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Jasmine Rice Bowl With Pan-fried Tofu and Peanut-Red Curry Sauce

Easy Cooking, Great Results

I easily decided on the recipe to share here on my blog: a Jasmine Rice Bowl with Pan-fried Tofu. It’s long been one of my favorite vegetarian meals, and I think you’re going to love it, too. This stir/rice bowl is not just delicious but nutritious, too: it’s a very balanced meal and a great source of wholesome carbohydrates, protein, vitamins, minerals, and healthy fat. This is a quick and easy vegetarian meal you can vary to your heart’s delight.


Original Post: healthygreenkitchen.com

Made this? Let us know how it went in the comment section below!

Print Recipe

CAL/SERV:
200

YIELDS:
4

PREP TIME:
20 Mins

TOTAL TIME:
1 Hour

INGREDIENTS

  • 1 cup of Della Jasmine Rice, cooked according to package directions
  • 2 cups water
  • 1-2 tsps garlic powder

Pan-Fried Tofu

  • one 14 oz. package organic extra firm tofu
  • 1 tbsp wheat-free soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1 tsp hot sesame oil
  • 1-2 tbsps organic coconut oil

Additional Toppings:

  • approx. 10 oz. of fresh spinach
  • 1 ripe avocado

For The Sauce

  • 2 tbsps smooth peanut butter I used organic
  • 2-3 tbsps water
  • 2 tsps Thai red curry paste
  • dash of lime juice- optional

Step 1

  • Rice

    Combine the Jasmine rice, 2 cups of water, 1-2 tsps of garlic powder and cook according to rice cooker’s directions.

Step 2

  • Tofu

    Press some of the moisture out of the tofu before cooking it. To do this, place tofu on several layers of paper towels or a folded tea towel and balance a cast-iron skillet or other heavy pan on top. Allow to rest for about 20 minutes. Replace the towel(s) and repeat. *(You can also make this recipe without pressing the tofu.)*

    Cut the tofu into cubes and transfer to a bowl. Add the tamari, rice vinegar, and hot sesame oil and toss.

    Heat the coconut oil in a cast-iron skillet. When it is hot, add the seasoned tofu cubes. Cook for several minutes, allowing the tofu cubes to brown on the bottom, then move the cubes around/turn them over so they brown on all sides, about 5 to 7 minutes in a hot pan.

    Add additional coconut oil and/or tamari or even a bit of water if the pan seems too dry. Remove skillet from heat and set aside.

Step 3

  • dditional Toppings

    In a medium pot, boil enough water to cover the raw spinach. Then submerge the spinach and cook it (no more than 1 minute). Drain the spinach and set aside. Slice the avocado.

Step 4

  • Sauce

    In a small bowl, combine the peanut butter, water, and red curry paste. Mix well until you have a smooth and thick sauce. Taste and add more peanut butter, water, or curry paste to taste. You may also add some fresh lime juice. Enjoy!