Jasmine Rice Bowl with Pan-Fried Tofu and Peanut-Red Curry Sauce

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I make rice bowls all the time, so I was excited when the folks from Della Rice asked me if I’d like to be part of their campaign to showcase “Stirs” (aka rice bowl creations). I easily decided on the recipe to share here on my blog: a Jasmine Rice Bowl with Pan-fried Tofu. It’s long been one of my favorite vegetarian meals, and I think you’re going to love it, too.

Jasmine Rice Bowl with Tofu from @winnieab|www.healthygreenkitchen.com //#CreateAStir

Della makes 5 different kinds of rice. The company sent me a bag of each, along with a rice cooker, when I agreed to be part of their #CreateAStir campaign and I’ve been enjoying them all. Della’s rices are grown in Arkansas; They are non-GMO and, of course, gluten free. For the rice bowl you see here, I used their Jasmine rice with roasted garlic, but any of their Jasmine or Basmati rices would work (a short grain brown rice would be nice, as well).

It’s really simple to prepare this rice bowl. One your rice is cooked, spoon some into a bowl and top it with cubes of the tasty pan-fried tofu, some sliced avocado and boiled or steamed spinach (or another veggie of your choice). Finally: dollop some of the peanut-red curry sauce on top. This stir/rice bowl is not just delicious but nutritious, too: it’s a very balanced meal and a great source of wholesome carbohydrates, protein, vitamins, minerals, and healthy fat.

Jasmine Rice Bowl with Tofu from @winnieab|www.healthygreenkitchen.com //#CreateAStir
Jasmine Rice Bowl with Tofu from @winnieab|www.healthygreenkitchen.com //#CreateAStir

By the way, Della is giving away 50 rice cookers! Winners are selected at random and the contest is open through April 10, 2015. Please use the Rafflecopter widger below to enter. Good luck!

Disclosure: I recieved 5 bags of Della rice and a rice cooker, plus I am being compensated for my participation in the #CreateAStir campaign; all opinions are 100% my own.

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Recipe for Jasmine Rice Bowl with Pan-fried Tofu and Peanut-Red Curry Sauce

This is a quick and easy vegetarian meal you can vary to your heart’s delight.


For the rice:

  • *1 cup Jasmine rice I used Della Jasmine rice with garlic
  • *2 cups water

For the pan-fried tofu:

  • *one 14 oz. package organic extra firm tofu
  • *1 tablespoon wheat-free soy sauce or tamari
  • *1 tablespoon rice vinegar
  • *1 teaspoon hot sesame oil
  • *1-2 tablespoon organic coconut oil

For the additional toppings:

  • *approximately 10 oz. of fresh spinach
  • *1 ripe avocado

For the sauce:

  • *2 tablespoons smooth peanut butter I used organic
  • *2-3 tablespoons water
  • *2 teaspoons Thai red curry paste
  • *dash of lime juice- optional


For the rice:

  • Combine the Jasmine rice and the 2 cups of water and cook according to rice cooker’s directions (or, if using a pot: combine water and rice and bring to a boil, then reduce heat to low, stir the rice, and cover the pot. Cook until all of the water is absorbed, about 20 minutes, then fluff and serve).

For the tofu:

  • 1. If you have time, I suggest pressing some of the moisture out of the tofu before cooking it. To do this, place tofu on several layers of paper towels or a folded tea towel and balance a cast-iron skillet or other heavy pan on top. Allow to rest for about 20 minutes. Replace the towel(s) and repeat. The tofu should be flatter and contain considerably less moisture after about 40 minutes total. Cut the tofu into cubes and transfer to a bowl. Add the tamari, rice vinegar, and hot sesame oil and toss. (Note that pressing and marinating the tofu may be done one day in advance of making this recipe; you can also make this recipe without pressing the tofu.)
  • 2. Heat the coconut oil in a cast-iron skillet. When it is hot, add the seasoned tofu cubes. Cook for several minutes, allowing the tofu cubes to brown on the bottom, then move the cubes around/turn them over so they brown on all sides. This should take 5 to 7 minutes in a hot pan. Add additional coconut oil and/or tamari or even a bit of water if the pan seems too dry. Remove skillet from heat and set aside.

For the additional toppings:

  • 3. In a medium pot, boil enough water to cover the raw spinach. When it is boiling, submerge the spinach and cook it just long enough for it to wilt fully but retain it’s bright green color (no more than 1 minute). Drain the spinach and set aside. Slice the avocado.

For the sauce:

  • In a small bowl, combine the peanut butter, water, and red curry paste. Mix well until you have a smooth and thick sauce. Taste and add more peanut butter, water, or curry paste to taste. You may also add some fresh lime juice, if you like.

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