1.For the satay dressing, combine all ingredients into a glass jar and shake to mix well (try doubling the recipe and store in the fridge for up to a week).
2.combine the black rice, chopped coriander, peanuts and chillies in your serving bowl, top with cucumber ribbons, carrots, sprouts, baby spinach, coriander and avo.
3. Heat the coconut in a non stick frying-pan on a high heat. Add the tofu (on the skewer if you have ), fry for 2 minutes on each side before turning to get crisp and golden side. Once you have turned the tofu 1 – 2 times, combine the tamari, sesame seed oil and coconut sugar in a bowl, then pour over.
4. Continue cooking the tofu until the tamari had almost completely evaporated.then transfer onto your assembled nourish bowl. sprinkle over sesame seeds and serve with satay dressing.