I have enjoyed many different interpretations of this dish over the years but no one does it quite like THE STEEPING ROOM, a local tea house, here in my incredible city.
I was born with the gift of food wisdom; I can taste something once and figure out how to make it exact or even better. I simply understand food! So this is my version of one of the most divine dishes on the planet!
2 cups of red rice
1 pkg. of extra firm tofu
4 large leaves of swiss chard
1 sweet potato
1/2 teaspoon tumeric
1/2 teaspoon curry powder
1/2 teaspoon paprika
1 whole yellow onion
5 cloves of chopped garlic
1 inch chunk of peeled and chopped ginger
1 clove of garlic
2 heaping tablespoons of peanut butter
1/4 cup of apple cider vinegar
3 tablespoons of Bragg Liquid Aminos (you can substitute Tamari or Soy Sauce)
1 tablespoons of water
a few pinches of cayenne
Sriracha sauce (optional on the side)
Bring 4 cups of water to a boil, stir in 2 cups of rice, add a pinch of sea salt, lower heat and let simmer for 20 minutes. In a medium saute pan, caramelize onions then add 5 cloves of chopped garlic, cut pieces of swiss chard and two splashes of bragg liquid aminos. I personally do not like my greens cooked for too long. Cut tofu into chunks and pan fry with a splash of olive oil in a separate pan, add a few dashes of liquid aminos to this, as well. I typically cut my sweet potatoes up into bite sized pieces and roast them for 45 minutes, coat them with olive oil, dash of cayenne, paprika, tumeric, and curry seasoning. Add all sauce ingredients into a blender or food processor and serve on the side to drizzle over the complete dish.
Hope you love it! ; )