Name: Tofu, Bell Pepper & Spinach in Peanut Sauce with Basmati Rice
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 1 ½ cups basmati rice; 708 ml chicken or vegetable broth; 3 (340 g) pkgs extra firm tofu; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 3 red bell peppers; chili-garlic sauce; natural peanut butter; pure maple syrup; soy sauce; virgin coconut oil

Tofu, Bell Pepper & Spinach in Peanut Sauce with Basmati RiceTofu, Bell Pepper & Spinach in Peanut Sauce with Basmati Rice — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

1 ½ cups basmati rice

708 ml chicken or vegetable broth

3 (340 g) pkgs extra firm tofu

3 cloves garlic

3 (2 ½ cm) pieces ginger root

3 red bell peppers

chili-garlic sauce

natural peanut butter

pure maple syrup

soy sauce

virgin coconut oil

Instructions

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.

Heat a skillet over medium-high heat.

Drain and pat dry tofu. Cut into 1 ⅓ cm 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!

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