This Satay Poke Bowl is tha bombbbb! I usually buy flavoured tofu but I marinated this one overnight and it’s delish! The satay sauce is one of my creations as it has its roots from the Dutch-Indonesian kitchen. I used to buy satay sauce straight from the supermarket, but I cannot find this in Australia so I started experimenting with making my own sauce and it’s SO EASY and without nasties / preservatives *wink to my fellow Dutchies here* … get on it:
The rest of the bowl is inspired by Christie Swadling.
- For the satay sauce:
- 4-5 tbsp of your favourite peanut butter
- 1/4 cup of coconut milk or cream, or any other milk will do (even water)
- 1-2 tbsp of sambal oelek (or any other chili paste, sriracha or hot sauce)
- 2 tbsp ketjap (sweet soy sauce, or sub for 1 tbsp soy/tamari + 1 tbsp of mirin)
- 1 tbsp of sweetener, like honey, rice malt syrup, maple syrup, coconut sugar, brown sugar etc
- thumb size of grated fresh ginger
- 2 cloves of garlic, minced
- For the bowl:
- 1 bag of spinach
- 1 bag of coleslaw,
- 1 bag of shredded carrot
- Marinated tofu, sliced
- 2 Japanese sweet potatoes
- Pickled ginger
- Fried shallots
- Step 1 Start by turning on your oven to 200 degrees Celcius. Slice the sweet potatoes and optionally marinated them with some olive oil, turmeric and salt & pepper. Add to the oven and bake for 30 minutes.
- Step 2 In the meanwhile, assemble your bowl with all the other ingredients.
- Step 3 Now start making the sauce. Add all the ingredients to a small pot and keep stirring over low heat until smooth.
- Step 4 Add the sweet potato to the bowl, drizzle with the satay sauce and garnish with your favourite toppings such as fried shallots and pickled ginger. Selamat makan!