On our way home from a camping trip months ago, we grabbed lunch at Longbranch Cafe & Bakery in Carbondale Illinois. I got the Buddha Power Bowl which had a mix of veggies, tofu, cashews, and red curry-coconut sauce rice noodles. The bowl was delicious and inspired me to make my own version that sure tastes close to the original.
Ingredients
1 small yellow onion
1 red bell pepper
1 ½ cups of chopped purple cabbage
1 large zucchini
¼ cup of water
1 package of extra firm tofu
2 tablespoons of cornstarch
Sprinkle of salt, pepper, and garlic powder for tofu
3 tablespoons of red curry paste
1 13.5 oz can of coconut milk
1/2 lime, juiced
1 tablespoon of agave
1 teaspoon of fresh ground ginger
1 ½ teaspoons of sea salt
Pinch of red pepper flakes (or more to taste)
8 oz of rice noodles
1 cup of cashews
Preparation
Chop veggies. Add ¼ cup of water to a large skillet and bring to medium heat. Add in chopped onion, cover, and cook for 2-3 minutes. Add in remaining veggies, cover and cook for 6-8 minutes or until veggies start to become tender, stirring frequently and adding more water if needed. Once done cooking, set aside. Bring a large pot of water to a boil for the rice noodles. Press and drain tofu and cut into 1 inch pieces. Sprinkle tofu with cornstarch, salt, pepper and garlic and add to the air fryer at 400 degrees for 10 minutes (or bake at 425 degrees for 12-14 minutes). Add noodles to the boiling water and cook according to the package. Add red curry paste, coconut milk, sea salt, agave, ginger, red pepper flakes and lime to a large skillet (I just used the same skillet that I cooked the veggies in) and bring to a simmer and let simmer for 10 minutes. Once noodles are done cooking, drain, rinse with cold water and add noodles to the sauce, along with the cooked veggies and tofu. Serve with a sprinkle of cashews on top.
Recipe Origin: