Recipes

Thai Buddha bowl with tofu

Asian cuisine is known for mixing a variety of vegetables, which is also reflected in this dish. A delicious bowl composed of many different vegetables and tofu.

Recipe idea: Thai Buddha Bowl with TofuFor this you will need the following ingredients:

250 g red rice (alternatively wholegrain or brown rice), salt, 200 g snow peas, 400 g red cabbage, 300 g tofu, 2 tbsp peanut oil, 100 ml vegetable stock, 200 g coconut milk (from a can), 60 g peanut butter, 2 tsp red Thai curry paste, 2 tbsp lime juice, pepper

Preparation

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Cook the rice in 500 ml lightly salted water for 30–40 min. Drain, let drip and allow to cool for approx. 10 min.
Wash and trim the sugar snap peas, blanch in boiling salted water for approx. 15 sec. Drain in a sieve, rinse in cold water and let drain, then slice lengthwise into fine strips. Trim and wash the red cabbage, cut into thin strips. Salt the cabbage strips and knead vigorously with your hands for 2 min. Pat dry the tofu and cut into approx. 1½ cm large cubes. Heat the oil in a pan. Fry the tofu cubes at medium heat for approx. 5 min., turning occasionally, until golden brown. Keep the tofu covered and warm.
Bring broth and coconut milk to a boil in a small saucepan. Stir in peanut butter and curry paste and let simmer gently for 2–3 min. Remove the pot from the heat and season the dressing with lime juice, salt and pepper. Divide rice among bowls. Arrange sugar snap peas, red cabbage and tofu on top. Drizzle half of the peanut coconut sauce over it. Serve the remaining dressing on the side.

Enjoy your meal!