Indo Satay Tofu Bowl

Gluten Free

Ingredients

Jasmine Rice
Vegano Coconut Satay Tofu
Vegano “Do Chua” Pickles
Dry Roasted Cashews
Mixed Salad Greens
Green Onions

20 mins

Contains Allergens:

Nuts,
Soy

A fresh and delicious take on Indonesian satay bowls, loaded with protein, greens, and amazing flavours.

Cooking Directions

Step 1: Remove ingredients from bag

Remove Vegano Coconut Satay Tofu, Vegano “Do Chua” Pickles, dry roasted cashews, mixed salad greens, jasmine rice, and green onions from the bag to prepare for cooking.

Step 2: Cook the jasmine rice

Add the jasmine rice to a small pot with 1 cup of water and a pinch of salt. Bring to a boil then cover and simmer for 15 minutes. Remove from heat and let rest for 5 minutes before removing the lid. Make sure all the liquid has been absorbed from the rice before removing it from the heat.

Step 3: Cook the Vegano Coconut Satay Tofu

Remove the tofu from the marinade and place in a large frying pan on medium heat. Keep the marinade on the side for heating once the Vegano Coconut Satay Tofu has cooked. Cook each side for 2-3 minutes or until slightly brown. Once cooked, remove from heat and set aside for plating.

Step 4: Heat the Vegano Coconut Satay Tofu marinade

Using the same pan, add the Vegano Coconut Satay Tofu marinade and heat on medium heat until it comes to a simmer. Remove from heat and set aside for plating.

Step 5: Prepare the green onion

Slice the green onion into fine pieces and set aside for plating.

Step 6: Plate your meal

Divide the rice into two bowls, adding the Vegano Coconut Satay Tofu on top. Add the Vegano “Do Chua” Pickles, mixed greens and dry roasted cashews to the bowl. Pour the remaining Vegano Coconut Satay Tofu marinade over the dish and garnish with green onions.