Coconut peanut butter & lime tofu rice bowl

Prep 15 mins
Cook 1 hr 20 mins
Serves 2

A bowl-full of tropical, nutty tastiness!
Twisted have used Cauldron Organic Marinated Tofu Pieces in this Coconut Peanut Butter & Lime Tofu Rice Bowl – filled to the brim with fresh, tangy ingredients!

Marinated Tofu Pieces Find out more


1 cucumber, chilled
2 tsp salt
2 cloves garlic, minced
4 tbsp rice vinegar
1 tbsp chilli oil
120g radishes, thinly sliced
2 tbsp vinegar
2 tbsp caster sugar
1 x pack Cauldron Marinated Tofu Pieces
1 tbsp oil

1 cup smooth peanut butter
2 tbsp coconut cream
1 tbsp miso paste
1 tbsp grated ginger
2 tsp finely chopped jalapeno/green chilli
2 tsp maple syrup
Juice ½ lime

To serve:
300g cooked rice
Sesame seeds
Chopped spring onions


  1. Bash the cucumber with a rolling pin on a chopping board. Then cut into quarters lengthwise, then into chunky bite-size pieces. Place into a strainer over a bowl and sprinkle with salt. Let it drain in the fridge for 1 hour.
  2. Mix together the garlic, vinegar and chilli oil in a bowl.
  3. Once the cucumber has drained, rinse the salt off and pat dry. When you’re ready to serve, toss in the vinegar mix.
  4. Mix the vinegar and caster sugar in a bowl and add the radishes, then let sit for at least 10 minutes to quick pickle.
  5. Heat oil in a pan over medium heat, add the Cauldron Marinated Tofu Pieces and fry, turning frequently until heated through.
  6. Meanwhile, mix all of the sauce ingredients together until smooth.
  7. Coat the Marinated Tofu Pieces in the peanut sauce.
  8. Distribute the cooked sticky rice into the bowls, top with the peanut tofu, cucumber and pickled radish. Sprinkle sesame seeds and garnish with spring onions.