Swimming Rama

1 ¾ to 2 pounds fresh spinach, washed and stemmed
1 pkg extra-firm tofu, cut into 1-inch cubes
Vegetable oil
Peanut Sauce (recipe below)
4 cups white rice, hot

Cook spinach as desired. I like to gently steam mine in a large skillet with a few Tbsp of water until it is bright green and barely wilted. Make a bed of spinach on serving platter or individual plates.

Brown tofu in ½ inch of vegetable oil over medium-high heat, until golden brown. Drain on a paper towel and set aside.

Prepare Peanut Sauce.

Arrange tofu on bed of spinach, and top with a liberal amount of Peanut Sauce. Serve with rice.


Peanut Sauce
2 tsp vegetable oil
½ cup finely chopped onion
3 clove garlic, minced
½ c chunky peanut butter
3 Tbsp packed brown sugar
2 Tbsp fish sauce or soy sauce
1 tsp paprika
¼ tsp ground red pepper
1 c unsweetened coconut milk
2 Tbsp lime juice

Heat oil in medium saucepan over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes, or until tender.

Reduce heat to medium. Add peanut butter, brown sugar, fish sauce, paprika and red pepper; stir until smooth. Slowly stir in coconut milk until well blended. (At this point, the sauce may be cooled, covered and refrigerated up to 2 days in advance.)
Stir sauce constantly over medium heat until bubbling gently. Stir in lime juice.