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. Add a bed of saucy noodles to a bowl topped with veggies, tofu, and cashews.
Recipe Origin: