Spinach Pesto

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Ingredients

4 servings

300 g
400 g
375 g
3
100 g Rice (brown)
Green beans
Tofu
Spring onions
Peanuts 2 TBL sp
4 TBL sp
2 tea sp
1 tea sp
2 TBL sp
1 tea sp
15 g Soy sauce
Sambal oelek
Sugar
Cumin
Peanut butter
Rice vinegar (or white wine vinegar)
Fresh coriander

Variation

Instead of the tofu scramble some eggs.

Prep

10 min

1. Take off top from beans and halve them
2. Cut spring onions into rings
3. Cut tofu into 1 cm cubes, place them on paper towel and put paper towel on top, press with your hands to squeeze out the water
4. Cut fresh coriander

Cook

15 min

In a bowl, mix sambal oelek, sugar, cumin, peanut butter and rice vinegar

Cook rice

~10 min

Cook green beans

~8 min

Sauté tofu in oil and soy sauce

medium/high heat, turn sides regularly ~8 min

Drain green beans when done and add sambal-peanut mix

turn off heat, mix well

Serve the rice with tofu and spicy green beans. Add spring onion, coriander and peanuts on top!