Rice bowl recipes - Buddha Rice Bowl

6 cups cooked brown basmati rice (see p. 3)
1 1/2 cups Marinated Tofu Cubes (see p. 90)
1 batch Th ai Peanut Sauce, heated (see p. 97)
4 cups bean sprouts
1 bunch cilantro, chopped
1/2 cucumber, sliced and cut into half-moon shapes
1 tomato, sliced and cut into half-moon shapes
1 lemon, cut in wedges

1. Put 1 1/2 cups of cooked brown basmati rice in a large rice bowl.
2. Top with a portion of Marinated Tofu Cubes in the middle.
3. Pour one 6-ounce ladle of warm Th ai Peanut Sauce over the tofu and rice. Be sure to cover all the tofu
with sauce to warm it up.
4. Put a handful of bean sprouts on top of the sauce, piling as high as possible. On top of the bean
sprouts, place a few leaves of cilantro—or more if you love cilantro like I do.
5. Around the edge of the bowl, arrange four slices of cucumber and tomato.
6. Garnish with a wedge of lemon. Repeat for each serving.
Serves 4


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