thai tofu veg rice bowl

Thai Vegetable And Tofu Rice Bowl

Thai Vegetable And Tofu Rice Bowl


    For assembling:

    • 2 servings of cooked brown rice (per person)
    • A handful of Asian baked tofu (recipe linked above)
    • Mixed raw vegetables (I used thinly sliced red peppers, diced cucumber, julienned carrot, mixed leaves and pea shoots, and sweetcorn)
    • Fresh coriander, crushed roasted salted peanuts, and chopped spring onions (for topping)

    For the curry sauce:

    • One 400g can coconut milk
    • 1-2 tablespoons Red Thai or Massaman curry paste (make sure to find a vegan paste as a lot contain shrimp, I used the in a sachet.)
    • 1/2 cup peanut butter
    • 2 tablespoons agave nectar
    • 3 tablespoons lime juice
    • 2 tablespoons rice vinegar
    • 2 tablespoons soy sauce Bragg’s liquid aminos (or soy sauce)


      To make the curry sauce:

      1. Place the curry paste and two tablespoons of the coconut milk into a saucepan over a medium heat and cook for 2-3 minutes until fragrant.
      2. Add the rest of the coconut milk and peanut butter and cook, stirring, until a smooth sauce forms.
      3. Add the rest of the sauce ingredients and let simmer for approx 10 minutes.

        To Assemble:

        1. Add a good serving of brown rice to the bottom of each bowl.
        2. Top with a mixture of the raw vegetables, and a handful of baked tofu.
        3. Drizzle / drown in curry sauce and top with a good sprinkling of fresh coriander, crushed peanuts and spring onions.
        4. Dig in!
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