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Thai Tofu Poke Bowl with Whole Grains and Peanut Sauce
Adelaide Havinga
Calling all vegetarian poke bowl lovers! This Thai style tofu poke bowl will meet all of your Thai cuisine needs.
5
from 1 vote
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Prep Time
35
minutes
mins
Cook Time
10
minutes
mins
Total Time
45
minutes
mins
Course
Lunch, Main Course
Cuisine
Thai
Servings
1
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.
Keyword
Peanut Butter, Tofu