Sweet & Sticky Coconut Tahini Protein Bowl

Serves 4

This Sweet & Sticky Coconut Tahini Protein Bowl turns simple ingredients into a dish that’s rich, glossy, and bursting with flavour. Crispy tofu, succulent prawns, tender chicken, or caramelised pork belly meet a naturally sweet, sticky sauce made with our Coconut Tahini — perfect for lunch, dinner, or any time you want a plant-based or meat-based treat that feels indulgent but wholesome.

Ingredients

For the protein:

• 800 g firm tofu, or 400–500 g chicken breast/thigh, peeled king prawns, or pork belly, sliced into bite-sized pieces

For the tofu coating (skip if using other proteins):

• 1 tsp garlic powder

• Cornflour, enough to coat

• Sunflower oil, for shallow frying

For the rice:

• 2 cups rice (or similar amount)

• Water, enough to cook

For the aromatics and sauce:

• 4 cloves garlic, thinly sliced

• 20 g fresh ginger, thinly sliced

• 1–2 shallots, thinly sliced

• 2 spring onions, cut into 3cm pieces (whites and greens separated)

• 1–2 red chillies, sliced (reserve some for garnish)

• A handful of cashew nuts

• 3–5 tbsp sugar

• 2 tbsp light soy sauce

• 2–3 tbsp white wine vinegar

• Pinch of white pepper

• 3 tbsp Coconut Tahini

To serve:

• Fresh mint or Thai basil

• Reserved spring onion greens and chillies

Method

Step 1 – Prep protein and aromatics

If using tofu, cut into bite-sized cubes and pat dry. If using chicken, prawns, or pork belly, slice into bite-sized pieces. Slice garlic, ginger, and shallots thinly. Trim and slice spring onions into 3cm pieces, separating whites from greens. Slice a few chillies for garnish and set aside.

Step 2 – Cook the protein

If using tofu, toss cubes in garlic powder and cornflour until evenly coated. Heat a little sunflower oil in a frying pan over medium heat and shallow fry tofu for around 10–15 minutes, turning occasionally, until golden and crispy. If using chicken, shallow fry in a little oil for 6–8 minutes until cooked through. If using prawns, cook 2–3 minutes per side until pink and opaque. If using pork belly, shallow fry until caramelised and cooked through, about 8–10 minutes. Remove protein from pan and set aside.

Step 3 – Cook the rice

Rinse rice until water runs clear, then drain. Place in a saucepan with just enough water to cover. Bring to a boil, cover, reduce heat to low, and cook for 12–15 minutes. Remove from heat and let steam for a few minutes, then fluff with a fork.

Step 4 – Fry aromatics and nuts

Heat a drizzle of oil in a large pan over medium heat. Fry garlic, ginger, shallots, most of the chillies, spring onion whites, and the cashew nuts for 2 minutes until fragrant.

Step 5 – Make the sweet Coconut Tahini sauce

Push aromatics and nuts to the side and melt the sugar in the pan until it forms a dark amber colour. Stir in Coconut Tahini, soy sauce, vinegar, and white pepper. Let it bubble gently for 2–3 minutes until slightly thickened.

Step 6 – Combine protein and sauce

Add the cooked protein to the pan, tossing gently to coat each piece in the glossy, sticky sauce.

Step 7 – Serve and garnish

Serve with rice. Top with reserved spring onion greens, extra chillies, and fresh herbs like mint or Thai basil. Serve immediately and enjoy!