“Indonesian Vegan Rice Bowl with Tofu Satay and Peanut Sauce: A Fragrant and Wholesome Meal”
A flavorful indonesian lunch perfect for vegan eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 cup jasmine rice 200g firm tofu, cubed 1/2 cup crunchy vegetables (e.g., carrots, bell peppers, cucumber) 1/4 cup fresh cilantro leaves 1/4 cup roasted peanuts 1 lime, cut into wedges Salt and pepper, to taste 4. Peanut Sauce Ingredients 3/4 cup unsalted peanut butter 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon maple syrup 1 teaspoon sambal oelek (Indonesian chili paste) 1/4 cup water, as needed
Instructions
- Cook the jasmine rice according to package instructions. Set aside. Prepare the tofu satay by marinating cubed tofu in a mixture of soy sauce and lemon juice for at least 30 minutes. Then, skewer the tofu pieces and grill or pan fry until golden brown. Season with salt and pepper. To make the peanut sauce, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, and sambal oelek in a bowl. Add water as needed to achieve desired consistency. Assemble the vegan rice bowls by placing cooked jasmine rice at the bottom of each bowl. Top with grilled tofu satay, crunchy vegetables, fresh cilantro leaves, and peanut sauce. Garnish with roasted peanuts and lime wedges.
Chef’s Insight
To intensify the flavors even further, marinate the tofu for at least an hour before grilling or pan-frying.
Notes
Feel free to adjust the level of spiciness by using more or less sambal oelek in the peanut sauce.