Swimming Angels
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Swimming Angels

1. Uncooked sushi (sticky) or medium-grain rice - 2 cups
2. Water - 4 cups
3. Peanut butter - ⅔ cup
4. Hot water - 1 cup
5. Soy sauce - 2 tablespoons
6. Rice vinegar - 2 tablespoons
7. White sugar - 3 tablespoons
8. Garlic, minced - 3 cloves
9. Green onions, chopped - 3
10. Red pepper flakes - ¼ teaspoon
11. Baby spinach leaves - 1 (10 ounce) bag
12. Baked tofu, cut into bite-size pieces - 1 (8 ounce) package

How to cook deliciously - Swimming Angels

1. Stage

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. Stage

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. Stage

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. Stage

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