Thai Tofu Poke Bowl - The London Economic

Ingredients

• 120 g Tofu (Cubes)
• 5 ml Olive Oil
• 2 g Green Curry Paste
• 15 ml Coconut Cream
• 50 g Quinoa (Cooked in 55ml boiling water and chilled)
• 15 g Baby Spinach (Shredded)
• 10 g Bean Sprout (Mung bean or Alfalfa)
• 20 g Carrot (Julienne)
• 20 g Cucumber (Julienne)
• 20 g Red Pepper (Julienne)
• 20 g Red Cabbage (Shredded)
• 10 g Peanuts (Toasted)
• 5 g Spring Onion (Sliced)
• 3 g Coriander
• 40 g Peanut Butter
• 10 ml Lime Juice
• 5 g Soya Sauce
• 2 g Ginger (Grated)
• 2 g Garlic (Chopped)
• 2 ml Sesame Oil
• 0.25 g Red Chilli (Deseeded and finely chopped)
• 30 ml Water
• 20 ml Coconut Cream