Asain Bowls

The Abundant Garden: Growing Quality Kids Through Gardening by Kinderfarmhomeschool.com

Asian Bowls: a recipe for children of all ages. In this activity, children will become more acquainted with the flavors of vegetables.

  • Supplies:
    • wok or deep frying pan
    • spoon for stirring
    • cutting board
    • sharp knife
    • bowls
    • chopsticks
  • Ingredients:
    • 3 – 14 oz packs firm tofu (drained and cubed)
    • grape seed or avocado oil (or other high heat resistant oil)
    • 1/4 cup mushroom powder, or more if desired (or soy and hoisin sauce)
    • dash of black pepper
    • 14 oz rice noodles/sticks
    • lettuce or spinach (shredded)
    • avocado (cubed)
    • bean sprouts
    • cilantro, parsley, and/or mint (chopped)
    • cabbage (shredded)
    • cucumber (diced)
    • carrots (shredded)
    • Sriracha to taste
    • sesame seeds (optional)
  • chopped peanuts or Peanut sauce recipe: (optional)
    • 13.5 oz coconut milk
    • 3 tsp Masaman curry paste (for a vegan option look for a shrimp free paste such as Pantai Masaman curry paste)
    • 2 tbsp fish sauce (or vege fish sauce) OR 1 tbsp soy sauce (use more to taste)
    • 1 tbsp sugar
    • 2 tbsp chunky peanut butter
  • If it’s not somewhere you go often, take a field trip to an Asian market to shop for the ingredients for Asian Bowls. Take the time to feel and smell the assortment of fruits and vegetables.
  • Wash hands thoroughly.
  • Soak the rice noodles in warm water for about 30-60 minutes (optional).
  • Set water on stove to boil.
  • Drain the tofu and pat dry on paper towel to absorb extra liquid.
  • Chop the tofu into cubes and then place in a frying pan with 1 tbsp grape seed or avocado oil over medium heat.
  • Sprinkle half the mushroom powder over tofu and allow to brown. Then flip the tofu cubes to brown on the other side. Again sprinkle half the mushroom powder and allow to brown.
  • While this is cooking, thoroughly wash and prepare all the produce.
  • Cook the rice noodles in boiling water per package directions. Drain.
  • For a crispier and more savory noodle (optional but highly recommended), after cooking and draining, separate the noodles into two to four batches (depending on your size of frying pan. Stir fry each batch of noodles in a wok or frying pan in 1-2 tbsp of oil, 1-2 tsp mushroom powder and a dash of black pepper.
  • Serve on a large platter.
  • Layer the noodles on the bottom of the bowl and top with tofu and the assortment of herbs, fruits and vegetables.
  • Cover with sesame seeds, chopped peanuts, peanut sauce and/or Sriracha as desired.
  • Consider eating with chopsticks and enjoy!
  • Take pictures and tag #theabundantgarden on Instagram to share your fun and for an opportunity to be featured @theabundantgarden.