Peanut Tofu Buddha Bowl with Vegetables and Brown Rice image

Peanut Tofu Buddha Bowl

with Vegetables and Brown Rice

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dinner

Considering how quickly this dish comes together, you’ll be especially impressed by the complex layering of flavors. The secret is in the red curry paste, which is a traditional base for Thai red curries. The paste is a powerhouse of spices, including dried red chili peppers, shallots, galangal, kaffir lime leaves, coriander, cumin, and lemongrass. This bowl is a breeze, so you can spend more time savoring each bite and less time cooking!

Dinner Summer Recipes Gluten-Free High-Protein Root Vegetables Tofu Grain Bowl
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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
647
FAT
24g
CARBOHYDRATES
78g
PROTEIN
32g

MAIN INGREDIENTS

  1. 3/4 cup brown rice
  2. 1 package extra firm tofu
  3. 2 tsp sesame oil
  4. 1 bell pepper
  5. 4 oz carrot
  6. 1 garlic clove
  7. 1 lime
  8. 3 tbsp peanut butter
  9. 1 tbsp red curry paste
  10. Fresh cilantro
  11. 1 cucumber
  12. 1 tbsp vegetable oil*
  13. Salt and pepper*
  14. *Not included

TOOLS

  • Peeler
  • Whisk

INSTRUCTIONS

1
Cook the rice
Put the brown rice, 1 ½ cups water, and a pinch of salt in a medium saucepan. Bring to a boil. Lower to a simmer, cover, and cook — undisturbed — until the rice is tender and the water is absorbed, 25 to 30 minutes. Remove pan from heat and keep covered.
2
Prepare the tofu
While the rice cooks, drain the tofu and pat dry with a paper towel. Cut tofu into roughly ½-inch cubes. Place a large nonstick skillet over medium heat. Add the sesame oil. Once oil is hot, add the cubed tofu and season with salt. Cook, stirring occasionally, until tofu is browned on all sides, about 5 to 7 minutes.
3
Prepare the vegetables
Rinse and dry the bell pepper and carrot. Core and deseed the bell pepper and cut into strips. Peel and thinly slice the carrot into rounds and mince the garlic. Add the bell pepper, carrot, and garlic to the skillet with the tofu. Season with salt and pepper to taste. Cook, stirring often, until the vegetables begin to soften, about 5 minutes.
4
Make the sauce
Next, make the sauce. Halve the lime. In a medium bowl, combine the peanut butter, red curry paste, 1 cup water, and the juice of 1/2 of the lime. Whisk until relatively smooth. Add the peanut sauce to the skillet. Reduce until thickened, about 3 to 4 minutes.
5
Prepare the garnishes
Rinse and dry the cilantro. Pick the leaves from the stems, discard the stems, and roughly chop the leaves. Rinse and cut cucumber into thin rounds and sprinkle with salt. Cut the remaining half lime into wedges.
6
Plate and serve
When everything’s ready, evenly divide the brown rice between your serving bowls. Ladle the peanut tofu curry on top of the rice. Garnish with the sliced cucumbers, cilantro, and lime wedges. Enjoy!