Swimming Rama Bowl with Crispy Baked Tofu
This Swimming Rama tofu bowl is an everything-in-a-bowl meal inspired by my crispy baked tofu and my favorite peanut sauce recipe. There are few things better than a sweet and spicy peanut sauce that comes together in less than 15 minutes and just makes everything taste delicious.
Tips and tricks for this Swimming Rama tofu bowl
The general principle of creating your own bowl recipes is to pick a grain or rice or noodle. Choose a protein. Add vegetables. And then top with some garnishes and a sauce or vinaigrette.
Swimming Rama is a Thai dish made with spinach and peanut sauce, often with chicken or another protein, and served commonly over rice. For this bowl, I wanted the spinach and the peanut sauce, but, for the protein, I opted for crispy baked tofu. Baking tofu in the oven is so much easier and so much less messy than frying.
I also prefer using udon in this bowl. Udon are Japanese wheat noodles that are said to have a chewy texture. With noodles, you can finish their cooking in the peanut sauce to augment their flavor, just as you should always do with Italian pastas.
You can sub Thai rice noodles here. Just be careful not to overcook them.
Ingredients in this Swimming Rama tofu bowl
- Crispy baked tofu.
- Udon noodles, finished in peanut sauce (or sub rice or other grain)
- Sliced red peppers and radishes.
- Steamed broccoli. Or sub green beans if you like.
- Raw spinach (hidden underneath)
- Peanut sauce (recipe below)
- Garnished and finished with any combo of cilantro, toasted peanuts, and lime juice.
Other suggestions and substitutions
- Sub another protein, like chicken, for the tofu.
- Sub out different greens like chard or kale, or lightly cook the spinach to soften it.
- Vary your green vegetables like broccoli or snow peas or green beans.
- Serve over rice instead of noodles.
FAQs about this Swimming Rama bowl with crispy baked tofu and peanut sauce
Nope. I make that mistake also. Either way, swimming or showering in peanut sauce sounds pretty good to me.
Who has leftover peanut sauce? Eat it with a spoon! Or how about with some grilled meats or skewers like satay?
Homemade peanut sauce can be kept for about one week.
Peanut sauce
Ingredients
- 1 cup smooth peanut butter I use Jif for cooking and baking with peanut butter
- ½ cup coconut milk
- ½ cup vegetable or chicken broth
- ¼ cup soy sauce
- 2 tablespoon lime juice
- 2 tablespoon brown sugar
- 1 clove garlic, minced
- hot sauce to taste
Instructions
- Mix all ingredients into a small saucepan and stir over low heat until smooth.1 cup smooth peanut butter, 1/2 cup coconut milk, 1/2 cup vegetable or chicken broth, 1/4 cup soy sauce, 2 tablespoon lime juice, 2 tablespoon brown sugar, 1 clove garlic, minced, hot sauce to taste
- Use immediately, or store in the refrigerator.
Notes
Nutrition
What’s next?
If you make this Swimming Rama tofu bowl, please leave a comment or rating here. Or share a pic with me on Instagram!
Check out other uglyducklingbakery grain and salad bowls like this rainbow poke bowl with seared tuna or this Mediterranean lamb bowl.
If you’re just here for the peanut butter, check out the peanut butter Rice Krispie treats or these peanut butter waffles. Or this peanut butter manhattan. Or search the archives for treats with both peanut butter and chocolate!
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