VEGAN THAI BUDDHA BOWL
VEGAN THAI BUDDHA BOWL
Vegan Thai Buddha Bowl
Serve: 1-2
Ingredients for tofu marinating element:
240 gram Firm tofu – cut in cubes
1-2 tablespoon Sugar
1-2 tablespoon Light soy sauce
1 tablespoon Peanut butter
1 tablespoon Tamarind paste
1/4 teaspoon Garlic powder
1 pinch Ground black pepper
Ingredients for baked chickpea element:
120 gram Chickpea – drain all the water
1 tablespoon Rapeseed oil
1/4 teaspoon Paprika powder
1/4 tablespoon Curry powder
1/4 tablespoon Garlic powder
1/4 teaspoon Salt
Ingredients for Stir-fried element:
85 gram Mix stir-fried vegetables
85 gram Courgette – thinly sliced
50 gram Mung bean/glass noodles
1 tablespoon Light soy sauce
1 tablespoon Sugar
1 tablespoon Mushroom sauce
1 pinch Ground black pepper
2 tablespoon Rapeseed oil
Others:
120 gram Cooked Thai Jasmine rice
25 gram Red pepper pickled or any of your choice.
3 tablespoon Vegetable oil
1 tablespoon Fried chopped garlic (optional)
Method
-Prepare the glass noodles according to the instructions on the package. I soak it in water for approx 30 minutes. Then drain all the water off.
-Preheat an oven to 200 Celsius.
-Mix the chickpeas, rapeseed oil, paprika powder, garlic powder, curry powder and salt in a small mixing bowl, put on a baking sheet and bake for 20 minutes.
-Mix the sugar, light soy sauce, mushroom sauce and a pinch of ground black pepper into a small bowl, set aside. This is your stir-fry sauce.
-Add a half tablespoon of rapeseed oil, rice vermicelli with 1 tablespoon of the stir-fry sauce. Mix well then add a pinch of salt and black pepper set aside.
-Put a half tablespoon of rapeseed oil, courgette with 1 tablespoon of the stir-fry sauce. Mix well then add a pinch of black pepper set aside.
-Repeat the same process with the mixed stir-fried vegetables.
-In a different frying pan, put about 3 tablespoons of vegetable oil. Wait until the oil turns to medium heat then carefully fry the tofu until it turns golden in colour. Put the tofu cubes on a kitchen towel to drain all the excess oil. Remove all the oil off the pan.
-Pour the rest of the tofu marinating sauce ingredients into a pan, add a tablespoon of water and heat the sauce until it turns slightly thick. By this time the chickpeas in the oven should be ready.
-Assemble all the elements together in a large bowl start with rice, pickled red pepper, tofu, mixed veg, courgette and glass noodles stir-fried and pour the marinated sauce and fried garlic on the top…. Voila, guilt-free buddha bowl.
Tip:
– Choose the gluten-free soy sauce and mushroom sauce if you prefer.
-Want a little easier and less elements? Check out the Salt and Pepper Vegan Tofu Stir-fried recipe for a quicker version. Happy Cooking!
