Thai Buddha Bowl with Peanut Red Curry Sauce

• 1 1/3 cups (260 grams) jasmine or basmati rice (- $0.70)
• 1 cup (240 ml) coconut milk (- $0.69)
• ½ teaspoon sea salt (- $0.02)
• 3 tablespoons oil (divided - $0.16)
• 2 small shallots (finely diced - $0.25)
• 2 cloves of garlic (grated or minced - $0.16)
• 1 tablespoon minced ginger (- $0.10)
• 2 tablespoons Thai red curry paste (- $0.27)
• ½ cup (125 grams) peanut butter (- $0.71)
• ½ - ¾ cup (120 – 175 ml) warm water (- $0.00)
• 3 tablespoons soy sauce or tamari (- $0.15)
• 3 tablespoons lime juice (- $0.75)
• 1 tablespoon brown sugar (- $0.03)
• A block (about 14 oz / 400 grams) extra-firm tofu (drained, pressed and cut into cubes - $1.49)
• 2 tablespoons cornstarch (- $0.08)
• 1 medium-large carrot (finely sliced - $0.11)
• ¼ of a red cabbage (shredded - $0.20)
• 20 cherry tomatoes (halved or quartered - $1.60)
• 20 snow peas (sliced in half $0.30)
• 1 small mango (diced - $0.99)
• A small bunch of cilantro (chopped - $0.20)
• 4 tablespoons crushed peanuts (- $0.91)

Las conversiones son aproximadas; la fuente original sigue siendo la referencia.

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