Satay-Inspired Double Tofu Bowls
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Satay-Inspired Double Tofu Bowls

Satay-Inspired Double Tofu Bowls

with Snow Peas and Crunchy Red Cabbage Slaw

The key to any tofu dish is a bold sauce. Peanut butter, ginger sauce, rice vinegar and soy unite to create a rich and flavourful satay-style peanut sauce that takes this tofu and veggie bowl to the next level.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

2 unit(s)


(Contains Soy)

¾ cup

Jasmine Rice

113 g

Red Cabbage, shredded

56 g

Snow Peas

7 g


28 g

Peanuts, chopped

(Contains Peanuts)

4 tbsp

Ginger-Garlic Puree

(Contains Soy, Wheat)

2 tbsp

Rice Vinegar

(Contains Sulphites)

1.5 tbsp

Peanut Butter

(Contains Peanuts)

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

Not included in your delivery

2.5 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories1010 kcal
Fat49 g
Saturated Fat7 g
Carbohydrate100 g
Sugar18 g
Dietary Fiber4 g
Protein42 g
Cholesterol0 mg
Sodium1470 mg
Trans Fat0 g
Potassium450 mg
Calcium450 mg
Iron9.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Paper Towel
Medium Bowl
Small Bowl
Large Non-Stick Pan


Cook rice

Before starting, preheat broiler to high.Wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Meanwhile, using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove the pot from heat. Set aside, still covered.

Broil tofu

Pat tofu dry with paper towels, then cut into 1-inch cubes.Toss tofu with 1 1/2 tbsp (3 tbsp) oil on an unlined baking sheet. Season with salt and pepper.Broil in the middle of the oven, stirring halfway through cooking, until golden-brown, 9-10 min.

Prep and make coleslaw

Meanwhile, finely chop cilantro.Add half the vinegar, half the cilantro, 1 tbsp (2 tbsp) ginger sauce and 1/2 tbsp (1 tbsp) oil to a small bowl, then whisk to combine. Add cabbage to a medium bowl, then season with salt. Using your hands, massage until slightly tender, 1 min. Drizzle with dressing, then toss to combine. Set aside.

Cook snow peas

Heat a large non-stick pan over medium-high heat. While the pan heats, trim snow peas.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then snow peas. Cook, stirring often, until tender-crisp, 4-5 min. Season with salt and pepper.Remove from heat.Transfer snow peas to a plate.

Cook sauce

When tofu is almost done broiling, reheat the same pan over medium-low.While the pan heats, add peanut butter, soy sauce, remaining vinegar, remaining ginger sauce and 1/3 cup (2/3 cup) hot water to another medium bowl, then whisk to combine.When the pan is hot, add prepared sauce. Cook, stirring often, until sauce thickens slightly, 1-2 min. (TIP: For a lighter sauce, add 1-2 tbsp of water at a time, until desired consistency is reached.)Remove from heat. Add tofu and stir to coat.

Finish and serve

Fluff rice with a fork, then stir in remaining cilantro.Divide rice between bowls. Top with cabbage slaw, snow peas and tofu.Sprinkle peanuts over top.