Recipe: Buddha Bowl

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4

Ingredients

·      260 grams Royal Umbrella Thai Horn Mali jasmine

·      240 ml Pride coconut milk

·      ½ tsp sea salt

·      4 tbsp oil

·      2 small shallots, finely sliced

·      2 cloves of garlic, grated or minced

·      1 tbsp ginger, chopped into sticks 

·      2 tsp Blue Elephant red Thai curry paste

·      125g peanut butter

·      140 ml warm water

·      1 tbsp Thai Taste Tamarind Paste

·      3 tbsp lime juice, plus lime zest

·      1 tbsp Thai Taste Palm Sugar SOY SAUCE

·      400g extra-firm tofu, drained and cubed

·      4 tbsp cornstarch

·      1 medium-large carrot, finely sliced

·      ¼ of a red cabbage, shredded

·      20 cherry tomatoes, halved or quartered

·      20 sugar snap peas, sliced in half

·      1 small mango, sliced

·      A small bunch of coriander, chopped

·      4 tbsp crushed peanuts 

Method

1.        Cook the rice according to the pack instructions.

2.        Make the sauce: While the rice cooks, heat 1 tbsp oil in a medium pan over medium-high heat. Add the shallots, garlic and ginger, and fry, stirring, until soft and fragrant. Stir in the curry paste (adding a little more oil if needed) and fry for 2 minutes until darkened and fragrant. Transfer to a bowl and mix in the peanut butter, 140ml water, tamarind paste, lime juice and PALM sugar until smooth. Add more of the remaining water as needed for a pourable consistency.

3.        Once the rice is cooked, stir through the coconut milk and salt while still warm. TOO MUCH MILK? CHILL?

4.        Crisp the tofu: Toss the cubed tofu with the cornstarch in a sealed bag until coated. Heat the remaining 2 tbsp oil in the pan and fry the tofu, turning occasionally, until golden and crispy on all sides. Drain on kitchen paper.

5.        Divide the rice between four bowls, top with the vegetables, coriander, lime zest and peanuts, and serve with the sauce on the side.