bohemianwanderer – Getting toddlers to enjoy mixed foods can be challenging, but this rice bowl recipe breaks that barrier. These cashew rice bowls are colorful, nutritious, and surprisingly adaptable for picky eaters. Even without the cashews, the combination of soft tofu, crisp broccoli, and tangy kimchi offers satisfying flavor and texture.
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The key to this dish lies in its simplicity and clever preparation. The rice, made effortlessly in the microwave, forms the base. Garlic-infused steam cooks the grains while adding subtle depth. Leftovers work brilliantly for next-day fried rice, offering added value and meal planning ease.
While the original recipe includes cashews, skipping them doesn’t affect the dish’s overall appeal. The main components — seasoned tofu, fresh broccoli, and spicy-sour kimchi — carry the flavor. Sesame oil adds richness, while turmeric and lime juice lift the dish with earthy brightness and acidity.
The tofu soaks up every element in the pan, balancing the bite of ginger, garlic, and spring onion. Broccoli offers crunch and nutrients, creating a meal that’s both comforting and full of vitality. Kimchi is optional but recommended, as it cuts through the richness and provides a delicious contrast.
Preparing each component individually before combining them allows more control over flavor and texture. This method also helps the meal stay neat, ideal for children who prefer foods not to mix.
Step-by-Step Guide to Making Cashew Rice Bowls at Home
Start by cooking 200g of white or basmati rice using the microwave method. Place the rice, 400ml boiling water, and a whole garlic clove in a large Pyrex bowl. Cover with a plate and cook at 800W for 11 minutes. Let it rest, covered, for 10 minutes to finish steaming.
While the rice cooks, toast 75g of cashew nuts in a dry frying pan over medium heat for five minutes, shaking regularly. Transfer them to a bowl once golden. Return the pan to the stove and add 2 tablespoons of sesame oil. Stir-fry three finely grated garlic cloves, 7–8cm of grated ginger, and two sliced spring onions for 30 seconds.
Next, add 280g of cubed firm tofu and a chopped small head of broccoli. Stir-fry over high heat for four to five minutes. Reduce the heat, then stir in 1 teaspoon of flaky sea salt and ½ teaspoon turmeric. Cook for another minute and finish with the juice of one lime.
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To serve, spoon the cooked rice into four bowls. Add the tofu and broccoli mix over one half of each portion. Arrange the toasted cashews over a third of the remaining rice, and add a generous spoonful of kimchi to the other third. Garnish with sliced red chili if desired.
This vibrant dish brings together heat, crunch, and umami with every bite. Leftovers store well and make an excellent next-day fried rice when reheated thoroughly. With its balance of flavor and texture, this recipe delivers a meal that’s healthy, family-friendly, and satisfying on every level.
