Thai Tofu Poke Bowl
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.
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Cooking tools:
- Kitchen scale
- Microplane
- Chef's knife
- Cutting board
- Skillet
- Stove
- Pot
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring spoon
- Measuring cup
- Colander
- Paper towel
- Grater
- Serving bowl
- Spatula
- Plate
- Saucepan
- Baking sheet
- Fork
- Serving platter
- Airtight container
- Pan
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
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