I fell in love with this dish at my local Thai restaurant. Steamed spinach and baked tofu is smothered in a sweet peanut sauce. Serve over steamed white sticky rice. You can substitute chicken or other meat if you prefer.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
750 Calories
Recipe Instructions
Step 1
Combine the rice and 4 cups of water in a saucepan and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and water has been absorbed, about 20 minutes.
Step 2
In a separate saucepan, whisk together the peanut butter, 1 cup hot water, soy sauce, rice vinegar, sugar, garlic, green onions and red pepper flakes. Bring to a simmer over medium heat. Cook, stirring occasionally, and adding more hot water 1/4 cup at a time to maintain a pourable consistency.
Step 3
Bring about 1 inch of water to a boil in a large pot. Place the spinach and tofu into a steamer basket and set over the boiling water. Cover and steam until spinach has wilted and tofu is heated through, about 7 minutes.
Step 4
To serve, place spinach and tofu over white rice and smother in peanut sauce.
Ingredients
3 tablespoons white sugar
1 cup hot water
⅔ cup peanut butter
4 cups water
3 cloves garlic, minced
2 tablespoons soy sauce
3 green onions, chopped
¼ teaspoon red pepper flakes
2 tablespoons rice vinegar
1 (10 ounce) bag baby spinach leaves
2 cups uncooked sushi (sticky) or medium-grain rice
1 (8 ounce) package baked tofu, cut into bite-size pieces
