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Fresh Thai Rice 'n' Tofu Bowl with Peanut Sauce

Fresh Thai Rice 'n' Tofu Bowl with Peanut Sauce

This dish is pretty quick to put together and is a nice combination of warm and cold ingredients for interest and flavor.

I adapted this recipe from Lindsay Nixon's Happy Herbivore Light and Lean book.  Lindsay has some great recipes in her books and even offers a meal plan service for a small monthly charge to help you get started cooking plant-based meals at home.  Check out her website Happy Herbivore.

Ingredients (2 servings):

Cooked jasmine rice--enough for 2 people

Big handful of baby carrots, cut into thin strips (or buy a package of matchstick carrots, which I will be doing next time)

1/4 large English cucumber, diced  (Wegmans carries the ones that are like a foot and a half long)

2 scallions, white and light green parts, sliced (save the dark green stalks for making homemade veggie broth another day)

Broccoli slaw (Wegmans carries this) or fresh broccoli cut up small

1 pound extra firm tofu, drained lightly (I didn't press mine, just let the water drain from the package) and cubed

Place tofu in skillet over medium-high heat and add:

2T red curry paste mixed in 1/2 cup water
Thai seasoning blend if you have some (I used Penzey's Bangkok blend)
Garlic powder
Onion powder
Bragg Liquid Aminos or low sodium soy sauce or tamari

Cook tofu till heated through, turning frequently to really get the spices to stick, and liquid has mostly evaporated.  Remove from heat.

Place cooked rice in a bowl and top with desired amount of fresh veggies.  Top with cooked tofu and Thai peanut dressing (recipe follows).  Garnish with chopped peanuts or cilantro if you like.

Thai peanut dressing:

2 T smooth natural peanut butter (I love Saratoga Peanut Butter Company's Plain Jane Creamy)
2 T warm water
2 T red curry paste
2 tsp fresh lime juice
1 T Bragg Liquid Aminos or low sodium tamari or soy sauce
2 tsp unseasoned rice wine vinegar
2 drops Sriracha hot sauce
Few dashes of ginger powder
2 T nondairy milk

Mix everything except the nondairy milk in a small microwave-safe bowl and heat for 10-20 seconds to get the peanut butter to melt a bit.  Whisk together and add the nondairy milk and whisk again.  Adjust seasonings to your taste.

This is really a delightful dish.  Enjoy!















1 Comment to Fresh Thai Rice 'n' Tofu Bowl with Peanut Sauce:

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Cheapessaywriting on Monday, July 25, 2016 12:10 AM
Wow nice.Amazing article. I am so impressed.Thanks for sharing this post. This is very good recipes.
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