Thai Buddha Bowl with Peanut Curry Sauce {Gluten Free, Vegan}
Yield:4 bowls
Ingredients
1 1/3 cups jasmine or basmati rice
1 cup coconut milk
½ teaspoon sea salt
3 Tablespoons oil, divided
2 small shallots, finely diced
2 cloves of garlic, grated or minced
1 Tablespoon minced ginger
2 Tablespoons Thai red curry paste
½ cup peanut butter
½ – ¾ cup warm water
3 Tablespoons soy sauce or tamari
3 Tablespoons lime juice
1 Tablespoon brown sugar
A block (~14 oz / 400 grams) extra-firm tofu, drained, pressed and cut into cubes
2 Tablespoons cornstarch
1 medium-large carrot, finely sliced
¼ of a red cabbage, shredded
1 mango, diced
A small bunch of cilantro, chopped
4 Tablespoons crushed peanuts
Additional topping options: snow peas, radishes etc.
Instructions
Cook rice according to the package directions and continue below. When finished cooking and while still warm, stir through the coconut milk and salt and set aside.
Meanwhile, while the rice is cooking prepare the sauce. Heat a medium pan over medium-high heat. Add 1 tablespoon of oil, 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 and is very fragrant. Put the curry paste in a bowl and add the peanut butter, ½ cup of water, soy sauce, lime juice and brown sugar mixing until smooth. Add as much of the remaining ¼ cup of water as you want to reach a pourable consistency that you like.
Put the cubed tofu in a plastic bag with the cornstarch and shake it to coat. Heat remaining tablespoon (or more if needed) of oil in a pan over medium high heat 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.
To serve scoop rice into bowls and top with the vegetables, tofu, cilantro and peanuts. Drizzle with the sauce and enjoy.