Asian Spicy Rice

[Guest guest]

Asian Spicy Rice

 

1 cup aromatic white rice (jasmine, Texmati, or basmati)

1/4 cup silken tofu

1/3 cup smooth peanut butter

2 tablespoons vinegar (unseasoned) or white wine vinegar

1 tablespoon tamari or good-quality soy sauce

2 teaspoons lime juice

1 teaspoon toasted sesame oil

1 clove garlic

1/4 teaspoon hot red pepper flakes

1/2 cup chopped cilantro

4 scallions, thinly sliced

 

In a medium saucepan, combine the white rice and 2 cups 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.