Chilli satay tofu bowl

Looking for an easy dinner that can be whipped together in just 35 minutes? This chilli satay tofu bowl is packed with flavour with a sauce blended from creamy peanut butter and spicy fermented chili paste. I’ve suggested seasonal vegetables but feel free to switch it up and use whatever vegetables you love and have at home.

For an extra kick, I’ve incorporated delicious and heathy  quick-pickled vegetables (these are great to have in the fridge and last for weeks). Lastly, a sprinkle of seaweed and sesame seasoning adds nutrients and a tasty flavour.

Ingredients:

Pickled vegetables

• Cucumber
• Carrot 
• Bragg Organic Raw Apple Cider Vinegar
• ROAR Organic Coconut Sugar
• Salt 

Rice & Tofu

• 1 cup rice or quinoa
• 1 packet firm tofu
• 1 Tablespoon tapioca starch
• 1 Tablespoon Pacific Harvest Garlic Seaweed & Sesame Seasoning

Vegetables:

• 1 medium orange kumara
• 1 Tablespoon Pacific Harvest Garlic Seaweed & Sesame Seasoning
• ½ cup edamame beans
• 1 cup baby spinach leaves
• 1 cup broccoli, chopped
• Chilli satay sauce 
• ½ teaspoon sesame oil
• 3 garlic cloves
• ½ red chilli 
• 1 cup coconut cream 
• ½ cup Chantal Organics Smooth Peanut Butter
• 1 Tablespoon Urban Hippie Miso Paste
• 1 Tablespoon Chantal Organics Organic Tamari Soy Sauce

Toppings:

• Pacific Harvest Atlantic Dulse Flakes
• Fermented red chilli paste
• Fresh lime wedge

Method:

1. Pickle cucumber and carrot and set aside – this can also be done in advance – see the recipe and method here: Quick-Pickled Vegetables.
2. Preheat the oven to 200°C and prepare two baking trays.
3. Remove tofu from the packet and let sit between two paper towels to dry off.
4. Cook rice or quinoa as per packet instructions (once cooked leave the lid on and set aside ready for serving).
5. Peel and dice kumara. Arrange the kumara on prepared baking trays, drizzle with olive oil then season with salt and pepper and a sprinkle of the seaweed and sesame seasoning.
6. Cut the tofu into cubes and in a bowl toss with tapioca starch, sesame and seaweed seasoning, salt and pepper. Bake the kumara and tofu for 20 minutes until both are golden and crispy.
7. While tofu and kumara are baking, prepare the remaining vegetables and set them aside. Chop broccoli into small florets and blanch in boiling water until just tender.

   

8. To make the sauce, finely chop the chilli and garlic and sauté with a little sesame oil in a pan. Once fragrant add coconut cream, peanut butterand miso. Cook on a low heat, stirring continuously until smooth and well combined. Remove from heat.

   

9. To assemble your tofu bowl, serve the rice/quinoa then top with baby spinach, edamame, broccoli and pickled vegetables, along with the cooked kumara and tofu. Finally, top the tofu with a generous dollop of chilli satay sauce and fermented chilli paste. Sprinkle with additional seaweed and sesame seasoning and dulse flakes. 

Prep time: 15 minutes | Cook time: 20 minutes

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