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Thai Buddha Bowl with Peanut Red Curry Sauce

thestingyvegan.com
  • minutes
  • Serves 4

INGREDIENTS

1 1/3 cups

jasmine or basmati rice - $0.70

1 cup

coconut milk - $0.69

1/2 tsp

sea salt - $0.02

3 tbsp

oil, divided - $0.16

2

small shallots, finely diced - $0.25

2 cloves

garlic, grated or minced - $0.16

1 tbsp

minced ginger - $0.10

2 tbsp

Thai red curry paste - $0.27

1/2 cup

peanut butter - $0.71

1 cup

(120 – 175 ml) warm water - $0.00

3 tbsp

soy sauce or tamari - $0.15

3 tbsp

lime juice – $0.75

1 tbsp

brown sugar - $0.03

1

block (about 14 oz / 400 grams) extra-firm tofu, drained, pressed and cut into cubes - $1.49

2 tbsp

cornstarch - $0.08

1

medium-large carrot, finely sliced - $0.11

1/4

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

1

small bunch of cilantro, chopped - $0.20

4 tbsp

crushed peanuts - $0.91