“om mani padme hum”
This means that, in dependence on the practice of a path which is an indivisible union of method and wisdom, you can transform your impure body, speech, and mind into the pure exalted body, speech, and mind of a Buddha.
Now before you think that I have opted to walk the path of liberation, let me assure you I am still very much a part of this material world.
The commonality between this quote and todays post is the ‘Buddha’. But as complicated as the quote is, today’s recipe is quite the opposite. The Buddha bowl.
I took on the challenge of adapting this dish from a recipe for traditional meat stir fry and turned it into an irresistible vegan Buddha bowl. This dish makes a flavorsome whole meal by itself with all the pea-nutty flavors of the original dish and incorporates the typical sweet, sour, salty seasonings to authenticate the cuisine.
Cambodia – the land of the monks and Angkor Wat – the capital of the Khmer empire and home to the worlds largest Vishnu temple. It is dream destination for any travel enthusiast. I got an opportunity to visit mesmerizing country in Spring of 2020.The astonishing architecture of the monument is a sight etched in my memory for eternity. Angkor is so vast that it took full 3 days and we sill feel that wish we had more time to explore.
Cambodia has vast forest lands and waterways are the lifelines contributing to a rich culture of food traditions that revolve around abundant rice, exotic fruits and vegetables, and everything coconut. I am introducing one such dish today that’s native to Cambodia and its empire – A Khmer cuisine.
The star ingredients of this dish are coconut milk and peanuts. Veggies can be of your choice. I have tried using green plantains instead of tofu and have tried adding some asparagus as well.. Well, try any combination of veggies and you will surely love it.
Trust me this is so yummy that you would want to make it again and again.
Let’s meet the ingredients
Quick and easy to make meal! This dish is not as sweet as Thai but it has balanced sweetness, saltiness and tanginess.
Make this yourself and let me know how it turns out. Rate and comment below
Cambodian Vegetarian Buddha Bowl
For the Sauce
- 1 Tsp Oil
- 1/2 Cup Peanuts
- 1 Cup Coconut milk
- 3 Red chillies
- 2 Cloves Garlic
- 2 Tbsp Soy sauce
- 2 Tsp Sugar
For Stir fry
- 2 Tsp Oil
- 1 Cup Broccoli Florets
- 1/2 Cup Green beans Chopped to 2 inch pieces
- 16 Oz Tofu Cubed
- 1 Onion Chopped or sliced
- 1 Bell pepper Diced
- 1/4 Cup Edamame You can substitute this for corn or peas
- 3 Tbsp Soy sauce
- 1 Tbsp Sugar
- 1 Tsp Salt
Make Stir Fry
- Roast Tofu: Heat 1 tsp of oil. Sauté cubed tofu in oil until it's brown all the sides. Remove and keep aside
- Saute veggies: Add a little more oil to the pan. Sauté onions for 2 minutes and add beans and bell peppers and cook till slightly soft. Add broccoli and edamame and saute for 2 more minutes.
- Add tofu: To this add tofu, soy sauce, sugar and mix well. Cook for 2 minutes. Keep it aside
Make the sauce
- Dry roast: Dry roast the peanuts and red chillies together on low heat till peanuts are golden.
- Blend: Once the roasted nuts and chillies are cool enough to handle, add them to blender with garlic and little water. Grind to coarse paste.
- Cook: Heat 1 tsp oil in pan. Add the coarse peanut mixture and cook on low flame for about 2 minutes.
- Add coconut milk: Add coconut milk, soy sauce, sugar and cook for 4-5 minutes till it becomes thick.
Make the Buddha Bowl
- Combine: To the stir fried veggies add the peanut sauce and give a quick stir. Warm it up in low flame for not more than 2 minutes. Cover and allow the flavors to absorb for 5 minutes.
- Serve: Serve this with hot rice or noodles.
- Garnish: Add roasted peanuts on the top if you choose to.
- Use any seasonal veggies that you may have in hand
- Make it Curry- If you want this to be grave add a little more of coconut milk and increase spices to match the taste you would like.
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