I like burritos. But I love what’s inside burritos more. Sometimes I feel like the flour tortilla just stands in the way between me and whatever loveliness is inside the tortilla. That’s usually why I eat my burritos bowl-style.
This burrito bowl is a simple Thai twist on a regular Mexican burrito. Fresh carrots, cucumbers, bean sprouts, cilantro, green onions and Thai chili peppers sit on top of ginger-infused jasmine rice and sweet and spicy tofu. It’s all coated in a sweet, tangy and slightly spicy peanuty-Massaman Curry sauce.
One thing I love about bowls is the ability to change it up if you change your mind after mixing everything together. Not spicy enough? Add more Thai chilis. Want more tang? (heh) Squeeze a shot of lime on it. Ya can’t do this when it’s all wrapped up in a tortilla. I’m not decisive enough to use a tortilla for a build-it-yourself-burrito.
Though it’s packed with a bunch of good stuff, this bowl is easy to make. The only “active” cooking is the sauce and the tofu. I should also note that the amazing sauce and tofu are Neal’s creation. Not mine….the Thai in the house. Riddle me that.
Thai Curry Burrito Bowl
Ingredients (2 servings)
- 2 1/4 cup of dry uncooked jasmine rice
- about 3.5 cups of stock (or water)
- 2 inch sized nub of ginger, peeled and minced
- One 13.5 oz can coconut milk
- 1 1/2 tbs Massaman curry paste (make sure to find a vegan paste as some have shrimp paste and/or fish sauce/paste. I use the Bright brand)
- 1/2 cup peanut butter
- 2 3/4 tbs sugar
- 2 tbs lime juice
- 2 tbs rice wine vinegar
- 1 1/2 tbs Bragg’s liquid aminos (or soy sauce)
- One pack of firm tofu, drained, pressed (for at least 10 minutes) and cubed
- 1 tsp sugar
- dried red chili pepper flakes
- julienned carrots
- bean sprouts
- cucumber, cubed
- sliced green onions
- fresh Thai chili peppers
- fresh lime slices
Rinse out the rice a couple of times with water and then throw all the rice ingredients in a rice maker and set it to cook. You can also use the stove top, though you may have to adjust the amount of liquid. Moving on to the sauce. In a small cup dissolve the curry paste in about 2-3 tbs of coconut milk. Now place the coconut milk, peanut butter and dissolved curry paste in a pot on medium heat and stir. Once the peanut butter has mostly broken down, add the rest of the sauce ingredients and let simmer for ~10 minutes.
Place the tofu in a pan with a tablespoon or so of oil on medium high heat. Toss in the sugar and chili peppers to coat the tofu. Let the tofu sit for a couple of minutes on each side until they turn a crispy golden brown on the outside.
Put everything in a bowl however you like. I started with rice, then added tofu and the rest of the accompaniments. I used more sauce in my bowl than what is pictured here and also added a splash of lime juice.