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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Buddha Rice Bowl Recipe

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This recipe for Buddha Rice Bowl is from Jeff and Evie's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cups cooked "Brown Basmati Rice"
1 1/2 cups "Marinated Tofu Cubes"
1 batch "Thai Peanut Sauce", heated
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
Directions:
Directions:
Put 1 1/2 cups of cooked brown basmati rice in a large rice bowl. Top with a portion or Marinated Tofu Cubes in the middle. Pour one 6-ounce ladle of warm Thai Peanut Sauce over the tofu and rice. Be sure to cover all the tofu with sauce to warm it up. 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. Around the edge of the bowl, arrange four slices of cucumber and tomato. Garnish with a wedge of lemon. Repeat for each serving.

 

 

 

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