This particular recipe was found on a Canadian Vegetarian site by our son Adam a few months ago. At first I thought that maple syrup and peanut butter would not be a good combination in a sauce, but I was so wrong, it is amazing so give it a try.
baby spinach 70g/2.25 oz
basmati rice 1 cup
vegetable or chicken broth 1 cup
water 3/4 cup
extra firm tofu 200g /7oz or 2 chicken breasts
red bell pepper 1
garlic 1 clove
ginger root 2.5cm or 1 inch piece
chilli-garlic sauce 1 tsp
natural peanut butter 2 tbsp
soy sauce 2 tbsp
pure maple syrup 1 tbsp
virgin coconut oil 1 tbsp
Drain and pat dry tofu, cut into 1.3cm – 0.5 inch sticks.
Or cut the chicken breasts into 1cm / 0.3 inch thick slices.
Wash and dry spinach.
Wash, de-seed, and slice pepper into strips.
Peel and mince or crush the garlic.
Wash, peel, and mince or crush the ginger.
Rinse the rice under cold running water, then drain and transfer to a small saucepan.
Add broth and1/2 cup of water; bring the mixture to a boil over high heat.
Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed.
Remove the rice from the heat and let it stand, still covered.
Heat a skillet over medium-high heat and add the coconut oil and melt it.
Add tofu or chicken and pepper. Gently stir fry until pepper is tender and tofu/chicken is lightly browned.
Place the garlic and ginger in a bowl with the peanut butter, soy sauce, chilli-garlic sauce, ¼ cup of water, and maple syrup. Whisk to combine.
Pour the sauce into the skillet and mix to combine it.
Add spinach to skillet, remove from heat and stir until spinach is just wilted and coated with the sauce.
Uncover the rice and fluff with a fork.
Place rice in a bowl and top with tofu and veggies.