- 2 cups brown rice
- 1 tsp madras curry powder
- 3 1/2 cups water
- 1 large shallot, sliced
- 1 bunch spinach, chopped
- 1 cup each thinly sliced carrot and cabbage (I cheated and picked these up pre-sliced from the produce market by my office)
- sun-dried tomatoes
- green onion, sliced diagonally
- 1 block firm tofu, pressed
- 1 shallot and about 2 tbsp of oil (I used sesame oil)
Add the curry powder to the water and make the rice (I used my new rice cooker!). While that’s happening, slice the pressed tofu and arrange it on a baking sheet. Brush with olive oil and sprinkle with salt and pepper on each side. Bake the tofu at 325 for about 30-35 minutes, flipping once about halfway through.
For the dressing, combine the following in a blender:
- 1/3 cup peanut butter (I used creamy but next time I’m going with the super chunk)
- ~2 tbsp rice vinegar
- 2-4 tbsp soy sauce (to taste)
- 1 1/2 tbsp sugar
- 1 clove garlic, chopped
- ~1 -2 tsp grated ginger
- ~2 tsp sambal oelek
- ~1/3 cup warm water
When everything is almost done, heat the oil in a small pan. When it shimmers, throw in the shallots and cook until golden brown (stirring occasionally).
When the shallots are done, put a layer of spinach in a bowl, then layer on the rice, cold veggies, tofu, shallots, and (finally) the dressing. NOM.