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a bowl with tofu pickled onions and cucumber on quinoa

Spicy satay power bowls

  • Author: Jess
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 mins
  • Yield: 4 bolws 1x
  • Category: Main
  • Method: Cook
  • Cuisine: Thai

Description

These spicy satay power bowls are loaded with tofu, quinoa, pickled veggies and topped off with the most delicious peanut butter sauce!


Scale

Ingredients

Tofu

  • 1 pack extra firm tofu, cut into cubes
  • 1 tbsp avocado oil
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp sriracha
  • 1/2 tsp turmeric powder
  • 1 tbsp freshly grated ginger
  • 1 garlic clove, chopped
  • 2 tbsp cornstarch

Pickled onions

  • 1 red onion, thinly sliced
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1 tbsp sugar
  • 1 tsp salt

Peanut butter sauce

  • 1/4 cup peanut butter
  • 3 tbsp hot water
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp maple syrup
  • 1 tsp sriracha

Bowls

  • 2 cups quinoa, cooked
  • 1/2 cucumber, sliced
  • 1 large handful cilantro, chopped
  • 1/4 cup crushed peanuts

Instructions

  1. Make the tofu: Mix the tofu with all the marinade ingredients, except the cornstarch in a bowl. Cover and let sit for at least an hour or overnight. Preheat the oven to 400 degrees F. Drain the tofu from the marinade and toss in 2 tbsp cornstarch. Evenly scatter on a baking pan lined with parchment paper and bake for 25-30 minutes, until golden brown and crispy.
  2. Pickle the onions: Mix the vinegar, water, sugar and salt together in a bowl or jar. Add the onions and let sit for at least 3o minutes, or overnight.
  3. Make the sauce: Mix the sauce ingredients together until smooth and creamy. If the sauce is too thick add a bit more hot water.
  4. Assemble the bowls: Add some quinoa to the bottom of the bowl. Top with tofu, cucumber, pickled onions, cilantro, crushed peanuts and peanut butter sauce.

Notes

Use firm or extra-firm tofu for this recipe so it comes out nice and crispy in the oven.

Marinating the tofu & pickling the onions overnight will lead to a more intensified and flavourful dish.

If you want to make this recipe grain-free, substitute the quinoa with cauliflower rice.


Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 325
  • Sugar: 5g
  • Sodium: 316g
  • Fat: 13g
  • Saturated Fat: 3g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 13g

Keywords: tofu satay, stay bowl