Satay Tofu Poke Bowl

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.


March 6, 2018
: 4
: 10 min
: 30 min
: 40 min
: easy


  • 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!

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