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.

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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Elena T.
Elena Poensgen3 years ago

Thank you :)

Robert O.
Robert O.5 years ago

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

Abby Frelich
Abby Frelich8 years ago

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.