Thai Tofu Poke Bowl

Name: Thai Tofu Poke Bowl
Total time: 45 min
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; 1/4 g Red Chilli (Deseeded and finely chopped); 30 ml Water; 20 ml Coconut Cream

www.thelondoneconomic.com

Delve into the flavours of Thai cuisine with this fresh and delicious tofu poke bowl served with couscous and a rich and creamy peanut sauce.

View full recipe on www.thelondoneconomic.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thelondoneconomic.com.

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