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Asian Spicy Rice Recipe

Asian Spicy Rice Recipe

This tasty tofu and peanut-infused rice dish is a complete meal in itself. You can serve it hot, room temperature, or cold, and the addition of scallions, garlic, lime juice, and red pepper flakes make it a tasty addition to your summer-foods repertoire.


1 cup aromatic white rice (jasmine, Texmati, or basmati)
1/4 cup silken tofu
1/3 cup smooth peanut butter
2 tablespoons vinegar (unseasoned) or white wine vinegar
1 tablespoon tamari or good-quality soy sauce
2 teaspoons lime juice
1 teaspoon toasted sesame oil
1 clove garlic
1/4 teaspoon hot red pepper flakes
1/2 cup chopped cilantro
4 scallions, thinly sliced

1. In a medium saucepan, combine the white rice and 2 cups of water; bring to a boil. Reduce the heat, cover, and simmer for 20 minutes or until all the liquid is absorbed.

2. Remove from heat and let sit for 10 minutes, then fluff with fork. Keep the pan covered until ready to serve.

3. In a blender or food processor, combine the tofu, peanut butter, vinegar, tamari, lime juice, sesame oil, garlic, and red pepper flakes. Puree until smooth. Stir in the cilantro and scallions. Add rice, mix well, and serve.

Serves 6.

Read more: Food, All recipes, Entrees, Side Dishes

Adapted from The Co-Op Cookbook, by Rosemary Fifield (Chelsea Green, 2000). Copyright (c) 2000 by Rosemary Fifield. Reprinted by permission of Chelsea Green.
Adapted from The Co-Op Cookbook, by Rosemary Fifield (Chelsea Green, 2000).

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Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.

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5:40PM PST on Nov 11, 2012

Thank you :)

6:11PM PST on Nov 28, 2010

Sounds good since I really like rice and anything even remotely spicy.

4:29PM PDT on Aug 18, 2007

A great, protein-filled recipe! Perfect for peanut butter lovers, and the sauce would be good with noodles as well as rice. I used brown texmati rice, and it added a nice texture.

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