Vegan Bali Bowl with Tofu and Satay Dressing

Name: Vegan Bali Bowl with Tofu and Satay Dressing
Yield: 10
Ingredients: 300.0g Black Rice; 20.0g KNORR Thai Lime Powder 500g; 400.0ml KNORR Malaysian Satay Sauce Gluten Free 2kg; 750.0g Tofu; 450.0g Green Beans; 300.0g Bean sprouts; 400.0g Red cabbage; 2.0x Avocadoes; 2.0x Long red chillies; 75.0g Shallots, fried

Vegan Bali Bowl with Tofu and Satay Dressing – Recipe

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.

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Rice

Black Rice 300.0 g

Sauce

KNORR Thai Lime Powder 500g 20.0 g
KNORR Thai Lime Powder 500g
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KNORR Malaysian Satay Sauce Gluten Free 2kg 400.0 ml
KNORR Malaysian Satay Sauce Gluten Free 2kg
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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

Vegetables

Main Meals

Casual Dining

Breakfast & Brunch

Other Asian

Salads & Bowls

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.

...

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.