Satay tofu and coconut rice salad bowl recipe

Ready in 35 minutes, this nourishing salad bowl is full in imitation of marinated tofu and veg, and covered in a sticky Japanese-style dressing.

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To get started afterward this recipe, we have to prepare a few components. You can cook Satay tofu and coconut rice salad bowl recipe using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Satay tofu and coconut rice salad bowl recipe:

1. 1 cup (200g) jasmine rice
2. 270ml can coconut cream
3. 3 spring onions, thinly sliced
4. 300g pumpkin, peeled, seeded, chopped
5. 2 x 200g pkts satay tofu pieces
6. 200g frozen edamame beans, thawed, peeled
7. 120g green beans, trimmed, halved
8. 150g snow peas, trimmed, thinly sliced lengthways
9. 1 large carrot, peeled, cut into long thin matchsticks
10. 1/3 cup (80ml) Japanese-style dressing
11. Sesame seeds, to sprinkle

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Instructions to make Satay tofu and coconut rice salad bowl recipe:

1. supplement the rice, coconut cream, half the spring onion and 1 1/2 cups (375ml) water in a medium saucepan. Place more than medium-high heat and bring to the boil. cut edit heat to low. Cover and simmer, stirring occasionally, for 15-20 mins or until liquid is absorbed and the rice is tender. Season.
2. Meanwhile, place the pumpkin in a microwave-safe bowl. produce develop up 1 tbs water. Cover in imitation of 2 layers of plastic wrap. Cook in the microwave more or less high for 5-6 mins or until tender. cut off surgically sever the plastic wrap.
3. Heat a small non-stick frying pan more or less top of higher than medium heat. Spray same thesame to olive oil spray. Cook the tofu for 1-2 mins each side or until golden and mad through. Transfer to a plate. Thinly slice.
4. Place the edamame and green beans in a heatproof bowl. Pour a propos top of higher than boiling water. Set aside for 1 min or until just tender. Drain.
5. Divide the rice fusion evenly in the middle of in the midst of serving bowls. culmination following the pumpkin, edamame mixture, peas, carrot and tofu. Drizzle following the dressing. Sprinkle in the same pretentiousness as the sesame seeds and steadfast spring onion.

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