Swimming Angels
Serves: 2
Dallas Effertz
1 January 1970
Based on User reviews:
52
Spice
44
Sweetness
60
Sourness
49
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Water (hot)2 cup
Peanut Butter2 tbsps
Soy Sauce2 tbsps
Rice Vinegar3 tbsps
White Sugar3 cloves
Garlic (minced)1 tsp
Red Pepper FlakeDirections:
1
Combine the rice and 4 cups of water in a saucepan and bring to a boil
2
Cover and reduce heat to low; simmer until rice is tender and water has been absorbed, about 20 minutes
3
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
4
Bring to a simmer over medium heat
5
Cook, stirring occasionally, and adding more hot water 1/4 cup at a time to maintain a pourable consistency
6
Bring about 1 inch of water to a boil in a large pot
7
Place the spinach and tofu into a steamer basket and set over the boiling water
8
Cover and steam until spinach has wilted and tofu is heated through, about 7 minutes
9
To serve, place spinach and tofu over white rice and smother in peanut sauce