Thai Buddha Bowl with Peanut Red Curry Sauce

thestingyvegan.com

Bolens

1 ⅓ cups (260 grams) jasmine or basmati rice

1 cup (240 ml) coconut milk

½ teaspoon sea salt

3 tablespoons oil, divided

2 small shallots, finely diced

2 cloves of garlic, grated or minced

1 tablespoon minced ginger

2 tablespoons Thai red curry paste

½ cup (125 grams) peanut butter

½ to ¾ cup (120 to 175 ml) warm water

3 tablespoons soy sauce or tamari

3 tablespoons lime juice

1 tablespoon brown sugar

A block (about 14 oz / 400 grams) extra-firm tofu, drained, pressed and cut into cubes

2 tablespoons cornstarch

1 medium-large carrot, finely sliced

¼ of a red cabbage, shredded

20 snow peas, sliced in half

1 small mango, diced

A small bunch of cilantro, chopped

4 tablespoons crushed peanuts

Note: Ingredients may have been altered from the original.

Directions at thestingyvegan.com

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