Satay Tofu and Edamame Bowl
Bowls are a wonderful way to blend the five key salad elements – leaf, body, protein, dressing and crunch – either by following a recipe such as this one, or simply using up what’s in your fridge. In this version, warm rice with hardy red cabbage, carrots, tofu and edamame create a delicious and nourishing base, which is pulled together by the perfection of the spicy satay dressing.
Ingredients 20
Bowls
200 g edamame, shelled
1 cup jasmine rice, rinsed
2 cups water
1⁄4 red cabbage, very finely sliced
2 carrots, julienned or grated
Handful coriander leaves, small, sliced
black sesame seeds, to garnish
Quick Pickled Cucumber
1 cucumber, large, thinly sliced
2 tbsp rice vinegar
1 tbsp soy sauce
1⁄2 tsp maple syrup
1⁄2 tsp sesame oil
1 tsp black sesame seeds
Tofu
400 g tofu, block, drained and pressed
1 tbsp soy sauce
1 tbsp sesame oil
1⁄2 tsp garlic powder
1 tbsp cornflour (cornstarch)
Dressing
2 tbsp peanut butter
2 tbsp sriracha
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tbsp maple syrup
1 garlic clove, crushed
1 tsp grated fresh ginger
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Method 8
If your aren’t already defrosted, place them in a heatproof bowl, cover with boiling water and allow to sit for 2 minutes. Drain, refresh with cold water, then drain again and set aside.
To prepare the cucumber, combine the , , , , , and in a small mixing bowl and allow to sit while waiting for the rice and tofu to cook. Stir occasionally to ensure even coating in the marinade.
To Cook The Rice
Place the rinsed in a small pot with the . Cover, bring to a boil, then lower the heat and cook for 15 minutes. Remove from the heat, fluff the grains and allow to cool, or use immediately if you want a warm meal.
For The Tofu
Preheat the oven to 180–200˚C (360–390˚F).
To prepare the tofu, first tear it into bite-sized cubes, then put it in a mixing bowl with the , , and . Toss to combine, then add the and toss again.
Spread on a baking sheet and bake in the hot oven for 20 minutes, tossing once during that time.
For The Dressing
Combine the , , , , , , , and in a glass jar and shake to combine. Use immediately, or refrigerate for up to 1 week.
Once the is cooked, assemble the , , and in serving bowls. Drain the and add. Add the tofu and , then drizzle with the dressing and sesame seeds, and serve.
Jessica Prescott's tips
While this particular assortment of ingredients really hits the spot, you could put anything with this dressing and it would be delicious. Go wild with veggies – use up what’s on hand, or bring new life to sad veggies that have gone floppy in your fridge by roasting them, then adding them to these bowls.
