Satay Tofu Rice Bowl

25 - 30 minutes


Cook Within:24 hours

30 Min

Effort :


Spice :


Crispy tofu over a bed of rice, served with a flavorful south-east Asian style peanut satay sauce and sauteed bell peppers.


Per serving (incl. Tax)


Nutrition Values

(Per Serving)
Calories 677.05
Total Fat 20.37g
Cholesterol 0mg
Sodium 596.94mg
Total Carbohydrates 106.84g
Protein 18.6g

Nutrition Values

(Per Serving)
  • Calories 677.05

  • Total Fat 20.37g

    • Saturated Fat 3.88g

  • Cholesterol 0mg

  • Sodium 596.94mg

  • Total Carbohydrates 106.84g

    • Dietary Fiber 8.72g

    • Sugar 14.77g

  • Protein 18.6g

Nutrition information per meal may vary from the website to what is received in adeli bag depending on your location and the suppliers we use to make our products.

In Your Bag

  • Tofu
  • Soy Sauce
    Soy Sauce
  • Ginger & Garlic Paste
    Ginger & Garlic Paste
  • Honey
  • Cornflour
  • Peanuts
  • Bell Pepper (Red)
    Bell Pepper (Red)
  • Crunchy Peanut Butter
    Crunchy Peanut Butter
  • Sriracha Sauce
    Sriracha Sauce
  • Coconut Milk
    Coconut Milk
  • Rice
  • Corriander Leaves
    Corriander Leaves

You Will Need

Not Included in Bag

for 1 serving only

  • Cooking Oil (30-40 ml)
  • Pepper Powder (to taste)
  • Salt (to taste)


  • Mixing Bowl
    Mixing Bowl
  • Non-Stick Pan
    Non-Stick Pan

Watch Video


  • 1

    Prepare Your Ingredients

    • Chop the tofu into 1″ cubes. Slice the red bell pepper lengthwise into 1/3″ sticks.
    • Wash and clean the white rice thoroughly, and cook it as you would.
  • 2

    Marinate the tofu

    • Add the tofu cubes to a mixing bowl along with half of the soy sauce, honey, half of the ginger & garlic paste, and some salt and pepper (to taste).
    • Mix well until the tofu is covered in the marinade and set aside for 10 mins.
  • 3

    Saute peppers and peanuts

    • Set a frying pan on medium heat. Add 2 tsp of cooking oil to it.
    • Once it is sufficiently hot, add the sliced red bell peppers to it and saute for 2 minutes. Add a pinch of salt and black pepper. Saute for another 1-2 minutes and set the peppers aside.
    • To the same pan, add the peanuts and toss them until they are fragrant. It should take about 3-5 minutes. Set the peanuts aside as well.
  • 4

    Prepare the sauce

    • To a mixing bowl, add the remaining soy sauce, sriracha sauce, ginger & garlic paste, peanut butter, coconut milk and some salt & pepper to taste.
    • Whisk the sauce until everything is combined, add some water to adjust the consistency. It should be pourable.
  • 5

    Cook the tofu

    • Use the same frying pan, and set it on medium heat. Add 2 tbsp of cooking oil and let it heat.
    • Meanwhile, toss the marinated tofu in the cornflour. Add the tofu to the hot pan in a single layer.
    • Allow the tofu to cook on each side for 1-2 minutes until crisp and nicely browned.
  • 6


    • To assemble, layer the rice in a bowl, top it with the crispy tofu and the sauteed bell peppers.
    • Pour the peanut sauce over the tofu, and garnish with the fried peanuts and some corriander leaves.


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