Tofu, Bell Pepper & Spinach in Peanut Sauce

• 份量: 2 servings
• 總時間: 30 minutes

食材

½ (5 oz) pkg baby spinach

½ cup basmati rice

8 fl oz chicken or vegetable broth

1 (12 oz) pkg extra firm tofu

1 red bell pepper

1 clove garlic

1 1-inch piece ginger

2 tbsp natural peanut butter

2 tbsp soy sauce

1 tsp chili garlic sauce

¼ cup water

1 tbsp maple syrup

步驟

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add broth and water; bring the mixture to a boil over high heat.

Wash and dry spinach. (Skip this step if the spinach came pre-washed.)

Heat a skillet over medium-high heat.

Drain and pat dry tofu. Cut into ½ inch sticks.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15 to 18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

Wash, seed, and slice pepper into strips.

Coat bottom of skillet with oil. Add tofu and pepper. Gently stir fry until pepper is tender and tofu is lightly browned, 5-6 minutes.

Peel and mince the garlic. Wash, peel, and mince the ginger. Place both in a bowl with peanut butter, soy sauce, chili-garlic sauce, water, and maple syrup. Whisk to combine.

Pour in sauce and add spinach to skillet. Remove from heat and stir until spinach is just wilted, 1-2 minutes.

Uncover the rice and fluff with a fork.

Place rice in a bowl and top with tofu and veggies. Enjoy!