Cedar & Ember · Main dishes

Coconut-Lime Tofu & Sweet Potato Bowl with Peanut Crunch

Name: Coconut-Lime Tofu & Sweet Potato Bowl with Peanut Crunch
Total time: 50 min
Yield: 2 servings
Ingredients: 350 g Firm tofu; 1 tbsp Cornstarch; 2 tbsp Soy sauce; 1 whole Sweet potato; 2 tbsp Neutral cooking oil; 150 g Jasmine rice; 120 ml Canned coconut milk; 120 ml Water; 0.5 tsp Salt; 100 g Red cabbage; 1 whole Carrot; 10 g Cilantro; 2 tbsp Smooth natural peanut butter; 2 tbsp Lime juice; 1 tsp Maple syrup; 25 g Roasted peanuts

Crispy baked tofu and roasted sweet potato over coconut rice with crunchy slaw, finished with a zesty lime-peanut sauce and toasted peanuts. Vegan.

50 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Firm tofu350 g
Cornstarch1 tbsp
Soy sauce2 tbsp
Sweet potato1 whole
Neutral cooking oil2 tbsp
Jasmine rice150 g
Canned coconut milk120 ml
Water120 ml
Salt0.5 tsp
Red cabbage100 g
Carrot1 whole
Cilantro10 g
Smooth natural peanut butter2 tbsp
Lime juice2 tbsp
Maple syrup1 tsp
Roasted peanuts25 g

Quantities describe recipe usage, not package sizes.

Allergen notes

Soy, peanuts and wheat. Use tamari instead of soy sauce for a gluten-free version. Check labels.

Method

Prep the tofu

Heat the oven to 220°C. Press the tofu, cube it, toss with 1 tbsp soy sauce, then with the cornstarch and 1 tbsp oil until evenly coated.

Roast the tofu and sweet potato

Cut the sweet potato into 2 cm cubes and toss with the remaining 1 tbsp oil and a pinch of salt. Spread the tofu and sweet potato on a large parchment-lined tray in a single layer. Roast 25–30 minutes, turning halfway, until the tofu is crisp and the sweet potato is tender and caramelised.

Cook the coconut rice

Rinse the rice well. Combine with the coconut milk, water and 0.25 tsp salt in a small pot. Bring to a boil, then cover and cook on the lowest heat for 12 minutes. Rest off the heat, covered, for 10 minutes, then fluff.

Whisk the sauce

Whisk the peanut butter, lime juice, the remaining 1 tbsp soy sauce, maple syrup and 2 tbsp warm water until smooth and pourable.

Toss the slaw

Finely shred the cabbage and julienne the carrot. Toss with a squeeze of lime and a pinch of salt.

Build the bowls

Divide the coconut rice between bowls. Top with tofu, sweet potato and slaw, drizzle with the peanut sauce, and scatter over the chopped peanuts and cilantro.

Press the tofu between towels under a heavy pan for 15 minutes before cubing. The drier it is, the crispier it bakes.

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