quick, simple, twenty minutes!
Read “Carbon-Conscious Cooking” for free here.
Tofu, basmati rice, spinach — a simply balanced meal. Light on the spices as well, just salt, pepper, and some red pepper flakes. Of course, you can add chili oil or Sambal, but I love this dish for its simplicity and light flavors. If you don’t like dry rice like me, make sure to add more of that spinach-broth!
I’ve been making basmati rice in a ceramic pot recently, and it takes just 15 minutes! The rice cooker may be more convenient, but for some reason mine takes forever, even on the quick rice setting! >:( It is definitely more energy efficient, though. Gas cooktops, like the one I have, are 40% efficient. Can you believe that?! Plus, gas cooktops contribute to indoor air pollution significantly. I am researching electric and induction stovetops, although it would be a significant investment for my family. I think it would be a worth investment, due to all the cooking I’ve been doing. But if you were to make the choice from eating no meat or switching to a non-gas cooktop, going meatless is much more impactful, and easier too!
Ingredients
- 1 cup basmati rice
- 1 block tofu, I used silken
- 1/4 cup cornstarch, optional
- 1 bunch spinach, thoroughly rinsed
- salt, pepper, red pepper flakes to taste
Directions
- For the rice, mix rice with 1 cup of water in a pot. Bring to a boil then reduce to a simmer, cooking for a total of 15 minutes, or until fluffy.
- For the tofu, heat a pan, preferably cast iron, then add oil. Slice tofu into planks, then dry with a towel to remove excess water. Dust with cornstarch, optional. Fry on cast iron until golden, then flip and fry until golden on both sides. Remove from the pan, cube, and season with salt, pepper, red pepper flakes.
- For the spinach, rip the clean spinach into large pieces. Heat a pan, then add some oil, then add the spinach. Add some water and cook down until vibrant green.
- Serve and enjoy, don’t forget the spinach-broth!
Read “Carbon-Conscious Cooking” for free here.
