Chiang Mai Energizer Bowl

Introduction

The Chiang Mai Energizer Bowl is a vibrant and wholesome dish, inspired by the rich culinary traditions of northern Thailand. This dish brings together a medley of fresh herbs, vegetables, and proteins, harmonized with a tangy and spicy dressing. The bustling markets and fragrant street food of Chiang Mai serve as a perfect backdrop for this energizing meal, which is designed to refresh and invigorate those who enjoy it. With its balance of flavors and nutrients, this bowl is perfect for health enthusiasts and food lovers alike.

Ingredients

• Quinoa - 1 cup
• Spinach - 2 cups
• Cucumber - 1, sliced
• Carrots - 2, julienned
• Red Cabbage - 1 cup, shredded
• Green Onions - 2, chopped
• Cilantro - 1/2 cup, chopped
• Fresh Thai Chili - 1, chopped (optional)
• Tofu - 1 cup, cubed
• Soy Sauce - 2 tablespoons
• Lime - 1, juiced
• Peanut Butter - 2 tablespoons
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Sesame Oil - 1 tablespoon
• Honey - 1 tablespoon
• Sesame Seeds - 2 tablespoons

Preparation

Preparing the Quinoa

Rinse the quinoa thoroughly under cold water to remove its natural coating, saponin, which can make it taste bitter. In a medium-sized saucepan, combine the quinoa with 2 cups of water. Bring to a boil over medium heat, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa has absorbed the water and becomes fluffy. Once cooked, remove it from the heat and let it sit, covered, for 5 more minutes. Fluff the quinoa with a fork and set aside.

Preparing the Vegetables

Wash the spinach, cucumber, carrots, red cabbage, and cilantro thoroughly. Slice the cucumber into thin rounds and julienne the carrots. Shred the red cabbage using a sharp knife or a mandoline slicer. Chop the green onions and cilantro, and mix these ingredients in a large bowl for easy assembly later on.

Preparing the Tofu

Press the tofu to remove excess moisture by placing it between two plates with a weight on top for about 15 minutes. Cube the pressed tofu into bite-sized pieces. In a skillet, heat the sesame oil over medium heat. Add the tofu cubes to the skillet, and fry them until all sides are golden brown, which should take approximately 8-10 minutes. Drizzle with soy sauce and set aside.

Sauce Preparation

In a small bowl, combine the peanut butter, lime juice, soy sauce, garlic, ginger, and honey. Stir well until the sauce is smooth and creamy. If you prefer a spicier kick, incorporate the chopped Thai chili into the mixture.

Assembling the Chiang Mai Energizer Bowl

1. Start by placing a portion of the cooked quinoa at the bottom of each serving bowl.
2. Top the quinoa with a handful of fresh spinach.
3. Arrange the cucumber slices, julienned carrots, shredded red cabbage, and fried tofu on top of the spinach.
4. Drizzle the peanut sauce generously over the bowl's contents.
5. Sprinkle chopped cilantro and green onions evenly over each bowl.
6. Garnish with sesame seeds for a bit of extra crunch and flavor.

Enjoying Your Chiang Mai Energizer Bowl

To savor the full flavor profile of the Chiang Mai Energizer Bowl, it is best enjoyed fresh. The crispiness of the vegetables blends perfectly with the creamy peanut sauce and the nutty taste of the quinoa. This dish not only delights the palate but also invigorates the senses, making it an ideal meal for lunch or a light dinner. Pair it with a chilled glass of coconut water for an authentic Thai experience. For those who wish to spice things up further, consider serving with a side of sriracha sauce.