Asian Spicy Rice

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This tasty tofu and peanut-infused rice dish is a complete meal in itself. You can serve it hot, room temperature, or cold, and the addition of scallions, garlic, lime juice, and red pepper flakes make it a tasty addition to your summer-foods repertoire.

Ingredients

1 C. aromatic white rice (jasmine, Texmati, or basmati)
1/4 C. silken tofu
1/3 C. smooth peanut butter
2 Tbs. vinegar (unseasoned) or white wine vinegar
1 Tbs. tamari or good-quality soy sauce
2 tsp. lime juice
1 tsp. toasted sesame oil
1 clove garlic
1/4 tsp. hot red pepper flakes
1/2 C. chopped cilantro
4 scallions, thinly sliced

Directions

In a medium saucepan, combine the white rice and 2 C. of water; bring to a boil. Reduce the heat, cover, and simmer for 20 minutes or until all the liquid is absorbed. Remove from heat and let sit for 10 minutes, then fluff with fork. Keep the pan covered until ready to serve. In a blender or food processor, combine the tofu, peanut butter, vinegar, tamari, lime juice, sesame oil, garlic, and red pepper flakes. Puree until smooth. Stir in the cilantro and scallions. Add rice, mix well, and serve. Serves 6.

Rosemary Fifield (Chelsea Green, 2000).