Prep time: 15 minutes
Cook time: 30 minutes

Shopping List

• 1 bag baby spinach
• 1 red bell pepper, preferably organic
• 1 shallot
• 2 limes
• 1 bunch flat-leaf (Italian) parsley
• 1-1/2 lbs. tofu, firm
• 1 can unsweetened coconut milk
• Chunky peanut butter
• 1 jar curry paste
• Fish sauce

Pantry Items

• Basmati rice
• Brown sugar
• Cinnamon sticks
• Curry powder
• Extra-virgin olive oil
• Peanut oil
• Sherry vinegar
• Soy sauce

Tools

• Chef’s knife
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Nonstick fry pan
• Paring knife
• Salad spinner
• Spatula
• Strainer
• Tongs
• Whisk
• Wooden spoons

Suggestions

• Wine:  A sparkling wine, or an Asian beer
• Dessert:  Fresh pineapple, brown sugar and lime juice

Game Plan:

• When you walk in the door
  • Don’t refrigerate the tofu
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Refrigerate the wine or beer
• Prep
  • Put 2 cups of the rice into the strainer and rinse it really, really well under cold water.
  • Put the rice in the medium saucepan with 4 cups water, ½ tsp. salt, and 2 cinnamon sticks.
  • Drain the tofu and pat it dry.  Slice it into 3×1-1/2 inch slices. Pat it dry.
  • Rinse and spin dry the spinach. Trim off any stems, and tear it into large bite-sized pieces.
  • Rinse and pat dry the parsley, pluck 1/4 cup leaves.
  • Peel and mince the shallot.
  • Core and seed the pepper. Cut it into very thin slices.
  • Cut one of the limes into 4 wedges.
  • Open the can of coconut milk.
  • Measure ½ cup peanut butter.
  • Measure 4 tsps. firmly packed brown sugar.
• Start Cooking
  • Bring the rice to a boil over medium-high heat. Let it boil until there are bubble holes in the top of the rice, about 10 minutes.
  • While the rice is cooking, make the peanut sauce. Put the coconut milk into a medium-sized saucepan.
  • Whisk in the peanut butter, the brown sugar, 1 tbsp. fish sauce, 1 tbsp. soy sauce, 1 tbsp. curry paste, 1/3 tsp. curry powder.
  • Whisk in ½ cup water, and bring to a boil over medium-high heat. As soon as it boils, reduce the heat to low and simmer the sauce for at least 10 minutes.
  • Make the vinaigrette for the spinach: Put 1 tbsp. vinegar into a bowl, and whisk in salt, pepper, and the shallot.
  • Slowly whisk in 1/4 cup olive oil. Taste for seasoning and adjust.
  • Put the spinach leaves and the red bell pepper into the bowl, but don’t toss yet.
    Check the rice for bubble holes. As soon as you see them, turn the heat to low, cover the rice, and cook it for another 10 minutes.
  • Heat 1 tbsp. peanut oil in the non-stick skillet over medium-high heat.
  • When the oil is hot, add the tofu to the oil – stand back, because it might spit a bit.
  • Season the tofu lightly with salt and pepper and cook it, turning constantly, until it is golden on all sides, which will take 4-6 minutes. Remove it from the heat and put it in a shallow bowl.
  • Squeeze half a lime over the tofu.
  • Get someone to set the table, you’re too busy.
  • After the rice has cooked for 10 minutes, turn off the heat under the rice and forget about it. Don’t even peek – the rice needs to plump undisturbed.
  • Remove the peanut sauce from the heat.  Squeeze the other half of the lime into it and whisk to mix. Adjust the seasoning.
  • Mince the parsley leaves.
  • Pour the peanut sauce over the tofu and sprinkle with the minced parsley. Garnish the platter with the lime wedges.
  • Toss the spinach salad. Taste it and adjust the seasoning.
  • Put the rice into a bowl. Everything is ready – take it all to the table.  Don’t forget the wine or beer.

Wow that was fast, let’s eat!

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