Swimming Angels

01Method

1. 1

   Place the rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and let simmer until the rice is fully cooked and all water is absorbed, about 20 minutes.

2. 2

   In a separate saucepan, whisk together the peanut butter, hot water, soy sauce, rice vinegar, sugar, garlic, green onions, and red pepper flakes. Heat over medium until simmering, stirring from time to time. Add additional hot water in small increments as needed to keep the sauce pourable.

3. 3

   Fill a large pot with about an inch of water and bring it to a boil. Arrange the spinach and tofu in a steamer basket, set it over the boiling water, cover, and steam until the spinach has wilted and the tofu is warmed through, about 7 minutes.

4. 4

   To plate, spoon the spinach and tofu over the cooked rice and generously ladle the peanut sauce on top.