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.
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.
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.
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