Tofu Satay Bowl with Peanut-Tamarind Sauce

Vegan Borbor (Cambodian Rice Porridge)
Serves: 2

Good For: Lunch


Satay makes a delicious marinade for tofu for you to enjoy the flavours of Thailand and Cambodia. This recipe combines the citrusy flavours of lemongrass and ginger with toasted peanuts and tangy tamarind, paired with our fragrant white jasmine rice, for a rich and refreshing culinary experience. Add some green vegetables and coriander for some extra freshness!

Brown Rice with Roasted Chickpeas

For Rice Bowl (Serves 2)

  • 2-3 blocks of extra firm tofu (sliced in half and cut into triangles)
  • 1 tbsp of vegetable oil
  • 2 tbsp of soy sauce
  • 1 tbsp of palm sugar
  • 4 stalks of lemongrass (remove green part and slice)
  • 1 cm cube of peeled ginger
  • 1/2 tbsp of turmeric powder
  • 1 cup of sugar snap peas (ends cut)
  • 1 cucumber sliced
  • Some fresh coriander
  • 2-3 cups of cooked White IBIS Rice (see cooking instructions)


For Sauce


    • 1/2 cup skinless and unsalted peanuts 
    • 1 tbsp of palm sugar
    • 4 cloves of garlic
    • 2 tablespoon of light soy sauce
    • 2 tablespoon of red curry paste
    • 1 tablespoon of tamarind puree
    • 1 tablespoon of sesame oil
    • 2 tablespoons of water
    • 1/2 lime juice
    • 1 dried red chilli



    For Sauce 

    1. Place peanuts on medium heat in the frying pan and toast until hot and brown
    2. Place toasted peanuts, palm sugar, garlic, soy sauce, curry paste, tamarind puree, sesame oil, water, lime juice, died chilli in a food processor and blend until smooth (add more water to get a smoother texture)
    3. Place sauce in a bowl and set aside (do not put it in the fridge)

    For Satay Tofu Bowl

    1. In a food processor, blend vegetable oil, soy sauce, palm sugar, lemongrass, ginger, and turmeric powder and put into a bowl
    2. Press liquid out of tofu and add to the marinade bowl. Mix and keep in the fridge for 2 hours.
    3. Add a couple of tbsp of vegetable oil to a pan and fry your marinated tofu on a medium-high heat (about 3-4 minutes each side, can be on the slightly burnt side to get a smokier flavor)
    4. Serve with White IBIS Rice, sliced cucumber, sugar snap peas, coriander and peanut-tamarind sauce and enjoy!

    Featured Product

    Brown IBIS Rice 500g

    White IBIS Rice

    ©2019 IBIS Rice Conservation Co., Ltd.

    Looking for our UK site? Visit


    Pin It on Pinterest

    Share This