Low-Calorie Poke Bowl with Crispy Tofu and Peanut Sauce

• For the crispy tofu

• 200 g of tofu

• 7.5 g of white flour

• 7.5 g of wholemeal flour

• 30 g of Cow Free milk

• 5 g of soy sauce (for tempura)

• salt (a little)

• granulated garlic (a little)

• black pepper (pinch)

• 10 drops of sweetener (for tempura)

• For peanut sauce

• 10 g of PB2 PB2Peanut powder with most of the oil pressed out - peanut butter flavor for far fewer calories.

• 5 g of soy sauce (for the sauce)

• 20 g of water

• 10 drops of sweetener (for the sauce)

• For the base and assembly

• 100 g of skinny pasta (9 calories per 100 g according to the product)

• 50 g of edamame

• 10 g of carrot

• 30 g of cucumber

• 10 g of red onion

• 20 g of green beans

• Low-calorie garlic mayonnaise (according to taste - you can use Light version garlic and herb mayonnaise)

• Sriracha (to taste)

• Black sesame (to taste)

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1. For the crispy tofu

2. 1

   Soak the tofu well and cut into cubes.

3. 2

   Mix white flour, whole wheat flour, Cow Free milk, soy, sweetener, a little salt, granulated garlic and black pepper for a smooth batter.

4. 3

   Dip the tofu cubes in the batter, arrange in an air fryer, spray a little oil and bake at 200°C for about 12-15 minutes until golden and crispy.

5. For peanut sauce

6. 4

   Mix PB2, soy, water and sweetener until a smooth sauce is obtained.

7. For the base and assembly

8. 5

   Filter the skinny pasta.

9. 6

   Transfer the skinny pasta and the sauce to the pan and sauté for 1-2 minutes just until everything is coated.

10. 7

    Put together a bowl with the skinny pasta, edamame, carrot, cucumber, red onion, green beans and the crispy tofu.

11. 8

    Drizzle over low-calorie garlic mayonnaise, sriracha and black sesame to taste and serve immediately.