This is a nutritious and delicious meal. It all comes together by layering the rice with sautéed spinach and shallots, a colorful slaw, seasoned tofu or hard-boiled eggs, and a sweet and citrusy peanut dressing. A topping of roasted peanuts is always a treat. Mung bean sprouts are also a good crunchy garnish.
Serves 4
Time: 45 minutes
1½ cups rice*
1 tablespoon oil, if using brown or red rice
2¼ cups water for white rice; 3 cups water for brown or red rice
4 large eggs
1 cup Simple Seasoned Tofu
1 cup salted roasted peanuts
1 cup shredded or thinly sliced red cabbage
1 cup grated carrots
1½ cups chopped juicy fruit, such as mango, papaya, pineapple, or peaches
2 heaping tablespoons chopped fresh cilantro
¼ cup fresh lime juice
2 tablespoons soy sauce
2 tablespoons pure maple syrup
3 tablespoons no-sugar-added smooth peanut butter
2 tablespoons peeled and grated fresh ginger
½ teaspoon Vietnamese or Chinese chili paste or 2 teaspoons chopped jalapeño
3 tablespoons vegetable oil
1 cup chopped shallots or red onions
½ teaspoon salt
8 cups packed baby spinach
*Use a quick-cooking white rice, like Carolina or basmati, or long-grain brown rice or Bhutanese red rice.
Cook the rice: If using white rice, bring the rice and water to a boil. Reduce the heat to low, cover, and cook for about 20 minutes. If using long-grain brown rice or red rice, sauté the rice grains in the oil for a minute or two until the grains become aromatic. Add the water, bring to a boil, and simmer, covered, for about 45 minutes.
While the rice cooks, prepare the protein you’ve chosen. For hard-boiled eggs: Cover the eggs with water in a medium pot, bring the water to a boil, then cover the pot and remove it from the heat for 12 minutes. Drain and rinse the eggs in cool water. Peel the eggs, then slice or crumble and set aside in a small bowl. Cut the seasoned tofu into strips or bite-size pieces.
Make the slaw: Combine the slaw ingredients in a bowl and set aside.
Make the dressing: Whirl all the ingredients for the dressing in a blender until smooth.
Cook the spinach: Warm the oil in a saucepan on medium-high heat, add the shallots and salt, and sauté until soft but not browned. Add the spinach in batches, stirring after each addition, and cook until the spinach has wilted and is hot.
Serve in individual bowls: Divide the rice among the bowls and top with wilted spinach, then eggs or tofu, and then slaw. Drizzle some dressing over all. Sprinkle the peanuts on top.
For dessert, sprinkle fresh pineapple slices with brown sugar and broil.