tbsp peanut or sesame oil, for frying
- 4 cups (or more) raw veggies (snow peas, 4 cups (or more) raw veggies (snow peas,
- 1 tsp sesame seeds
- 1-2 tbsp peanut or sesame oil
- 1½ cups organic peanut butter
- ½-1 tin coconut milk
- ½ large onion, finely diced
- 1-2 chillies, finely chopped
- 1-2 chillies, finely chopped
- 3 tbsp gluten-free soy sauce or tamari
- 3 tbsp coconut sugar
- Juice 1 lime
Method
- To make the sauce, heat peanut or sesame oil over a medium-high heat in a large frying pan. Add the onion and sauté until soft. Add chillies, garlic, tamari and coconut sugar and stir. Add coconut milk and peanut butter then bring to a gentle boil. Reduce heat and let simmer.
- Meanwhile, prepare veggies and tofu. Place the tofu in a mixing bowl and toss through the tapioca flour until all tofu pieces are coated evenly. Heat oil in a frying pan on high then add tofu and fry until golden brown and crispy.
- Divide the cooked rice between bowls. Prepare veggies and add to the rice bowls. If preferred, leave the veggies raw to balance the heaviness of the rice and tofu or cook them in the tofu pan if preferred.
- When the satay sauce has reduced to your desired consistency, remove from heat and stir in the lime juice.
- Optional: Allow the sauce to cool, then blend for a smooth consistency. Otherwise, leave as is and transfer to a large jar to store in the fridge for approximately a week.
- Spoon a generous amount of satay sauce over the veggies. sprinkle sesame seeds over the top and serve.
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