|Comet, my 8-week-old Golden Retriever puppy|
Thai Rice Bowl
2 cups dry short grain white rice
2 (15 oz) packages extra-firm tofu, cut into 1-inch cubes
2 tbsp toasted sesame oil
1½ lb. green beans, trimmed and cut into 2-inch pieces
2 red bell peppers, cut into 1-inch dice
Light unsweetened canned coconut milk
2 garlic cloves, minced
1 tbsp fresh ginger, grated or minced
2 small dried red chilis, crushed
1 – 2 tsp green curry paste
9 green onions, finely chopped
For satay sauce:
¾ cup creamy peanut butter
2 – 3 tbsp low sodium soy sauce
2 tsp green curry paste
4 tsp brown sugar
Cayenne pepper, to taste
6 tbsp hot water
The juice of 1 lime
1. Bring 3¾ + 2 tbsp of water to a boil. Add rice and 2 tbsp of coconut milk. Reduce heat to low and cook for 20 minutes, or until all water has been absorbed by the rice.
2. Meanwhile, heat sesame oil in a large skillet over medium-high heat. Add green beans and red peppers and sauté until green beans are about halfway cooked and still crunchy. Add tofu, garlic, crushed chilis and ginger. Season with salt and pepper. Stir well and sauté for another 2 minutes. Make a well in the middle of the skillet. Drop in the red curry paste and pour in a couple of tablespoons of coconut milk. Leave the heat where it is and let the tofu mixture sit until a lot of the coconut milk has evaporated. Add more coconut milk if needed. Remove from heat.
3. While tofu mixture is sitting on the stove, put peanut butter, soy sauce, curry paste, brown sugar and lime juice into a bowl. Combine it thoroughly. Switch from a spoon to a whisk, and slowly whisk in the hot water. Whisk until smooth.
4. Once rice is done, mix together tofu mixture, rice and satay sauce. Top each individual serving with green onions. Serve.
Thanks for reading my blog! Remember to follow me on Twitter, subscribe to me on YouTube, and follow this blog as well! Don't forget to tell your family, friends, teachers and neighbors about what I do so that we can spread around the benefits of healthy eating!