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Thai Tofu Buddha Bowl Recipe

This Thai-Inspired Buddha Bowl Recipe Is Perfect For Summer Nights

Buddha bowls are on the rise this year, but with the endless possibilities they offer, it can be tricky to find a starting point — the world is literally your buddha bowl oyster. This Thai-inspired recipe from Marley Spoon is refreshing, full of texture and doesn't compromise on any flavours. Whip it up post-workout or whenever you feel like enjoying something clean and fresh — it's the perfect Summer meal.

Thai Tofu Buddha Bowl

Thai Tofu Buddha Bowl

Thai Tofu Buddha Bowl Recipe

Ingredients

  1. 150 g basmati rice
  2. 30 g sesame seeds
  3. 1 garlic clove
  4. 300 g silken firm tofu
  5. 200 g broccoli
  6. 2 carrots
  7. 1 avocado
  8. 1 zucchini
  9. 20 g coriander
  10. 20 g roasted peanuts
  11. 1 tbs white wine vinegar
  12. 2 tbs soy sauce
  13. 1 tbs honey (or agave if you are vegan)
  14. Salt

Directions

  1. Heat a medium saucepan over high heat and toast the rice, stirring for two to three minutes until aromatic. Add 310 ml (1 1/4 cups) water. Cover and bring to a simmer over medium heat. Reduce heat to low and cook for 12 minutes. Turn off the heat and stand covered for at least five minutes or until tender and water has absorbed. Fluff with fork.
  2. Bring a medium saucepan of salted water to the boil for the broccoli. Cook in boiling water for two minutes or until al dente. Drain, refresh under cold water then drain well again.
  3. For the dressing, heat a small fry-pan over medium heat and dry fry sesame seeds for four to five minutes or until evenly toasted. Crush or finely chop the garlic. Place the sesame seeds and garlic in a mortar and pestle (or spice grinder) and pound to a rough paste. Stir in the vinegar, soy sauce and honey/agave.
  4. Now it's time to prepare the ingredients for the salad. Drain the tofu, dry on paper towel and dice into small pieces. Trim broccoli into small florets and grate the carrots. Halve the avocado, remove stone and scoop out halves using a spoon. Dice the flesh. Trim zucchini and cut into thin matchsticks. Pick the coriander leaves and discard the stems.
  5. Coarsely chop the peanuts. Fluff up the rice then arrange the rice, vegetables and tofu separately in bowls, drizzle with the dressing and serve topped with the coriander and peanuts.
Image Source: Marley Spoon
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