I fell in love with this dish at my local Thai restaurant. Steamed spinach and baked tofu is smothered in a sweet peanut sauce. Serve over steamed white sticky rice. You can substitute chicken or other meat if you prefer.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the rice and 4 cups of water in a saucepan and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and water has been absorbed, about 20 minutes.

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  • In a separate saucepan, whisk together the peanut butter, 1 cup hot water, soy sauce, rice vinegar, sugar, garlic, green onions and red pepper flakes. Bring to a simmer over medium heat. Cook, stirring occasionally, and adding more hot water 1/4 cup at a time to maintain a pourable consistency.

  • Bring about 1 inch of water to a boil in a large pot. Place the spinach and tofu into a steamer basket and set over the boiling water. Cover and steam until spinach has wilted and tofu is heated through, about 7 minutes.

  • To serve, place spinach and tofu over white rice and smother in peanut sauce.

Nutrition Facts

750 calories; protein 29g 58% DV; carbohydrates 100.2g 32% DV; fat 27.5g 42% DV; cholesterolmg; sodium 1001.9mg 40% DV. Full Nutrition

Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/12/2008
I don't usually like the peanut sauce at Thai restaurants -- it's too sweet for my personal tastes. But this recipe caught my eye and it was so amazingly delicious! The balance of flavors was perfect. I can't wait to make this again and I'd love to try the sauce on grilled veggies and grilled tofu. Yum! Read More
(15)

Most helpful critical review

Rating: 2 stars
01/06/2012
It's okay but probably won't make again. Neither of us cared for the blend of flavors. On the plus side I had my best day since developing arthritis after eating this. Read More
(1)
57 Ratings
  • 5 star values: 31
  • 4 star values: 15
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
05/12/2008
I don't usually like the peanut sauce at Thai restaurants -- it's too sweet for my personal tastes. But this recipe caught my eye and it was so amazingly delicious! The balance of flavors was perfect. I can't wait to make this again and I'd love to try the sauce on grilled veggies and grilled tofu. Yum! Read More
(15)
Rating: 4 stars
09/30/2008
This is similar to dishes I've had called "Rama Thai" "Royal Thai" and "Phraram Long Song" (Meat in Peanut Sauce). I think this version is a little too thick and peanut buttery. I added an extra 1/2 cup of water. Next time I will only use 1/3 cup of peanut butter and add a 14 oz. can of coconut milk and 1/8 cup water. I thought it needed a little more flavor so I used 2 1/2 tbls. soy sauce 2 1/2 tbls. rice vinegar 1/4 tsp. powdered ginger 1/4 tsp. cayenne pepper (to add some kick) and 1/8 tsp. sesame oil. I thought it was just a bit too sweet so next time I'll only add 2 tbls. of sugar (esp. if I use coconut milk). I like my tofu crispy so I drained and cut extra firm tofu into 2"x1" pieces salted the cubes and deep fried them in 175F degree veg. oil for 3 minutes until golden. I wilted the spinach in a couple tsps. of oil in a skillet and drained it in a collander. I also added a 10 oz. can of mock duck. Top the dish with some chopped peanuts and it's perfect. YUM!! Read More
(13)
Rating: 5 stars
04/22/2008
This was an EXCELLENT restaurant-quality recipe! I sliced & baked my tofu (400 degrees 20 min on one side 10 on the other) and followed the recipe exactly - it was delicious. Next time I'll reduce the rice by half - we had way too much left over. Read More
(10)
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Rating: 4 stars
05/21/2008
Really good I pan fried the tofu because we like it crispy.Added lots of garlic and scallions too. Read More
(2)
Rating: 5 stars
08/07/2009
Mmmmmm this was delicious. I took advice from another review and sauteed the tofu and spinach in sesame oil instead of baking and steaming. The peanut sauce was perfect!! Read More
(2)
Rating: 3 stars
12/28/2008
My husband and I both love Thai food so we were excited about trying this recipe out. I followed the recipe almost exactly (I just left out the red pepper flakes since my husband doesn't like spicy foods) After having this neither of us are interested in making it again. The peanut sauce was a little strong as some others have mentioned and we werent big on the mixture of the spinach with the dish either. The amount of tofu didn't seem enough; there was a lot more spinach than tofu when it was all cooked up. Read More
(1)
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Rating: 4 stars
09/15/2009
really good! i did make a few adjustments after tasting though...i added some more water to thin out the peanut butter - because it was as thick as peanut butter...:D and i added some more rice vinegar to add some more tang. Read More
(1)
Rating: 5 stars
03/23/2011
As a tofu fan and a peanut butter lover this was AMAZING! An easy way to make an excellent dinner. Read More
(1)
Rating: 1 stars
08/04/2009
Sorry but I thought the peanut butter was really overpowering and not at all that appetizing. Read More
(1)
Rating: 2 stars
01/06/2012
It's okay but probably won't make again. Neither of us cared for the blend of flavors. On the plus side I had my best day since developing arthritis after eating this. Read More
(1)