Thai Buddha Bowl with Peanut Red Curry Sauce

Thai Buddha Bowl with Peanut Red Curry Sauce

from thestingyvegan.com
15 min
4 servings

This Thai Buddha bowl is quick and easy to put together with heaps of fresh vegetables and crispy fried tofu served over coconut rice and topped off with a simple Thai peanut sauce with spicy red curry. Great for a weeknight dinner, these bowls come together in just 15 minutes!

Ingredients

  • 1 1/3 cups (260 grams) jasmine or basmati rice (- $0.70)
  • 1 cup (240 ml) coconut milk (- $0.69)
  • ½ teaspoon sea salt (- $0.02)
  • 3 tablespoons oil (divided - $0.16)
  • 2 small shallots (finely diced - $0.25)
  • 2 cloves of garlic (grated or minced - $0.16)
  • 1 tablespoon minced ginger (- $0.10)
  • 2 tablespoons Thai red curry paste (- $0.27)
  • ½ cup (125 grams) peanut butter (- $0.71)
  • ½ - ¾ cup (120 – 175 ml) warm water (- $0.00)
  • 3 tablespoons soy sauce or tamari (- $0.15)
  • 3 tablespoons lime juice (- $0.75)
  • 1 tablespoon brown sugar (- $0.03)
  • A block (about 14 oz / 400 grams) extra-firm tofu (drained, pressed and cut into cubes - $1.49)
  • 2 tablespoons cornstarch (- $0.08)
  • 1 medium-large carrot (finely sliced - $0.11)
  • ¼ of a red cabbage (shredded - $0.20)
  • 20 cherry tomatoes (halved or quartered - $1.60)
  • 20 snow peas (sliced in half $0.30)
  • 1 small mango (diced - $0.99)
  • A small bunch of cilantro (chopped - $0.20)
  • 4 tablespoons crushed peanuts (- $0.91)

Directions

  1. 1

    Cook the rice according to the package directions. Once it’s cooked and while it is still warm, stir through the coconut milk and salt.

  2. 2

    While the rice is cooking prepare the sauce. Heat a medium pan over medium-high heat. Add 1 tablespoon of oil, the shallots, garlic and ginger and fry, stirring, until soft and fragrant. Add the curry paste and an additional tablespoon of oil if necessary and fry for a couple of minutes until the curry paste darkens in colour and is very fragrant. Put the curry paste in a bowl and add the peanut butter, ½ cup of the water, soy sauce, lime juice and brown sugar and mix until smooth. Add as much of the remaining ¼ cup of water as you want to reach a pourable consistency that you like.

  3. 3

    Put the cubed tofu in a plastic or ziplock bag with the cornstarch and shake it to coat. Heat the remaining 1 tablespoon of oil in the pan and fry the tofu, flipping from time to time, until it is golden brown and crispy on all sides. Remove to a paper towel-lined plate.

  4. 4

    Divide the rice between four bowls and top with the vegetables, cilantro and peanuts. Serve with the sauce on the side.