Swimming Angels

Name: Swimming Angels
Ingredients: 2 cups uncooked sushi (sticky) or medium-grain rice; 4 cups water; 2/3 cup peanut butter; 1 cup hot water; 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 3 tablespoons white sugar; 3 cloves garlic, minced; 3 green onions, chopped; 1/4 teaspoon red pepper flakes; 1 (10 ounce) bag baby spinach leaves; 1 (8 ounce) package baked tofu, cut into bite-size pieces

12 ingredients

4 steps

Ingredients

2 cups uncooked sushi (sticky) or medium-grain rice
4 cups water
2/3 cup peanut butter
1 cup hot water
2 tablespoons soy sauce
2 tablespoons rice vinegar
3 tablespoons white sugar
3 cloves garlic, minced
3 green onions, chopped
1/4 teaspoon red pepper flakes
1 (10 ounce) bag baby spinach leaves
1 (8 ounce) package baked tofu, cut into bite-size pieces

Directions

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.
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.
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.
4

To serve, place spinach and tofu over white rice and smother in peanut sauce.