Tofu, Bell Pepper & Spinach in Peanut Sauce with Basmati Rice

Directions

1. Rinse the basmati rice under cold running water, drain, and transfer to a small saucepan. Add broth and water, then bring to a boil.
2. Wash and dry the spinach (pre-washed spinach can skip this).
3. Place a skillet over medium-high heat and let it warm.
4. Drain and pat dry the tofu, then cut it into 1/2 inch sticks.
5. When the liquid for the rice boils, stir once, cover, and reduce to low; simmer until the liquid is absorbed, about 15 to 18 minutes. Remove from heat and let stand, still covered, for 5 minutes.
6. Slice the bell peppers into strips after washing and coring them.
7. Add a thin layer of oil to the skillet, then add the tofu and peppers; cook, stirring gently, until peppers are tender and tofu browns lightly, about 5–6 minutes.
8. In a bowl, combine minced garlic and ginger with peanut butter, soy sauce, chili-garlic sauce, water, and maple syrup; whisk until smooth to make the sauce.
9. Pour the sauce into the skillet with the peppers and tofu, add the spinach, and stir just until the spinach wilts, about 1–2 minutes.
10. Fluff the rice with a fork, then spoon it into bowls and top with the tofu and peppers.
11. Serve and enjoy.