Chili-Spiced Crispy Fried Tofu Bowl with Charred Green Onion Vinaigrette is a homemade version of the flavorful build-your-own bowl dish you can order at Satu’li Canteen in Pandora at Disney’s Animal Kingdom.
When we visited Disney World we purchased the park hopper tickets so we could bounce around from park to park each day. We kept finding ourselves in Animal Kingdom – and in Pandora! Both my husband and I wanted to eat at Satu’li Canteen but didn’t plan on three meals there. It was too good to stay away! It’s fresh, healthy, and best of all – filling!!
Before we even made it home, I was already thinking of ways to recreate the tasty bowls. This is my copycat recipe of the Satu’li Bowls you can feast on while at Pandora – The World of Avatar. These bowls are totally customizable from the base, to the protein, and sauce. My favorite combo is the crispy fried tofu seasoned with chili-spice, served on red and sweet potato hash, topped with crunchy vegetable slaw, served with a charred green onion vinaigrette.
When I was recreating this recipe at home, I knew I didn’t want to actually fry my tofu. Even though fried tofu is delicious, I wanted to make this recipe healthier. For cooking tofu at home, I prefer pan-frying cubes on my skillet rather than popping them in the oven. That means I had two skillets going at once–but don’t let that frighten you! The potato hash is very easy and manageable, so you should be able to keep an eye on both. As for the vinaigrette, it just needs to get blended and you’re set! Disney serves their bowls with a tangy slaw, but in an effort to keep this dish easy and approachable I decided not to include it.
Chili-Spiced Crispy Fried Tofu Bowl with Charred Green Onion Vinaigrette
For the chili-spiced crispy tofu
1 (14-ounce) package extra firm tofu, drained, pressed, and cubed
1/2 tablespoon chili powder
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
Cornstarch, for coating
For the red and sweet potato base
1 sweet potato, chopped
2 red potatoes, chopped
Salt and pepper, to taste
For the green onion vinaigrette
3/4 cup chopped green onion
3 tablespoons rice vinegar
2 tablespoons water
2 teaspoons honey
Salt and pepper, to taste
1/2 cup oil
1. Add the tofu to a large bowl. Mix together seasonings then sprinkle on tofu. Gently toss tofu with cornstarch until each piece is seasoned and coated. Heat 1 tablespoon of olive oil in a skillet over medium heat and pan-fry the tofu cubes until all sides are browned. Each side should take about 5 minutes each, you’ll know they are ready to flip when they don’t stick to the bottom. Transfer crispy tofu to a cooling rack to get rid of excess oil and harden.
2. As the tofu cooks, heat a little olive oil in a second large skillet. Add sweet potato and red potato and season with salt and pepper. Let cook over medium heat until tender, about 20 minutes, stirring occasionally.
3. To make the vinaigrette, toss everything except oil into a blender. Blend until smooth then slowly add the oil and blend until completely incorporated.
To serve, create a base of potato hash, top with crispy tofu, and drizzle with green onion vinaigrette.
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