Vegan Bali Bowl with Tofu and Satay Dressing
Firm or silken tofu can be used in this recipe however if you’d like to serve the tofu slices char-grilled use the firm tofu, as it holds its shape and is a lot less likely to break up.
Casual Dining
Vegetables
Salads & Bowls
Main Meals
Breakfast & Brunch
Other Asian
American
Ingredients per serve
Vegan Bali Bowl with Tofu and Satay Dressing
−
+
€0.0
Rice
Black Rice
/g
300.0 g
0%
Sauce
KNORR Thai Lime Powder 500 g
/g
20.0 g
0%
KNORR Malaysian Satay Sauce GF 2 kg
/ml
400.0 ml
0%
To Serve
Tofu
/g
750.0 g
0%
Green Beans
/g
450.0 g
0%
Bean sprouts
/g
300.0 g
0%
Red cabbage
/g
400.0 g
0%
Avocadoes
/x
2.0 x
0%
Long red chillies
/x
2.0 x
0%
Shallots, fried
/g
75.0 g
0%
/
Rice
-
Black Rice 300.0 g
Sauce
To Serve
-
Tofu 750.0 g
-
Green Beans 450.0 g
-
Bean sprouts 300.0 g
-
Red cabbage 400.0 g
-
Avocadoes 2.0 x
-
Long red chillies 2.0 x
-
Shallots, fried 75.0 g
Preparation
-
Rice
- Cook rice according to instructions. Cool.
-
Sauce
- Whisk together KNORR Thai Lime Powder with 75 ml warm water. Add KNORR Malaysian Satay Sauce and mix until fully combined.
-
To Serve
- Slice tofu into 1 cm thick slices. Char grill if desired.
- Trim green beans and blanch.
- Divide black rice between serving bowls. Arrange green beans, shredded cabbage, sliced avocado and tofu on top. Drizzle over sauce then top with sliced chilli and fried shallot.
