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