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Thai Tofu Poke Bowl with Whole Grains and Peanut Sauce
Nato Zondagh

Thai Tofu Poke Bowl with Whole Grains and Peanut Sauce

5 from 2 votes
Calling all vegetarian poke bowl lovers! This Thai style tofu poke bowl will meet all of your Thai cuisine needs.
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Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 1
Course: Lunch, Main Course
Cuisine: Thai
Ingredients Method

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

Method
 

For the Tofu
  1. Heat a pan over medium heat then add oil. Saute green curry paste until aromatic.
  2. 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
  1. Place cooked quinoa at the bottom of the bowl, top with shredded vegetables & tofu.
  2. Garnish with coriander, spring onion & peanuts.
For the Peanut Sauce
  1. Combine all the ingredients in a bowl, except water & coconut cream.
  2. Slowly whisk water in to get a slightly thick consistency. Add coconut cream to get a runny consistency. Serve separately.