RECIPE

Vegan Satay Tofu Coconut Rice

Recipe Created For

Round Dutch Oven

Main Course

Tofu

Cook Time

Over 2 hours

Serving Size

Cook Mode

INGREDIENTS

2 x 350g silken tofu blocks, sliced
1/2 cup soy sauce
1/2 cup sweet chilli sauce
Honey (optional, for sweetness)

For the pancakes:

1 cup chickpea flour
A handful of chopped spinach or parsley
200ml water
A pinch of salt

For the coconut rice:

2 cups Jasmine rice
1 ½ cups coconut cream
1 ½ cup cold water
1 x 5cm piece fresh ginger, peeled and grated
2 cloves garlic, sliced
1 – 2 chillies, sliced
Juice of a lime

For the satay sauce:

Half a can of coconut milk
1 chilli, sliced
2 garlic cloves, sliced
1 – 2 Tbsp. smooth peanut butter
Lime juice, to taste
Grated zucchini, to serve
Pickled pink onions, to serve
Spring onions, to serve

Looking for a new vegan recipe that your friends and family are sure to love? Our Vegan Satay Tofu Coconut Rice recipe elevates traditional rice dishes, offering an Asian-inspired plant-based meal that is both easy to prepare and delicious. Featuring grilled tofu and a well-balanced satay sauce, combining garlic, ginger, and of course, peanut butter, this vegan staple can quickly become a weeknight staple in your household.

Be sure to grab your Round Dutch Oven because you’re going to need it! This iconic piece is perfectly suited for grilling the tofu until it is caramelized and sticky, all-while ensuring all the rich flavours of the coconut rice blend together seamlessly for a delicious vegan dinner. You can serve our Vegan Satay Tofu Coconut Rice directly out of your Dutch Oven for extra style, minimizing cleanup.

The end result is a perfectly prepared coconut rice layered with grilled tofu and satay sauce for a truly mouth-watering main course. A side serving of chickpea pancakes is the ultimate final touch for this recipe. This dish can serve up to eight portions at a time in less than two hours, making it a family-friendly recipe. Here are all the ingenious ingredients you need and the steps to follow before tackling this Vegan Satay Tofu Coconut Rice!

INGREDIENTS

2 x 350g silken tofu blocks, sliced
1/2 cup soy sauce
1/2 cup sweet chilli sauce
Honey (optional, for sweetness)

For the pancakes:

1 cup chickpea flour
A handful of chopped spinach or parsley
200ml water
A pinch of salt

For the coconut rice:

2 cups Jasmine rice
1 ½ cups coconut cream
1 ½ cup cold water
1 x 5cm piece fresh ginger, peeled and grated
2 cloves garlic, sliced
1 – 2 chillies, sliced
Juice of a lime

For the satay sauce:

Half a can of coconut milk
1 chilli, sliced
2 garlic cloves, sliced
1 – 2 Tbsp. smooth peanut butter
Lime juice, to taste
Grated zucchini, to serve
Pickled pink onions, to serve
Spring onions, to serve

EQUIPMENT

INSTRUCTIONS

To make the pancakes, blend the chickpea flour with the water and a handful of spinach or parsley. Leave aside for 2 hours at room temperature.

To make the coconut rice, stir the rice together with the coconut cream, water, ginger, garlic and chilli in the Round French Oven. Bring to a simmer for 15 minutes. Remove from the heat and leave aside with the lid on for another 15 minutes. Squeeze in the lime juice and fluff with a fork.

Arrange the tofu on a non-stick baking tray and drizzle with sweet chili sauce, soy sauce and honey. Grill until sticky and caramelized, for 10 minutes or so.

To make the pancakes, ladle the batter into a non-stick pan greased with coconut oil, over a low heat. Once the pancakes start to bubble and set, loosen the sides and flip with care.

To make the vegan satay sauce, infuse the coconut milk with chilli and garlic and melt in the peanut butter. Season and add lime juice to taste, then blend together.

Arrange the tofu and various seasonal toppings over the coconut rice in the casserole. Drizzle the satay sauce over the rice to serve.