This Thai Buddha bowl is quick and easy to put together with heaps of fresh vegetables and crispy fried tofu served over coconut rice and topped off with a simple Thai peanut sauce with spicy red curry. Great for a weeknight dinner, these bowls come together in just 15 minutes!
I’m a super fan of Thai food. I love how you can get the perfect combination of sweet, sour, savoury and spicy all in one perfect mouthful. I’m especially fond of curries. They’re super quick to make and you have total liberty to throw whatever you want into them.
Anytime I have some leftover veggies hiding out in the back of my fridge, I just chop ‘em up and toss them in a pan with some coconut milk and whichever colour of curry paste takes my fancy.
And so was born this idea for the Thai Buddha bowl. I had some leftover purple cabbage from my raw vegan noodles and a few other odds and ends languishing in the back of the fridge, and as I just finished a roundup of the best 50 vegan bowl recipes, I put everything together into this Thai curry bowl.
The great thing about these vegan bowls is that you can cook the rice, chop all the vegetables, fry the tofu and prepare the sauce on Sunday and store it all away in the fridge to assemble yourself a bowl for a quick lunch later on in the week or pack it in your lunchbox and take it to work.
And, like any good vegan Buddha bowl, you can totally adapt this recipe to your tastes. Feel free to swap out any of the veggies for whatever you have on hand or try quinoa, freekeh, or rice noodles in place of the rice. Any way you choose to put it together, this Thai Buddha bowl will be a flavour sensation and keep you full for hours!
Got leftovers? Use them in these recipes:
Carrot, red cabbage, tomatoes: raw vegan noodles salad
Cilantro, mango, ginger: Samosa wraps with homemade mango chutney
Snow peas: Spring vegetable zoodles pasta
See it in action. And if you like the video, share it on Facebook!
Thai Buddha Bowl with Peanut Red Curry SaucePrint Recipe
- 1 1/3 cups (260 grams) jasmine or basmati rice - $0.70
- 1 cup (240 ml) coconut milk - $0.69
- ½ teaspoon sea salt - $0.02
- 3 tablespoons oil, divided - $0.16
- 2 small shallots, finely diced - $0.25
- 2 cloves of garlic, grated or minced - $0.16
- 1 tablespoon minced ginger - $0.10
- 2 tablespoons Thai red curry paste - $0.27
- ½ cup (125 grams) peanut butter - $0.71
- ½ - ¾ cup (120 – 175 ml) warm water - $0.00
- 3 tablespoons soy sauce or tamari - $0.15
- 3 tablespoons lime juice – $0.75
- 1 tablespoon brown sugar - $0.03
- A block (about 14 oz / 400 grams) extra-firm tofu, drained, pressed and cut into cubes - $1.49
- 2 tablespoons cornstarch - $0.08
- 1 medium-large carrot, finely sliced - $0.11
- ¼ of a red cabbage, shredded - $0.20
- 20 cherry tomatoes, halved or quartered - $1.60
- 20 snow peas, sliced in half $0.30
- 1 small mango, diced - $0.99
- A small bunch of cilantro, chopped - $0.20
- 4 tablespoons crushed peanuts - $0.91
Cook the rice according to the package directions. Once it’s cooked and while it is still warm, stir through the coconut milk and salt.
While the rice is cooking prepare the sauce. Heat a medium pan over medium-high heat. Add 1 tablespoon of oil, the shallots, garlic and ginger and fry, stirring, until soft and fragrant. Add the curry paste and an additional tablespoon of oil if necessary and fry for a couple of minutes until the curry paste darkens in colour and is very fragrant. Put the curry paste in a bowl and add the peanut butter, ½ cup of the water, soy sauce, lime juice and brown sugar and mix until smooth. Add as much of the remaining ¼ cup of water as you want to reach a pourable consistency that you like.
Put the cubed tofu in a plastic or ziplock bag with the cornstarch and shake it to coat. Heat the remaining 1 tablespoon of oil in the pan and fry the tofu, flipping from time to time, until it is golden brown and crispy on all sides. Remove to a paper towel-lined plate.
Divide the rice between four bowls and top with the vegetables, cilantro and peanuts. Serve with the sauce on the side.
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