Swimming Angels Recipe

Directions

Ingredients :

2 cups uncooked sushi (sticky) or medium-grain rice

4 cups water

⅔ 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

¼ teaspoon red pepper flakes

1 (10 ounce) bag baby spinach leaves

1 (8 ounce) package baked tofu, cut into bite-size pieces

Methods :

Step 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.

Step 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.

Step 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.

Step 4

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