Having grown up with a rice-loving father, I developed a love for rice early in life. Being around dad, I got used to considering a rice-less meal incomplete. He loved rice in all forms - steamed plain, fried, pilafed or in the form or a biryani. To me a perfect meal has always been rice topped off with something. Tonight I decided to use some of the spinach I had sitting in the fridge to make a oriental style dish which could be eaten over rice.
|Beans, Greens and Bean Curd|
Prep Time: 20 min
Ingredients (Serves 6):
- 1 lb Baby Spinach
- 1 x 14 oz Extra Firm Tofu
- 3 large Roma Tomatoes (~1.5 cups, diced)
- 8 oz Shelled Edamame
- 1 tbsp Minced Garlic
- 1 recipe Spicy Thai Peanut Sauce
- 1 tsp Rice Wine Vinegar
- Salt and Pepper, to taste
Line a stock pot with water and saute garlic in water until its aromas are released. Add baby spinach, reduce heat to medium low, cover and allow spinach to wilt. Once spinach is wilted, add tomatoes, edamame and the soy, peanut and sambal oelek sauces. Add about a cup of water, cover and allow to simmer until semi dry and spinach and tomatoes are well wilted and combined (about 10-12 min). Do a quick taste test, and add add more sauces, and salt or pepper, as needed. Serve over a bed of steamed jasmine or basmati rice.
|Did you know that Tofu is also called Bean Curd?|
My Assessment: LOVED IT!!! It was delicious and each serving contains a quarter of a pound of greens.
Total Fat 9.9 g; Carbohydrates 16.8 g; Fiber 6.9 g; Sugars 3.8 g; Protein 21.6 g