Rice With Peanuts, Asian Dressing, and Tofu
This spicy salad, with a little advance preparation, can be made in 30 minutes. You can cook the two kinds of rice together if you soak the red rice for an hour first. The antioxidant-rich pigment from the red rice will bleed into the white rice, turning it an attractive pale rusty color.
This spicy salad, with a little advance preparation, can be made in 30 minutes. You can cook the two kinds of rice together if you soak the red rice for an hour first. The antioxidant-rich pigment from the red rice will bleed into the white rice, turning it an attractive pale rusty color.
- 2 1/2 cups water
- 1/2 cup chopped cilantro
- black sesame seeds for garnish
- 1/2 tablespoon minced ginger
- 1 garlic clove minced
- 1/2 tablespoon minced shallot
- 1 tablespoon honey or agave nectar
- 1/2 cup red rice soaked for 1 hour and drained
- 1 cup basmati or jasmine rice rinsed
- salt to taste (i use about 3/4 teaspoon)
- 1/2 cup lightly toasted unsalted peanuts chopped (about 2 ounces)
- 1 cup english peas steamed for 5 minutes if using fresh, thawed if frozen
- 1 bunch green onions or chopped, or 1/4 cup chopped chives
- 1 to 2 serrano chiles or bird chiles minced
- romaine or leaf lettuce for the platter or plates
- 1 avocado, sliced avocado for garnish (1 avocado)
- 2 tablespoons soy sauce preferably tamari
- 1 14- ounce block of organic extra-firm tofu (find one that is
- 1/2 teaspoon cumin seeds lightly toasted and ground
- 1/8 teaspoon of cayenne
- 2 tablespoons plus 2 teaspoons fresh lime juice
- 3 tablespoons toasted peanut oil
- 3 tablespoons grapeseed grape seed oil or canola oil (use 6 tabl
- chopped cilantro (whatever is left of the bunch yo
- Carbohydrate 67.1127000545829 g
- Cholesterol 0 mg
- Fat 2.42850000165411 g
- Fiber 7.84400001143205 g
- Protein 29.0456000256933 g
- Saturated Fat 0.358305000249659 g
- Serving Size 1 1 recipe (1337g)
- Sodium 65.0600000805957 mg
- Sugar 59.2687000431509 g
- Trans Fat 0.823050000900765 g
- Calories 367 calories
Step-by-step
- Combine the two kinds of rice in a medium saucepan. Add water and salt to taste and bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes, until rice is tender and all of the liquid in the pan has been absorbed.
- Remove from heat. Remove lid, place a clean dishtowel across the pan (not touching the rice) and return lid to the pan. Let sit undisturbed for 15 minutes or longer.
- Remove lid and towel, transfer to a bowl and allow to cool. Add cilantro, peanuts, peas, scallions or chives and chiles and toss together.
- While rice is cooking, preheat oven to 375 degrees F. Line a sheet pan with parchment. Pat tofu dry with paper towels and cut laterally into 4 equal squares, then cut squares into strips.
- In a large, wide bowl whisk together soy sauce, ginger, garlic, shallot, cumin, cayenne, honey or agave nectar, 2 teaspoons of the lime juice, 3 tablespoons of the grape seed or canola oil, and cilantro to taste.
- Pat each square of tofu dry with paper towels, then dip into marinade, making sure to coat both sides. Transfer to baking sheet. Do not drain the marinade.
- Bake tofu for 10 to 15 minutes, until the edges are just beginning to color and marinade sets on the surface. Remove from heat.
- Add remaining lime juice to the marinade and whisk in remaining oil. Add to rice mixture and toss.
- Line a platter or wide bowl, or individual plates with lettuce leaves and top with rice mixture. Lay tofu strips on top, garnish with avocado slices, black sesame seeds if desired, and cilantro, and serve.
A Traveler's Delight: Rice With Peanuts, Asian Dressing, and Tofu
The aroma of ginger, garlic, and toasted peanuts filled the air as I sat on my porch, overlooking a vibrant rice paddy in rural Thailand. It was a far cry from my usual routine of morning meetings and spreadsheets, a much-needed escape fueled by adventure and a desire to truly experience the local culture. This particular evening, I found myself completely captivated by the simple yet incredibly flavorful dish I had just learned to prepare: Rice With Peanuts, Asian Dressing, and Tofu.
The recipe, passed down through generations of a local family I befriended, is a masterpiece of culinary simplicity. The beauty lies not in complex techniques but in the freshness of the ingredients and the harmony of their flavors. The perfectly cooked rice, a blend of fluffy white basmati and earthy red rice, provides a wonderful textural contrast to the crispy tofu and crunchy peanuts. The Asian dressing, a vibrant concoction of soy sauce, lime juice, ginger, and a hint of spice, ties everything together beautifully. It's a dish that sings of sunshine, warmth, and the simple pleasures of life.
My journey to Thailand started as a much-needed break from the pressures of corporate life. I needed to recharge, to reconnect with myself, and to escape the relentless pace of my daily routine. I had always been drawn to travel, to exploring new cultures and tasting unfamiliar flavors. This trip was different, though. This time, I was determined to go beyond the tourist traps, to immerse myself in the local culture and learn from the people I met along the way. And this simple rice dish became a symbol of that experience.
Preparing the dish each evening, I found a sense of peace and connection to the land and the people. The rhythmic chopping of the vegetables, the careful layering of the ingredients, the sizzle of the tofu in the pan – these simple acts became a form of meditation, a way to disconnect from the noise of the outside world and focus on the present moment. It was more than just cooking; it was an act of mindful creation.
The recipe itself is straightforward, requiring minimal ingredients and little cooking expertise. Yet, it is in this simplicity that the magic truly lies. The quality of the ingredients is paramount, emphasizing the importance of using fresh, locally sourced produce whenever possible. For me, this added another layer of richness to the experience – the pleasure of selecting the freshest ingredients at the local market, engaging with the vendors, and learning about their lives and their produce.
The rice, the heart of the dish, was a revelation. The combination of white and red rice created a beautiful visual contrast, its pale rusty color a testament to the natural pigments of the red rice. The texture, too, was perfect – each grain tender and fluffy, yet firm enough to hold its shape. The peanuts added a satisfying crunch, the tofu a delightful softness, and the Asian dressing a tangy, spicy kick. The vibrant colors, the contrasting textures, and the symphony of flavors created a truly unforgettable culinary experience.
Beyond the simple pleasure of eating, preparing this dish became a ritual. It was a way to connect with the local community, to learn new skills, and to appreciate the richness and diversity of Thai cuisine. It was a testament to the power of simple ingredients, skillfully combined, to create something truly extraordinary. And it’s a recipe that I will cherish and carry with me long after my return from my travels.
Now, back in my office, surrounded by the familiar hum of computers and the relentless demands of work, I still find myself craving the taste of this simple yet profound dish. It serves as a reminder of my journey, of the beauty of simplicity, and of the extraordinary connections that can be forged through the sharing of food and culture. The smell of the dish still transports me back to that peaceful porch, the warm breeze caressing my skin, and the sounds of the rice paddies a gentle lullaby in the background. It's more than just a recipe; it’s a memory, a taste of adventure, and a reminder to always seek out the simple pleasures in life.
