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Satay tofu and coconut rice salad bowl

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  • Vegetarian
  • Vegan
  • Dairy free
  • Egg free
  • Lactose free
  • Nut free

This flavoursome satay tofu and rice salad bowl is the perfect healthy dinner option for balmy nights.

  • Serves4
  • Cook time20 minutes
  • Prep time15 minutes
Satay tofu and coconut rice salad bowl with pumpkin and beans


  • 1 cup (200g) Coles Jasmine Rice
  • 270ml can coconut cream
  • 3 spring onions, thinly sliced
  • 300g pumpkin, peeled, seeded, chopped
  • 2 x 200g pkts satay tofu pieces
  • 200g frozen edamame beans, thawed, peeled
  • 120g green beans, trimmed, halved
  • 150g snow peas, trimmed, thinly sliced lengthways
  • 1 large carrot, peeled, cut into long thin matchsticks
  • 1/3 cup (80ml) Japanese-style dressing
  • Sesame seeds, to sprinkle

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the rice, coconut cream, half the spring onion and 1½ cups (375ml) water in a medium saucepan. Place over medium-high heat and bring to the boil. Reduce heat to low. Cover and simmer, stirring occasionally, for 15-20 mins or until liquid is absorbed and the rice is tender. Season.
  2. Step 2

    Meanwhile, place the pumpkin in a microwave-safe bowl. Add 1 tbs water. Cover with 2 layers of plastic wrap. Cook in the microwave on high for 5-6 mins or until tender. Remove the plastic wrap.
  3. Step 3

    Heat a small non-stick frying pan over medium heat. Spray with olive oil spray. Cook the tofu for 1-2 mins each side or until golden and heated through. Transfer to a plate. Thinly slice.
  4. Step 4

    Place the edamame and green beans in a heatproof bowl. Pour over boiling water. Set aside for 1 min or until just tender. Drain.
  5. Step 5

    Divide the rice mixture evenly among serving bowls. Top with the pumpkin, edamame mixture, peas, carrot and tofu. Drizzle with the dressing. Sprinkle with the sesame seeds and remaining spring onion.

Nutrition Information


Energy: 2319kJ/555 Cals (27%)

Protein: 26g (52%)

Fat: 27g (39%)

Sat fat: 12g (50%)

Carb: 45g (15%)

Sugar: 19g (21%)

Fibre: 12g (40%)

Sodium: 391mg (20%)