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Rainbow Bowl with Crispy Tofu, Satay and Soba noodles

A colourful bowl of goodness with delicious satay sauce
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Prep Time 30 minutes
Cook Time 15 minutes
Servings 2

Ingredients
  

Satay Sauce

  • 1/3 cup Peanut butter, organic if possible Smooth is preferable
  • 1 tbsp Tamari Gluten free Soy Sauce
  • 1 tbsp Rice syrup or maple syrup
  • 2 tbsp Lime or lemon juice
  • 1 clove Garlic Crushed or chopped
  • 1 tsp Fresh ginger Grated or thinly sliced
  • 1 tbsp Apple cider vinegar
  • 2 tbsp Water

Rainbow Veggies

  • 1 medium Carrot Peeled into long strips
  • 1/2 medium Capsicum thinly sliced
  • 5 Snow peas sliced lengthwise
  • 1/4 cup fresh coriander leaves stems removed
  • 1 medium Cucumber, Lebanese Sliced into half moons
  • 1 cup Red Cabbage Shredded or thinly sliced
  • 2 Radishes Thinly sliced
  • 2 Shallots/Spring onions Thinly sliced

Soba Noodles and Extras

  • 1/2 Soba noodles Dried
  • 2 tbsp crushed peanuts For serving, optional

Crispy Tofu

  • 1 packet Firm Tofu Organic if possible
  • 1 tbsp Tamari Gluten free soy sauce
  • 1 tbsp Rice syrup
  • 1 tbsp coconut oil
  • 1 tbsp Black sesame seeds Optional

Instructions
 

To make the Satay Sauce

  • In a small bowl whisk together the peanut butter, lime juice, tamari, apple cider vinegar, garlic, ginger and rice syrup until a thick and creamy consistency forms
  • Then keep whisking as you add in the water, if it starts to separate, keep whisking until a smooth consistency forms
  • Set aside until ready for serving

For the Rainbow Veggies

  • Prep all the veggies and set aside for serving
  • Peel the carrot into long strips, slice the cucumber into half moons, shred and thinly slice the cabbage, thinly slice the radishes, and capsicum.
  • Wash coriander and pick leaves from stems, slice the snow peas lengthwise and thinly slice spring onions.

For the Soba noodles

  • Bring a medium saucepan of water to the boil
  • Add in soba noodles and stir
  • Cook noodles until just tender, drain into a colander and rinse with cold water. You can also keep them in a bowl of cold water until ready to serve so they don't go gluggy
  • Set aside until ready to serve, sprinkle with crushed peanuts.

Crispy Tofu

  • Slice tofu into 2cm cubes
  • On medium to high heat, add coconut oil to a skillet or frypan
  • Add tofu and stir, add tamari and rice syrup
  • Cook on each side of the cubes for a couple of minutes until crisp and caramelised.
  • Continue to turn cubes with a egg flip or tongs until all sides are crispy
  • Once cooked sprinkle in sesame seeds to coat the tofu
  • Set aside for serving

To Assemble the bowl

  • Serve in a wide bowl if possible
  • Add 1/2 of the Soba noodles to the bowls, arrange half of each vegetable around the noodles.
  • Add the crispy tofu
  • Sprinkle with coriander and shallots and any other optional toppings you like
  • Drizzle a good amount of satay sauce over the whole thing

Optional Extras

  • You could use other herbs like mint or parsley, chilli sauce or chilli flakes would go well too, see notes below for a list of options.

Notes

There are numerous topping ideas
Fresh herbs like mint or basil or parsley
Chilli sauce or flakes would go great
*If allergic to peanuts you can use almond butter instead of peanut butter for the satay sauce.