Kūmara and tofu bowl

An explosion of wonderful flavours tempt the taste buds in this recipe.

Kūmara and tofu bowl


Serves 4

1 large orange kūmara, diced
1 Tbsp olive oil
pinch salt
pepper, to taste
3 cups finely sliced red cabbage
½ tsp chopped chilli
2 Tbsp rice wine or white vinegar
1 tablespoon sesame oil
1 Tbsp olive oil
1 clove garlic, peeled and crushed
2 bok choy, chopped
1 Tbsp olive oil
200g firm tofu, diced
1 Tbsp crunchy peanut butter
1 tsp soy sauce
2 Tbsp boiling water
1 tsp brown sugar
½ lime, zest, optional


Preheat oven to 200°C.
Place diced kūmara on tray lined with baking paper.
Drizzle with first measure of olive oil and sprinkle with salt and pepper.
Place in oven and roast for 25 minutes. Set aside and keep warm.
In a bowl, mix red cabbage, chilli, vinegar and sesame oil, then set aside.
Heat second measure of olive oil in a frying pan.
Add garlic and cook for 1 minute.
Add bok choy and stir fry until wilted. Set aside and keep warm.
Heat third measure of olive oil in the frying pan, add tofu and stir fry until coloured on all sides. Remove tofu from the frying pan.
In a small bowl, mix the peanut butter, soy sauce, boiling water and brown sugar.
Place the red cabbage salad, kūmara, bok choy and tofu in a bowl. Drizzle some of the soy sauce mixture over the tofu and serve the rest on the side.
If using, sprinkle lime zest over and serve.

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