Vegan Thai Bowl with Peanut-Sriracha Dressing
Rice or Noodle Salad
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Cook Time
50 min
Servings
4
Difficulty
medium
Prep Time
50 Min
Description
This vegan Thai bowl with peanut-sriracha dressing is a delicious and healthy main course. The bowl is rich in protein and fiber, making it ideal for a light meal. Preparation takes about 50 minutes and yields 4 servings. Perfect for anyone looking for a vegan and Asian-inspired meal.
Ingredients (23 ingredients)
-
150 g Basmati rice
-
300 ml Water
-
Salt
-
1 Stück red bell pepper
-
1 Stück Carrot
-
2 Stück Green onions
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150 g Pak choi
-
70 g Shelled edamame
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200 g Tofu
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1 TL Soy sauce
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1 TL Starch
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1 TL Sesame oil
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3 EL Peanut butter
-
1 EL Soy sauce
-
1 EL Lime juice
-
1 TL Maple syrup
-
1 TL Sesame oil
-
50 g Bean sprouts
-
30 g Peanuts, roasted
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Sesame seeds for garnish
-
2 TL Sriracha
-
Salt
-
Pepper
Preparation (11 steps)
Wash basmati rice
Rinse 150 g of basmati rice in a sieve under running water until the water is clear.
Cook rice
Add 150 g of basmati rice, 300 ml of water and salt to the mixing bowl, attach and close the Secuquick softline.
Cook rice
Heat the pot on the highest setting until the soft window appears, switch to a low setting and cook in the soft area for about 5 minutes.
Fluff rice
After the cooking time has elapsed, depressurize the pot, remove the Secuquick and loosen the rice with a spatula.
Prepare vegetables
Wash 1 red bell pepper and cut into fine strips. Peel and finely grate 1 carrot. Wash 2 green onions and cut into thin rings.
Prepare pak choi
Clean 150 g pak choi and quarter.
Prepare tofu
Pat 200 g of tofu dry with paper towels, squeezing the tofu to squeeze out excess liquid. Then cut into small cubes.
Marinate tofu
Place the tofu cubes in a bowl and mix with 1 tsp soy sauce, 1 tsp starch and 1 tsp sesame oil.
Fry tofu
Place the marinated tofu in a cold pan. Heat the pan on the highest setting until the frying window appears, switch to a low setting and fry for about 2-3 minutes. As soon as the turning point is reached, turn the tofu over and add 150 g pak choi to the pan with the cut side down, fry for about 1-2 minutes.
Prepare dressing
For the dressing, mix 3 tbsp peanut butter, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp maple syrup, 1 tsp sesame oil and 2 tsp sriracha in a small bowl and season with salt and pepper.
Complete bowl
Divide the basmati rice among four deep plates, top with fried pak choi, crispy tofu, 70 g shelled edamame and 50 g bean sprouts. Top with 30 g peanuts and sesame seeds and drizzle with the dressing.
Finished cooking? Great! 🎉
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Allergens
- Soy
- Peanuts
- Sesame
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