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Home Food and Drink Recipes

Thai Tofu Poke Bowl

Delve into the flavours of Thai cuisine with this fresh and delicious tofu poke bowl served with couscous and a rich and creamy peanut sauce.

Adelaide Havinga by Adelaide Havinga
2021-10-27 10:57
in Recipes
Thai Tofu Poke Bowl with Whole Grains and Peanut Sauce

Thai Tofu Poke Bowl with Whole Grains and Peanut Sauce. Image credit: Hangry.Recipes

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Enjoy this colouful Thai tofu poke bowl any time, any where. Filled with aromatic spices and fresh ingredients, this is definitely a dish you do not want to pass on.

Jump to Recipe Print Recipe

The star of the meal: tofu

Tofu originated in China and is made from soybean curds using a process similar to cheesemaking. Tofu is naturally gluten-free and low in calories. And it also contains no cholesterol and is an excellent source of iron and calcium. 

The process to prepare the tofu for this poke bowl is very simple. All you need to do is saute the green curry paste for a bit and then add the tofu. Once the curry paste has blended with the tofu, add the coconut milk and let the mixture simmer until cooked.

Remember to drain and dry the tofu before adding it to the curry paste. This way, as it fry in the oil, the outside will develop a crispy and golden brown layer.

Poke bowls consists of all things good

As poke bowls generally consists of fresh, crisp ingredients, they are a great source of nutrients and immune boosters. In this recipe, for example, mung beans are used. And they are full of vitamins and minerals such as magnesium, folate, iron, potassium, and zinc.

Thai Tofu Poke Bowl with Whole Grains and Peanut Sauce

Calling all vegetarian poke bowl lovers! This Thai style tofu poke bowl will meet all of your Thai cuisine needs.
Print Recipe Pin Recipe
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Course: Lunch, Main Course
Cuisine: Thai
Keyword: Peanut Butter, Tofu
Servings: 1
Author: Adelaide Havinga

Ingredients

For the Tofu

  • 120 g Tofu Cubes
  • 5 ml Olive Oil
  • 2 g Green Curry Paste
  • 15 ml Coconut Cream

For the Poke Bowl

  • 50 g Quinoa Cooked in 55ml boiling water and chilled
  • 15 g Baby Spinach Shredded
  • 10 g Bean Sprout Mung bean or Alfalfa
  • 20 g Carrot Julienne
  • 20 g Cucumber Julienne
  • 20 g Red Pepper Julienne
  • 20 g Red Cabbage Shredded
  • 10 g Peanuts Toasted
  • 5 g Spring Onion Sliced
  • 3 g Coriander

For the Peanut Sauce

  • 40 g Peanut Butter
  • 10 ml Lime Juice
  • 5 g Soya Sauce
  • 2 g Ginger Grated
  • 2 g Garlic Chopped
  • 2 ml Sesame Oil
  • 0.25 g Red Chilli Deseeded and finely chopped
  • 30 ml Water
  • 20 ml Coconut Cream

Instructions

For the Tofu

  • Heat a pan over medium heat then add oil. Saute green curry paste until aromatic.
  • Add tofu & stir to combine well with curry paste. Add coconut milk & simmer until cooked. Set aside until ready to assemble.

For the Poke Bowl

  • Place cooked quinoa at the bottom of the bowl, top with shredded vegetables & tofu.
  • Garnish with coriander, spring onion & peanuts.

For the Peanut Sauce

  • Combine all the ingredients in a bowl, except water & coconut cream.
  • Slowly whisk water in to get a slightly thick consistency. Add coconut cream to get a runny consistency. Serve separately.
Tried this recipe?Let us know how it was!

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